One Pot Wonders: Thai Curry Stir Fry

by Elise Schwartz | November 8, 2010 3:53 PM

Don’t let this somewhat long ingredients list scare you — this Thai Curry Stir Fry is a very quick meal to make!  In these fall and winter months, Dave and I usually opt for frozen organic vegetables as it’s hard to find organic options fresh at the stores.  To help with meal planning, we double this recipe and have it for dinner that night and fridge/freeze the rest for a lunch or dinner later in the week.  It reheats well in a saucepan on the stove.

Personally, we love to eat this dish as is, but you might feel like it’s missing a little something…  If you are Core Plan, you can serve over wild rice.  If you are Advanced, you can finely shred and chop organic zucchini or yellow squash to serve as your rice.  Delicious!

[1]

Thai Curry Stir Fry
Makes 4 Servings

1 Tbsp coconut oil
2 free-range boneless, skinless chicken breasts, raw, chopped
1/4 cup organic vegetable broth (sodium-free, sugar-free, read the label!)
2 cups organic broccoli, chopped
1 cup organic cauliflower, chopped
1 large onion, chopped
6 ounces organic snow peas, strings removed
1 organic red bell pepper, chopped
1 cup organic zucchini, chopped
1/2 cup carrots, chopped (CORE Plan only)
1 Tbsp fresh ginger root, minced
3 cloves garlic, minced
1/2 tsp ground coriander
1/4 tsp red pepper flakes
2 Tbsp organic red curry paste (green or yellow can also be used)
1 tsp sea salt
1 can organic full-fat unsweetened coconut milk
1/2 cup fresh basil leaves (optional)

1.)  In medium bowl, dissolve curry paste with 2 Tablespoons of the vegetable broth.  Add chicken pieces and stir well to combine.  Set aside.

2.)  In large skillet or wok, heat coconut oil over Medium heat.  Add carrot (CORE only) and stir-fry for 3 minutes.  Next, add onion, bell pepper, snow peas, broccoli, cauliflower and zucchini and stir-fry about 2 minutes.  Add ginger and garlic; stir-fry for 1 minute.  Add chicken mixture, stirring well to separate meat; cook for 3 minutes.

3.)  Increase heat to Medium-High.  Stir in coconut milk, coriander, red pepper flakes, sea salt and remaining chicken broth.  Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.  Uncover and cook for 1 minute to reduce any liquid.

4.)  Remove from heat. Stir in basil leaves.  Serve.

Endnotes:
  1. [Image]: http://2.bp.blogspot.com/_Qlt6p9Yi38E/TNV1wM_ZG1I/AAAAAAAADMk/uMrXOHsB0WA/s1600/thai+red+curry.jpg

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