Friday, 12 May 2017


“I love the food in Thailand because of the exotic spices they use. Their style of cooking is unique to their culture and always amazing.” - Venus Williams 

We ate out a couple of weeks ago and I had a lovely Thai chicken stir-fry. A friend gave me the recipe and yesterday, we tried it at home. The flavour was slightly different, but overall I was very pleased with the way this turned out!

 Thai Chicken Stir-Fry

2 tablespoons vegetable oil
700 g chicken thigh fillets, trimmed, thinly sliced
1/4 cup Thai green curry paste
270mL can coconut cream
1 tablespoon fish sauce
1 and 1/2 cups chopped seasonal green vegetables
3 cm length of ginger root, peeled and shaved
1 cup coriander leaves
1 tablespoon lime juice
Steamed basmati rice and lime wedges, to serve

Heat a wok over high heat until quite hot. Add half the oil and half the chicken, stir-frying for 2 to 3 minutes or until golden. Remove to a plate. Repeat with remaining oil and chicken.
Add curry paste to wok, stir-frying for 30 seconds or until aromatic. Return chicken and any juices to wok, stirring thoroughly. Add the ginger and stir.
Add coconut cream, fish sauce, and vegetables. Stir-fry for 2 to 3 minutes or until vegies just tender. Stir through coriander and lime juice. Serve with steamed basmati rice and lime wedges.

This post is part of the Food Friday meme.

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