Meal Ideas in your Fridge: Coconut Curry Stir-Fry

If you struggle with dinner ideas; a good place to start is your own fridge & pantry. My husband and I are trying to purge our kitchen before the holidays, and it’s amazing what you discover. I found a whole bag of wheatberries so I made my Sweet & Crunchy Wheatberry Salad on Sunday. I also discovered a jar of red curry paste in our fridge, so I included my Coconut Curry Stir-fry recipe in my meal plan for the week. On Sunday we bought fresh veggies, chicken thighs & coconut milk and made the stir-fry last night!

Take a look in your fridge this weekend and plan your meals around condiments, veggies, protein or grains that have to be used up! Here’s my stir-fry recipe just in case you have some of these ingredients lying around:

Coconut Curry Stir-fry


1 tbsp grapeseed oil
1-2 tbsp of Thai Kitchen red curry paste (can also use green or yellow)
1/3 cup water
1 can of light coconut milk
1-2 tbsp of fish sauce
½ tbsp of coconut palm sugar
1 tsp of chilli flakes
1 cup of frozen organic peas
½ onion chopped
1 head of broccoli
4 celery stalks
1 orange pepper
4-6 free-from or organic boneless, skinless, chicken thighs
1 cup dry quinoa


In a pot; combine 1 cup of quinoa with 2 cup of water and bring to a boil. Once boiling; turn heat down to low; cover & simmer for 15 minutes. Fluff with a fork once cooked.

Chop all your veggies & chicken thighs and set aside.

Heat oil in frying pan or wok on medium high. Add 1 tsp of chilli flakes & chicken – cook until almost cooked – remove from pan and set aside.

Using the same pan; add coconut milk and stir in curry paste until dissolved (approx. 1 minute). Stir in water, fish sauce and coconut sugar until combined.

Stir in peas, onions & chicken thighs and turn heat down to medium-low. Cook for about 3-5 minutes or until chicken is cooked. Turn heat down to low.

Using a steamer; boil a small amount of water. Once boiling, steam the broccoli, celery and pepper together for about 5 minutes. Add steamed veggies to coconut curry sauce and turn off heat.

Spoon the stir-fry mixture into bowls, and top with a couple scoops of quinoa. Enjoy!



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