Thai Curry Stir Fry Recipe

Name: Thai Curry Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup reduced-sodium chicken broth; 1 tablespoon reduced sodium soy sauce; 2 teaspoons cornstarch; 2 teaspoons curry powder; ¼ teaspoon crushed red pepper flakes; 1 lb boneless pork chop; 12 medium onion, cut into slivers; 2 garlic cloves, minced; 3 cups broccoli florets; 1 cup diagonally sliced carrot; 1 teaspoon canola oil; 3 cups hot cooked rice; ¼ cup lightly dry roasted salted peanut

Servings: persons

1 cup reduced-sodium chicken broth
1 tablespoon reduced sodium soy sauce
2 teaspoons cornstarch
2 teaspoons curry powder
¼ teaspoon crushed red pepper flakes
1 lb boneless pork chop
12 medium onion, cut into slivers
2 garlic cloves, minced
3 cups broccoli florets
1 cup diagonally sliced carrot
1 teaspoon canola oil
3 cups hot cooked rice
¼ cup lightly dry roasted salted peanut

1
Stir together broth, soy sauce, cornstarch, curry powder, and red pepper.
2
Set aside.
3
Trim fat from pork chops.
4
Thinly slice across the grain into bite-size strips.
5
Set aside.
6
Lightly coat a nonstick wok or large skillet with cooking spray.
7
Heat over medium-high heat; stir-fry onion and garlic for 1 minute.
8
Remove from wok.
9
Add broccoli and carrot to wok.
10
Stir-fry for 2 to 3 minutes or until crisp-tender.
11
Remove from wok.
12
Add oil to wok.
13
Stir-fry pork, half at a time, for 1 to 3 minutes or until no longer pink.
14
Return all pork to wok.
15
Stir broth mixture and add to wok; cook and stir until broth is boiling and slightly thickened.
16
Return all vegetables to wok and heat through.
17
Serve pork mixture over hot cooked rice.
18
Sprinkle with peanuts.

1237

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup reduced-sodium chicken broth, 1 tablespoon reduced sodium soy sauce, 2 teaspoons cornstarch, 2 teaspoons curry powder, and more.

Yes, Thai Curry Stir Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curry Stir Fry

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