How to make it

  • Prepare sauce by mixing together in a medium bowl, the coconut milk, soy sauce, curry paste, vinegar, 2 teaspoons vegetable oil, and brown sugar together.
  • Set aside.
  • Blanch the stir fry vegetables in boiling water for 3 minutes.
  • Drain vegetables and place under cold water to stop the cooking process.
  • Drain vegetables again and set aside.
  • Heat 2 teaspoons oil in wok or large skillet.
  • Add chicken and garlic slices and cook until no longer pink(about 2 to 3 minutes)
  • Stir in onions, green onions, and bell peppers.
  • Stir fry until slightly crisp or about 3 to 4 minutes.
  • Add mushrooms, carrots, and sugar snaps and continue to cook over med high heat for 2 to 3 minutes longer.
  • Stir in sauce and bring to a medium/low simmer.
  • Stir the cornstarch with water until well mixed and add to pan.
  • Toss mixture with sauce and cook for 1 minute or until slightly thickened.
  • Serve over hot rice or noodles.
  • Top with additional thinly sliced fried garlic slices if desired!
  • Enjoy!

Reviews & Comments 3

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  • dmajor 11 years ago
    posted a photo to show the beautiful color of this curry.
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    " It was excellent "
    juels ate it and said...
    Love the combo of ingredients here! Sounds delicious!
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    " It was excellent "
    goblue434 ate it and said...
    Nice One Deb, This Sounds Really, Really Tasty!
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