Quick and easy, this creamy chicken curry coconut stir fry is packed with the flavors of a delicious yellow curry coconut milk sauce, so delicious!
I just sautéed a few chopped shiitake mushrooms with some diced fresh ginger and minced garlic, then made my sauce with white wine and coconut milk and a delicious mild yellow curry mix.
There are different sorts of yellow curry mixes that vary from mild to hot, and they can be very hot, be sure to check how hot your curry powder is and add as much as you like. Here I used a mild one, it was so flavorful, loved it. Still there is some heat in this dish brought by the addition of a little bit of Sriracha in the sauce. If you like your curries hotter, just add more Sriracha than I did.
I like to marinate my meat for a minimum of 15 minutes, that’s how it does absorb all the flavors and gets so tender. Without marinating, chicken is kind of fibrous, after marinating chicken is soft and tender.
This stir fry is a delicious and versatile dish, budget friendly, you can make it with the vegetables you have on hand, pepper, cabbage, etc. It can also be made with pork, duck or tofu.
Serve this chicken curry coconut stir fry with a bowl of rice, I count about 1 cup of rice for two servings and an additional cup for the very hungry ones.
25 oz. (720 g.) boneless, skinless chicken thighs or breast, bite size cubed
3 heaping tbsp. corn starch
2 tbsp. soy sauce
2 tbsp. white wine
1 tsp. sesame oil (or vegetable oil)
1 tsp ginger powder
2 garlic cloves, minced
10 shiitake mushrooms, rehydrated, stems discarded, chopped
About 1 to 1 1/2 inches fresh ginger
1/2 tsp ginger powder
1/2 tsp sugar
1/2 tsp or to taste mild yellow curry powder
1/2 tsp Sriracha sauce or to taste
1/4 cup (50 ml) white wine
2 tbsp. soy sauce
1 tsp corn starch
1 cup (240 ml) coconut milk
Salt and Pepper to taste
1/2 lemon juice
Some vegetable oil for frying
A few sesame seeds and chopped basil or cilantro to decorate
Into a medium bowl or plastic container, add the corn starch, soy sauce, white wine, sesame oil (or vegetable oil) and ginger powder, stir well, add the chicken, stir and marinate for a minimum of 15 minutes, best 30 minutes
Heat some vegetable oil into a large frying pan or wok, add the chicken and fry it on all sides until lightly golden, remove from the pan and set aside
Whilst the chicken is marinating make the sauce, into a medium frying pan, heat some vegetable oil, add the minced garlic and chopped shiitake, slice the fresh ginger root, then dice each slice and add to the pan, stir fry for about 3 minutes
Add the corn starch to the wine, stir until dissolved and add to the pan together with the soy sauce and spices, stir and evaporate half the wine, add the coconut milk and give a boil, add the lemon juice and stir, taste and adjust seasoning if needed
Add the chicken to the sauce and stir to mix
Sprinkle some sesame seeds and chopped basil or cilantro to decorate
Serve with a bowl of rice
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