Tuesday, November 27, 2012

Allergy free Thai lemongrass chicken stir-fry recipe

  • 2 tbsps olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, minced
  • 1 double chicken breast, thinly sliced
  • 1 carrot, sliced fine
  • Approx. 150g mushrooms, sliced
  • Up to 1 tsp chilli flakes (optional)
  • 2 white inner stems fresh lemongrass, thinly sliced
  • ½ red capsicum, sliced
  • ¼ cup coconut milk
  • 1 tbsp sugar
  • 2½ tbsps fish sauce or 1 tsp salt mixed with 2½ tbsps water
  • 2 tsps of Massel salt reduced chicken style stock powder
  • 1 pinch ground white pepper
  • 25 fresh Thai basil leaves
  • 1 tbsp kaffir lime leaves, thinly sliced, or lime zest
  • 1 tsp lime juice

This week's guest - all week that is - is Shirin. She has an Asian anything food deficiency
from travelling all over Europe that needs to be addressed.

  • Preheat a wok over a medium high heat and add the oil.
  • Add the shallots and garlic.
  • Sauté the shallots and garlic until light brown, making sure to stir constantly to prevent burning.
  • Add the chicken, carrots and mushrooms.
  • Stir and separate chicken slices.
  • Add the chilli, lemongrass and capsicum.
  • Continue to stir.
  • Just before the chicken is cooked through stir in the coconut milk, sugar, fish sauce, stock powder and white pepper.
  • Toss in the basil, lime leaves and lime juice.
  • Serve immediately with steamed rice.

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