Stir-Fried Chicken and Vegetables With Coconut Curry Sauce

Julienned savoy or napa cabbage is the perfect addition to any stir-fry. Add the cabbage at the beginning of the cooking for mellow flavor and texture — or toss in near the end to retain its crisp freshness.


Makes four servings

Curry Sauce

  • 1 cup vegetable stock
  • 2 cups coconut milk
  • 1 to 2 drops Thai fish sauce
  • 3 tbs. soy sauce
  • 3 tbs. red curry paste; for less spicy version, use 1 to 2 tbs.


  • 1 tbs. toasted sesame oil
  • 1 tbs. grated ginger
  • 2 tsp. minced garlic
  • 1/4 cup minced green onions
  • 2 cups thinly sliced chicken breast
  • 3 cups shredded savoy or napa cabbage
  • 2 cups julienned red bell pepper
  • 1 cup julienned carrot
  • 1 cup broccoli florets
  • 2 tbs. chopped cilantro
  • 4 tbs. chopped peanuts

For the curry sauce: Combine the vegetable stock, coconut milk, fish sauce, soy sauce and curry paste in a small saucepan. Heat to a low simmer. Stir to dissolve red curry paste and keep warm.

For the stir-fry: Heat sesame oil in a medium sauté pan over medium-high heat. Stir in ginger, garlic and green onions. Add the chicken and stir-fry, stirring constantly, for about five minutes until golden brown. Add remaining vegetables and stir-fry for two minutes. Add curry sauce to the pan to deglaze. Divide among four serving bowls and garnish with cilantro sprigs and chopped peanuts.

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