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Spicy chicken stir-fry

Lynne Mullins

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Steamed broccolini with chilli, almonds and fresh goat's curd
Steamed broccolini with chilli, almonds and fresh goat's curdJennifer Soo

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

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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

  1. 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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