Tuesday, February 19, 2013

Thai Chicken Curry Veggie Stir Fry

 I love using leftover dishes to make new ones. I made this Thai Chicken and Veggie Stir because I wanted to finish a veggie platter.  No one wanted to eat the leftover vegetables from a store bought veggie platter after a party, so I decided they would be perfect for a stir fry.   If you do not have a veggie platter sitting there to be used, just add what ever veggies you do have and this stir fry will still be good. My Mother-in-Law was here when I made this dish and she was amazed on how quick and easy it all came together.  The creamy coconut milk and curry powder sauce was perfect with all the vegetables, chicken and rice.  I won't wait for another leftover veggie platter to make this easy stir fry again.

1lb of chicken
2-3 cups of broccoli florets
1 cup of carrots
1 cup of sugar snap peas
1/2 sliced mushrooms
1 medium onion sliced
1 cup of Thai Basil leaves
1 cup of coconut milk
1 Tbs Oriental Style Curry powder
2-3 Tbs Fish sauce (to taste)
1/2 tsp - 1 full tsp brown sugar to taste
red chili flakes to taste

Heat 1 Tbs of canola oil in large pan or wok.  Saute seasoned sliced chicken until 1/2 way cooked.  Then add 1 more Tbs of canola oil and sliced mushrooms. Saute with chicken until both start to brown.

Next add ginger and garlic and saute for 1 minute.  Then add curry powder and red chili flakes. Saute for another minutes.

Next add all vegetables and toss with chicken and mushrooms.  Then add the coconut milk and fish sauce (brown sugar if needed to taste). Simmer with all ingredients until vegetables are cooked to your desired texture. Serve hot with rice.  Enjoy.

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