Stir-Fried Curry Chicken & Vegetables over Creamy Coconut Rice

Stir-Fried Curry Chicken & Vegetables

over Creamy Coconut Rice

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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Bright, warming flavors in our stir-fry, like fragrant Vadouvan curry powder and spiced tomato chutney, are perfectly tempered by our side of rice—cooked with coconut milk until irresistibly creamy. It’s all topped with a garnish of crunchy roasted peanuts for contrast.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. If necessary, peel 2 cloves of garlic; roughly chop. Combine in a bowl. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Roughly chop the peppers. Roughly chop the peanuts.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, coconut milk (shaking the can before opening), a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Turn off the heat and fluff with a fork. Cover to keep warm.

Start the stir-fry:
3 Start the stir-fry:

Once the rice has cooked about 10 minutes, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables are softened and the chicken is cooked through.

Finish the stir-fry & serve your dish:
4 Finish the stir-fry & serve your dish:

Add the chopped bok choy to the pan. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Add the chopped peppers, tomato chutney, and crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry and chopped peanuts. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. If necessary, peel 2 cloves of garlic; roughly chop. Combine in a bowl. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Roughly chop the peppers. Roughly chop the peanuts.

2 Cook the rice:

In a small pot, combine the rice, coconut milk (shaking the can before opening), a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Start the stir-fry:
3 Start the stir-fry:

Once the rice has cooked about 10 minutes, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables are softened and the chicken is cooked through.

4 Finish the stir-fry & serve your dish:

Add the chopped bok choy to the pan. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Add the chopped peppers, tomato chutney, and crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry and chopped peanuts. Enjoy!

Finish the stir-fry & serve your dish: