“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
Ingredients
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
Method
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.
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
Ingredients
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
Method
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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