Coconut Curry Chicken Stiry-Fry

There's nothing like planning to make a stir-fry and then realizing that your husband finished the soy sauce and didn't add it to the "need to buy" list!

I had already prepped everything and was really stumped.  So I took to my good friend Google and found some stir-fries that use coconut milk (which surprisingly I did have in my cupboard).  Working with ingredients I did have on hand, I was able to tweak a recipe and come up with this.  It turned out pretty good, but I wouldn't put it up there as one of my favourites.  Good thing is that it is gluten free (if you need that sort of thing).  I don't know much about paleo, but I think the stir-fry itself could be paleo, if you changed some of the veggies and didn't use the noodles I did.

Ingredients:
Coconut oil for frying (or some other cooking fat)
4-5 boneless, skinless chicken thighs, cut into stir-fry size
1 large onion, chopped
2 cloves garlic, finely chopped
4 handfuls of frozen, shelled edamame
1 carrot, thinly sliced
1 can (398mL) coconut milk
1-1/2 tsp curry powder
3/4 tsp ground ginger
salt to taste

Directions:

1. Prepare the sauce by whisking together the coconut milk, curry powder and grated ginger over medium heat.  Bring to a gentle simmer, stirring occasionally.  Lower the heat and continue to stir on occasion.

2. Stir-fry the chicken in a hot wok with about 1 tbsp coconut oil.  Cook until meat is no longer pink and cooked through.  Remove the chicken and set aside.

3. Reheat the wok and add the onion with some more coconut oil.  Cook the onion for a few minutes until it is translucent and tender.  Add the garlic, frozen edamame and carrot.  Stir-fry until the veggies are tender.  Return the chicken to the wok and add the sauce.  Cook until everything is hot once again.

At this point you can eat the curry on its own, or you can serve it over rice or noodles.  I chose to use bean thread noodles.  To prepare them, simply boil water.  Place 4 sets (50g each) in a bowl and cover with the boiling water.  Let them soak for 15 minutes to soften up.  Drain the water and toss them in with your curry.  Mix everything together to coat.

Serves 6.