Saucy Coconut-Chicken Stir-Fry

From EatingWell: September/October 2010

Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.

READER'S COMMENT:

"Our family really loved this, and I have made it twice more since then! I agree that it's not really a stir fry OR a curry, but that's just semantics. It's a great dish, regardless of what you call it. Fabulous flavor and it comes...

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14 Reviews for Saucy Coconut-Chicken Stir-Fry

09/07/2010

Anonymous

This meal was super easy (and cheap) to make! I substituted canned broken stem mushrooms and left out the chicken and fish sauce and it made a fantastic vegetarian meal! Leftovers tasted great too!

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09/03/2010

Anonymous

Made this last night and absolutely LOVED it. What a great combo of flavors and textures - the soft cabbage and mushrooms w/ the saucy chicken. Fabulous! :)

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09/02/2010

Anonymous

I made this tonight and absolutely loved it. I used Thai basil instead of regular basil and served over brown rice. The dish was very easy to make once everthing was prepped, but it took me a really long time to chop and slice. I also never used coconut milk before and I was happy to find that the light coconut milk was very flavorful.

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08/25/2010

Anonymous

Made this last night - the only change I made was to throw in some red pepper for color at the same time you throw in the white part of the green onion. I also mixed in Tofu Shiritaki noodles, since I didn't have any rice noodles to cook.
This was the first time I've made a Thai dish and it was a big hit! REALLY great flavor. Remember to shake the can of coconut milk - I'd never used that as an ingredient before and didn't realize until after I'd opened the can that I needed to shake it up !

This recipe also came together as quickly as promised (I did use pre-sliced shiritake).

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