Quick Thai 7 Spice Coconut Chicken Stir-fry

Mac
Servings

5

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Thai

Category

Dinner

This recipe is a vibrant, aromatic stir-fry that brings the complex, sun-drenched flavours of Thailand to your table. By using our Spice Masters Thai 7 Spice Curry Blend, you create a deep, fragrant complexity that perfectly balances sweet, sour, salty, and spicy elements, making it a nutritious and invigorating "quick win" for any weeknight.
Quick Thai 7 Spice Coconut Chicken Stir-fry

Ingredients

    Fresh & Mains

    • 500g boneless, skinless chicken thighs, cut into 1cm wide strips
    • 1 Large onion, thinly sliced
    • 1 Red bell pepper, deseeded and thinly sliced
    • 2 Cloves garlic, minced (optional)
    • Fresh coriander or Thai basil, chopped (to serve)

    Pantry Staples

    • 2 tsp Spice Masters Thai 7 Spice Curry Blend
    • 200ml Light coconut milk
    • 100ml Chicken or vegetable stock
    • 1 tbsp Sunflower/Vegetable oil or one of your choice
    • Basmati rice (to serve)

    Directions

    1. Sauté the Base: Heat the oil in a large wok or deep frying pan over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes until browned and almost cooked through. Remove the chicken from the pan and set aside to ensure it remains tender.
    2. Coat the Vegetables: Add the sliced onion and bell pepper to the same pan. Stir-fry for 3-4 minutes until they start to soften, adding the minced garlic during the last minute of cooking. Return the chicken to the pan.
    3. Bloom the Spices: Sprinkle in the 2 teaspoons of Spice Masters Thai 7 Spice Curry Blend. Stir well to ensure the chicken and vegetables are thoroughly coated. Cook for 1 minute, you’ll know it’s ready when the aroma intensifies, extracting the fat-soluble flavours from the galangal and lemongrass before the liquids go in.
    4. Simmer to Soften: Pour in the light coconut milk and stock. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the chicken is fully cooked through.
    5. Thai Flavour Seesaw: Use the Thai Flavour See-Saw lesson to balance the dish.
    6. Serve: Ladle the stir-fry over bowls of quick-cook basmati rice. Top with a generous sprinkle of fresh chopped coriander or Thai basil for a bright, herbal finish.

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