I love making those beautifully intricate, slow-cooked, constant-stirring meals that make your whole house smell amazing. But there’s a certain time for them, and it’s not during the week when you get home late and have a million other things to do and are so-hungry-need-to-eat-now but you’re still craving Indian food. Which is pretty much every week for me.
This is it – quick, super delicious, packed-with-veggies Indian Stir-Fry. Authentic? Nope. Stir-fry? Eh, not really. But that’s okay because it’s a one-pan, one-cutting-board meal you can be stuffing in your face in under thirty minutes.
All those vegetables just soak up the creamy coconut broth and become melt-in-your-mouth delicious. The chili peppers add some heat and make it super filling without needing a side of rice.
Like any stir-fry, add your favorite vegetables and use up what you have in the fridge! No rules here – if it sounds good smothered in red curry coconut sauce, it’ll work. Broccoli, eggplant, green beans, carrots, and peas would all work wonderfully.
For the vegetarians out there, I’ve made this with baked tofu instead of chicken and it soaks up that rich broth perfectly. You can also stir in some plain yogurt or sour cream to bring the spice level down after cooking if you got a little overzealous with the chili peppers.
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1/2 inch fresh ginger grated
- 1 T. butter
- 3 t. red curry paste
- 1-2 green chili peppers thinly sliced
- 4 chicken thighs cut to bite-sized
- 15 oz. light coconut milk
- 1 1/2 bell peppers sliced
- 8 oz. mushrooms sliced
- 1 t. salt
- pinch garam masala (optional)
- Sauté onions, garlic, and ginger in butter over medium-high heat.
- Stir in red curry paste when onions are beginning to turn translucent.
- Add chicken and chili pepper.
- When chicken is just barely cooked through, stir in coconut milk and bring to a simmer.
- Add mushrooms and bell peppers and simmer for 5-10 minutes, until all vegetables are cooked through.
- Add salt and garam masala to taste.