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Bangkok Stir Fry

  • Author: Meagan


This is from Mom and it was an old, well-loved, often made, newspaper cut-out.  The original recipe calls for shrimp, and if that’s what you’d like to use then cook the stir fry as directed, but add in the peeled shrimp last, they should only take 3 or 4 minutes to turn pink.  I’ve updated this a couple of times to make it even quicker, and I borrowed the chicken/cornstarch/sugar/salt mix from Sweet and Spicy Cashew Chicken, another favorite of ours – enjoy!



1 lb.+ chicken, cut into bite-sized pieces (we also like thin slices) and tossed with 1 T. corn starch AND 1/2 t. sugar AND 1/4 t. salt

4 cloves of garlic, minced

2 c. EACH sliced mushrooms, chopped broccoli AND chopped cauliflower

1 red pepper AND 1 orange or yellow pepper, sliced

1 can (19 oz/560 mL) coconut cream (or coconut milk)

2 T. curry powder AND 2 t. ground cumin

1 T. sugar AND 1 t. salt

1/4 t. red pepper flakes (optional)


In a wok or large skillet, heat up a bit of oil over medium-high heat.  Add the coated chicken, garlic and mushrooms and sauté together until the chicken is no longer pink, then add in the broccoli, cauliflower and peppers.

Add in the coconut milk and bring it all to a simmer, then reduce the heat and sprinkle in all of the spices.  Continue to stir often and allow it all to simmer together for a good five minutes – basically until the vegetables are as tender as you’d like, and the sauce should thicken a bit.

We enjoy this over brown (or black!) rice, but I’m sure couscous or quinoa would be tasty as well.

  • Category: Chicken, Stir fry, Thai


From Meagan's Kitchen

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