Coconut Curry Stir-Fry
The allure of coconut curry stir-fry is as strong as its aroma. It offers a harmonious blend of cultural significance and savory flavors.
Servings 4 servings
Calories 425kcal
Cost 10
Equipment
- Wok
Ingredients
- Cooking fat
- 1 lb tender chicken cut in thin slices
- 2 cups broccoli
- 1 can coconut milk
- 1 large onion chopped
- 1 ½ teaspoon curry powder
- 1 teaspoon grated ginger
- A good bunch of fresh spinach
- Sea salt and freshly ground black pepper to taste
Instructions
- Prepare the sauce by mixing together the coconut milk, curry powder and grated ginger. Set aside.1 can coconut milk, 1 ½ teaspoon curry powder, 1 teaspoon grated ginger
- Stir-fry the chicken in a hot wok. Remove the chicken from the wok, set aside, reheat the wok and stir-fry the onion with more cooking fat for about 2 minutes.Cooking fat, 1 lb tender chicken cut in thin slices, 1 large onion
- Add the broccoli and stir-fry another 3 minutes.2 cups broccoli
- Return the chicken to the wok, add the coconut curry sauce and the spinach and cook until the spinach is just wilted and the whole preparation is hot.A good bunch of fresh spinach, Sea salt and freshly ground black pepper to taste
- Optionally garnish with some coconut flakes.
Nutrition
Serving: 1g | Calories: 425kcal | Carbohydrates: 12g | Protein: 18g | Fat: 36g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 85mg | Potassium: 602mg | Fiber: 4g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 45mg | Calcium: 55mg | Iron: 3mg