Chicken and Coconut Stir Fry with Ginger

A healthy stir-fry with a kick of ginger!


  • 150 g chicken breast
  • 1 carrot (approx. 100g)
  • 1 courgette (approx. 100g)
  • 100 g york cabbage
  • 0.50 yellow pepper (approx. 100g)
  • 1 stick celery (approx. 50g)
  • 0.50 onion (approx. 50g)
  • 1 tsp olive oil
  • 1/8 tsp red curry paste
  • 1.5cm of ginger grated
  • 1 tblsp soy sauce
  • 2 cloves garlic (squeezed)
  • 0.25 vegetable stock cube melted in 100ml of boiling water
  • 50 ml coconut milk
  • 0.25 tsp turmeric
  • coriander


  1. Peel carrots and onion. Cut carrots and courgettes in strips, and onion and
  2. celery into slices. Remove pips from pepper and cut into strips.
  3. Cut chicken into small strips.
  4. Add 5ml of oil in the wok. When oil is hot add vegetables (carrots first)
  5. stirring frequently.
  6. Add spices (curry paste, soy sauce, ginger, garlic) and then add chicken.
  7. Pour vegetable stock in when the ingredients start sticking to the wok.
  8. Add coconut milk and turmeric and let simmer with the lid on for 5min.
  9. stirring occasionally.
  10. Remove the lid when vegetables and chicken are cooked allowing excess
  11. moisture to cook off.
  12. Serve with fresh coriander sprinkled over the top.


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