Spicy chicken stir-fry

all details

Coconut milk helps quell the chilli fire in this simple but satisfying dish.

Steamed broccolini with chilli, almonds and fresh goat's curd
Photo: Jennifer Soo

Ingredients

  • 2 tsp ginger, chopped
  • 1/2 stick lemongrass, chopped
  • 1 clove garlic, chopped
  • 2 small red chillies, seeded and chopped
  • 6 chicken thigh fillets, sliced
  • 1 tbsp vegetable oil
  • 1 large carrot, peeled and finely sliced
  • 100g snow peas, trimmed
  • 1/2 cup light coconut cream
  • 1/2 tsp salt
  • 3 cups cabbage, finely shredded
  • 1/2 cup coriander leaves

Method

In a mortar and pestle, pound ginger,lemongrass, garlic and chillies and place in a bowl with chicken.

Heat vegetable oil in a wok over medium heat.

Stir-fry chicken and carrot for 3-4 minutes or until chicken is almost cooked. Add snow peas and stir-fry for 1 minute to heat through.

In a saucepan, heat coconut cream with salt. Scatter cabbage on a large serving plate, top with chicken, coconut cream and coriander leaves.

Serve with rice or noodles.

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  • Main Ingredients - Chicken
  • Cuisine - Thai
  • Course - Main-course
  • Occasion - Midweek dinner

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