Quick & Easy

Spicy Chicken Stir Fry


A stock based red curry for a quick mid-week dinner

Prep time:15 mins

Cook time:10 mins

Serves: 4


  • 400g chicken tenderloins
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 2 tablespoons oil
  • 8-10 snow peas
  • 3 spring onions, finely sliced
  • 1 small red capsicum, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 cup chicken stock
  • 2 teaspoons cornflour, blended with 1 tablespoon water
  • ½ cup fresh coriander leaves
  • Steamed rice, for serving


Step 1

Marinate chicken tenderloins in combined Five Tastes Curry Paste and 1 tablespoon of oil. Refrigerate for 30 minutes.

Step 2

Heat remaining oil in a wok, add chicken tenderloins and stir fry for 2-3 minutes or until browned.

Step 3

Add snow peas, spring onions, capsicum and zucchini, stir fry for 2-3 minutes. Add chicken stock and blended cornflour and cook until sauce thickens slightly.

Step 4

Stir in coriander and serve with steamed rice.

Tasty Tip!

This recipe also works well with fish, pork or prawns.

Spicy Chicken Stir Fry
Average user rating:
  • 5

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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