This Thai Curry Chicken Stir Fry is simple in appearance, but bold in flavor! Curry is a spice that I’ve enjoyed experimenting with in several of my recipes. I fell in love with this complex spice after creating my Thai Curry Vegetable Soup. If you’ve been intimidated by curry in the past, this is the perfect dish for you to try!
Yellow curry is a complicated spice. It is most commonly found in westernized Thai cuisine. Curry is made from a blend of spices that can consist of cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaves, lemongrass, cayenne pepper, ginger, and cinnamon. While all those spices might seem overwhelming, the right balance can create a wonderfully aromatic and delicious dish with ease.
I made this stir fry with the vegetables that we had in our refrigerator (broccoli, zucchini, snap peas and bell peppers) because I detest going to the grocery store after work. Likewise, you can easily adjust this recipe to fit your family’s veggie-preferences. Consider adding carrots, mushrooms, yellow squash, cauliflower, brussels sprouts or asparagus to yours!
Don’t you think it’s time that you introduce your taste buds to a few new flavors? Try this Thai Chicken Curry Stir Fry and let me know what you think by taking a picture and tagging Sweet Pea Living on Facebook and Instagram!
Thai Curry Chicken Stir Fry
AuthorSweet Pea LivingDifficultyBeginnerIn a wok or skillet, heat EVOO over high heat.
Once EVOO is hot, add diced chicken to pan and cook over high heat until browned. Turn chicken often to prevent burning until fully cooked (about 8-10 minutes).
Once chicken is cooked, add broccoli, zucchini, bell pepper and snap peas to wok. Season with yellow curry, garam masala, cayenne pepper and nutmeg. Stir well and top with chicken stock. Cover wok with lid and continue to cook over high heat. Stir every 2-3 minutes. Cook until vegetables are tender (to your preference, about 15-20 minutes).
Serve hot and enjoy!
Ingredients
Directions
In a wok or skillet, heat EVOO over high heat.
Once EVOO is hot, add diced chicken to pan and cook over high heat until browned. Turn chicken often to prevent burning until fully cooked (about 8-10 minutes).
Once chicken is cooked, add broccoli, zucchini, bell pepper and snap peas to wok. Season with yellow curry, garam masala, cayenne pepper and nutmeg. Stir well and top with chicken stock. Cover wok with lid and continue to cook over high heat. Stir every 2-3 minutes. Cook until vegetables are tender (to your preference, about 15-20 minutes).
Serve hot and enjoy!
yum
Looks awesome, love stir fry 😀