Thai Chicken and Pea Tortellini Stir-Fry with Spicy Coconut Sauce
Indulge in the bold flavors of Thailand with this vibrant stir-fry, featuring tender chicken, sweet green peas, and cheesy tortellini, all harmoniously combined in a rich and spicy coconut sauce. This dish is a creative fusion of Italian and Thai cuisines, perfect for adventurous foodies. With its balanced blend of protein, vegetables, and complex carbohydrates, this recipe is both nourishing and delicious.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Thai
- thai
- slot-machine-generated
- chicken
- green peas
- tortellini
Ingredients
- 1lbboneless, skinless chicken breast, cut into bite-sized pieces
- 8ozstortellini, fresh, cheese-filled
- 1cupgreen peas, fresh or frozen, thawed
- 1cancoconut milk, full-fat
- 2tbspsred curry paste, Thai-style
- 1tbspfish sauce, nam pla
- 2tbspslime juice, freshly squeezed
- 1tspbrown sugar, granulated
- 2tbspsvegetable oil, for stir-frying
- 3clovesgarlic, minced
- 1/4cupThai basil, chopped, fresh
- to tastesalt
- to tastepepper
Nutrition
420
105 per serving
32g
64% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 5g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
5mmedium-high heat - 2
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
1mmedium heat - 3
Add the red curry paste to the skillet and cook, stirring constantly, for 1-2 minutes until the paste is fragrant and slightly darkened.
1mmedium heat - 4
Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir well to combine, then bring the mixture to a simmer.
2mmedium heat - 5
Add the tortellini to the skillet and cook, stirring occasionally, for 3-4 minutes until they float to the surface and are cooked through.
3mmedium heat - 6
Add the green peas to the skillet and cook, stirring occasionally, for 2 minutes until they are tender but still crisp.
2mmedium heat - 7
Return the cooked chicken to the skillet and stir to combine with the tortellini, peas, and sauce. Cook for an additional 1-2 minutes until the chicken is coated in the sauce.
1mmedium heat - 8
Stir in the chopped Thai basil and season the dish with salt and pepper to taste. Serve immediately, garnished with additional basil if desired.
1m