Nowadays it's easy to find all the fresh ingredients for a Thai stir-fry sauce in good supermarkets and if you have a food processor it takes only a few minutes to blend them to a paste. You can also control the heat and spice according to your tastes.
I used 1 red and 1 green chilli (seeds in) so it was quite hot, for something a bit milder use the green chilli only.
Give it a try you will be surprised how easy and delicious it is.
Feeds up to 4 people
For the paste
2" piece of root ginger, peeled and roughly chopped
2 cloves garlic, peeled
2 stalks lemongrass, roughly chopped
2 spring onions, trimmed
1 red chilli
1 green chilli
Small bunch of fresh coriander, stalks and leaves, chopped
2 tbsp soy sauce
Juice and zest of 1 lime
2 tsp sugar
1 tsp wholegrain mustard
Blend all the paste ingredients until smooth.
For the stir fry use 1 cup cooked basmati rice, 3 chicken breasts cut into chunks and what ever vegetables you have, cut into strips and slices. I used red peppers, mushrooms and asparagus.
Add 1 tbsp rape seed oil to a heated wok and add the paste, cook, stirring continuously for 2-3 minutes then add the chicken and stir fry for around 4 minutes, throw in the vegetables and continue to fry until the vegetables are just tender. Finally stir in 1 cup cooked basmati rice and warm through. Check the seasoning.
Serve immediately.
I tried this thai chicken and rice stir fry before but that is different recipe. So I will try to cook your own recipe. Keep on sharign!
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Stir fried chicken was my favorite recipe. This another recipe of chicken was new to me. I want to try this because I think it was much more delicious than on my favorite. Thanks for this recipe.
ReplyDeleteThanks for sharing this very delicious recipe. I want to know on how to cook this because this is my favorite vegetable. I will try to add my recipe for stir fry sauce here so that I can make it different.
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