© 2017 Ching He Huang. All rights reserved.

Thai Chicken Stir Fry

  1. Serves : 4
  2. Preparation time 5 Minutes
  3. 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

Source from

Ching He Huang Web Site

About the recipe

main courses

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.
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