|

Terms and Conditions

|

© 2018 Ching He Huang. All rights reserved.

Thai Chicken Stir Fry

Serves : 4 Preparation 5 mins Cooking 7 mins Total 12

Nutrition facts: 316.00 calories 20.90g protein 5.30g carbs 2.40g sugars 22.80g fat 10.70g 0.60g fibre 122.00mg sodium

Ingredients: 1, sliced Red chilli 3 stalks, outer leaves removed, chop ends off, bruise with a cleaver. Sliced to 1 inch pieces Lemongrass 2 fresh, chop into chunks Green pepper 4, deksinned, deboned, sliced to 2 inch pieces Organic chicken thighs 2 tablespoons Groundnut oil 2 tablespoons Thai red curry paste 200ml Coconut milk A recipe inspired by Thai cuisine healthy, quick and easy!

Thai Chicken Stir Fry

Serves : 4
Preparation time 5 Minutes
Cooking time 7 Minutes

per serving

Cals

316.00

Protein (g)

20.90

Carbs (g)

5.30

Sugars (g)

2.40

Fat (g)

22.80

Sat Fat (g)

10.70

Fibre (g)

0.60

Sodium (mg)

122.00

chicken

Source from

Ching He Huang Web Site

share this recipe

About the recipe

A recipe inspired by Thai cuisine healthy, quick and easy!

Ingredients

Red chilli - 1, sliced
Lemongrass - 3 stalks, outer leaves removed, chop ends off, bruise with a cleaver. Sliced to 1 inch pieces
Green pepper - 2 fresh, chop into chunks
Organic chicken thighs - 4, deksinned, deboned, sliced to 2 inch pieces
Groundnut oil - 2 tablespoons
Thai red curry paste - 2 tablespoons
Coconut milk - 200ml

Steps

Prepare red chilli, lemongrass, green pepper and chicken.
Heat a wok over high heat and when the wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the chilli slices and lemongrass and toss for a few second to release their aroma and flavour. Then add in the chicken pieces. Cook stirring the chicken for 2-3 minutes until the outer edges are browned but before the chicken is fully cooked add the thai red curry paste and stir well coating the chicken pieces and cooking for a further 2-3 minutes until the chicken is fully cooked through. Pour in the coconut milk and add in the peppers. Toss together well cooking for a further minute until the peppers are softened.
Serve immediately with Jasmine rice or brown rice.

share this recipe

Ingredients

Red chilli - 1, sliced
Lemongrass - 3 stalks, outer leaves removed, chop ends off, bruise with a cleaver. Sliced to 1 inch pieces
Green pepper - 2 fresh, chop into chunks
Organic chicken thighs - 4, deksinned, deboned, sliced to 2 inch pieces
Groundnut oil - 2 tablespoons
Thai red curry paste - 2 tablespoons
Coconut milk - 200ml