Spicy chicken stir-fry

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

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


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


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.