This month’s recipe of the month comes from our much loved Thai Botanico. Our chefs have adapted one of our best loved Thai Stir fries in order for you to be able to make an easy and tasty version of Thai cooking at home. This dish can be made as plain or as spicy as you wish and serves 4.
Thai Chicken Stir fry with coconut milk & coriander
4 tbsps vegetable oil
1 chopped onion
4 chopped garlic cloves
4 chicken breasts (cut into strips)
3 cups broccoli florets
1 red pepper (bit size pieces)
2 Carrotts (bite sized pieces)
1/2 cup chopped coriander
2/3 cup coconut milk
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp oyster sauce
1 ½ tsps finely grated fresh ginger
1 tsp sesame oil
Hot chili paste (to taste)
Fresh Chili´s (If you want it spicy)
Chop the vegetables and chicken
In a large skillet or wok, add 2 tablespoons of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate.
Add 2 more tablespoons of the oil to the skillet and let it heat up. Add the onions, garlic & chili paste stir fry for 2 minutes Add the broccoli, carrot & pepper and stir fry for a further 2 minutes. Add the chicken back to the wok and add a little bit of water, close the lid of the skillet and steam cook, until veggies and chicken are almost cooked.
Add the coriander and coconut milk and cook until heated through and chicken is cooked.Serve with sticky white rice and enjoy!