Coconut Curry & Stir-Fried Chicken | Milk Street TV Season 9, Episode 8

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie protein option.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative and easier to find.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sriracha

Fresh chilies provide a natural heat without additives.

Make a fresh curry paste using a food processor with shallots, lemongrass, garlic, and chilies.

Sauté the curry paste in a pan for about 3 minutes until fragrant.

Add 2 lbs of boneless skinless chicken thighs cut into 2-inch pieces to the pan.

Add 12 oz of diced Yukon or yellow potatoes to the pan.

Pour in coconut milk and coconut cream, and bring to a simmer.

Cover the pan and cook until the potatoes are tender and the chicken is cooked through.

Add quick-pickled shallots and lime juice before serving.

Garnish with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens