Spicy Thai Stir-Fry

This stir-fry is equally well suited for chicken or tofu. Use a natural peanut butter or grind your own to avoid extra oils. Low-fat canned coconut milk and jars of cut lemongrass are available in most specialty food aisles. 

1/2 cup natural peanut butter
2/3 cup low-fat coconut milk
1/2 cup reduced-sodium vegetable broth
2 teaspoons curry powder
1 teaspoon red-pepper flakes
1 tablespoon soy sauce
1 tablespoon extra-virgin olive oil
1/2 pound boneless, skinless chicken breasts or tofu, sliced
Salt and pepper, to taste
1 pound fresh green beans, cut into 2" pieces, blanched
1 cup chopped broccoli florets
2 large red bell peppers, cut into strips
1-2 cups shredded carrots
2 tablespoons finely chopped fresh ginger
4-5 cloves garlic, minced
1/4 cup sliced lemongrass
1 bunch green onions, chopped
3 tablespoons grated dry coconut 


In a small bowl, whisk together the peanut butter, coconut milk, vegetable broth, curry-powder, pepper flakes, and soy sauce. Set aside.

Heat a wok or large nonstick skillet over medium-high heat for 1 minute, and then add the olive oil. When the oil is hot, add the chicken or tofu. Cook, stirring frequently, for 1 minute or until the chicken begins to brown. Season to taste with salt and pepper. Add the beans, broccoli, bell pepper, carrots, ginger, and garlic. Cook for 3 to 5 minutes or until the peppers just begin to soften. Add the reserved peanut butter mixture, lemongrass, onions, and coconut. Cook 1 minute longer or until heated through.

6 Servings

Nutrition information per serving:
Calories: 378
Fat: 23g (52% calories from fat)
Protein: 31g (33% calories from protein)
Carbohydrates (net): 11g (15% calories from carbohydrates)


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