Spicy Coconut Lime Chicken Stir-Fry
Enjoy a zesty, dairy-free spicy coconut lime chicken stir-fry. Packed with bold flavors, this quick dish is perfect for any weeknight meal. Try it now!
Recipe Overview
Enjoy a zesty, dairy-free spicy coconut lime chicken stir-fry. Packed with bold flavors, this quick dish is perfect for any weeknight meal. Try it now!
Ingredients
- • boneless, skinless chicken thighs: 1 lb, sliced into thin strips
- • coconut oil: 2 tablespoons
- • garlic: 3 cloves, minced
- • fresh ginger: 1 tablespoon, grated
- • red bell pepper: 1, thinly sliced
- • snow peas: 1 cup, trimmed
- • coconut milk: 1 can (13.5 oz)
- • lime zest: 1 teaspoon
- • lime juice: 2 tablespoons
- • Thai red curry paste: 2 tablespoons
- • fish sauce: 1 tablespoon
- • brown sugar: 1 tablespoon
- • fresh cilantro: 1/4 cup, chopped
- • fresh basil leaves: 1/4 cup, torn
- • fresh red chili: 1, thinly sliced (optional, for garnish)
- • cooked jasmine rice: for serving
Instructions
- 1 Heat a large skillet or wok over medium-high heat and add the coconut oil. Once the oil is shimmering, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- 2 Add the sliced chicken thighs to the skillet. Stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside on a plate.
- 3 In the same skillet, add the red bell pepper and snow peas. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp, maintaining their vibrant color and crunch.
- 4 Return the chicken to the skillet. Pour in the coconut milk, lime zest, and lime juice, stirring to combine. Add the Thai red curry paste, fish sauce, and brown sugar. Stir the mixture, ensuring the chicken and vegetables are well-coated with the sauce.
- 5 Let the stir-fry simmer for about 5 minutes over medium heat, allowing the flavors to meld together. Stir in the fresh cilantro and basil just before serving for a burst of freshness.
- 6 Serve the spicy coconut lime chicken stir-fry over a bed of fluffy jasmine rice. Garnish with fresh red chili slices if desired for an extra kick of heat.
Serving Suggestions
- • This Spicy Coconut Lime Chicken Stir-Fry pairs beautifully with a side of steamed jasmine rice, which absorbs the rich, aromatic sauce perfectly. For a touch of freshness, consider serving a crisp cucumber salad on the side, dressed simply with rice vinegar and a pinch of sugar, enhancing the dish's vibrant flavors. A chilled glass of Riesling or a lime-infused sparkling water complements the heat and citrus notes beautifully, balancing the meal with a refreshing finish. Presentation is key to elevating this dish to a feast for the senses. Serve the stir-fry in a large shallow bowl, with fresh herbs sprinkled generously over the top. The vibrant colors of the vegetables and the glossy coconut sauce create a visually stunning plate that invites everyone to dig in with delight.
Storage Tips
Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a covered dish, stirring halfway through to ensure even heating. To maintain the quality of the dish, avoid overcooking when reheating, as this can cause the vegetables to lose their vibrant texture. If you wish to freeze the stir-fry, do so before adding the fresh herbs. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating and garnish with fresh cilantro and basil for optimal flavor and texture.
