Sunday, December 9, 2012

Allergy free Vietnamese turmeric chicken with coconut milk recipe

  • 750g chicken thighs, skinned, deboned and sliced
  • 2 cloves garlic, finely chopped
  • 1 onion, sliced
  • 2 white lemongrass stems, finely sliced
  • 1 long red chilli, sliced diagonally or 1 tsp chilli flakes
  • ¼ cup olive oil
  • 2 cups coconut milk
  • 1 small broccoli, cut into florets
  • ½ red capsicum, sliced
  • 150g bamboo shoots, drained
  • 100g snow peas, sliced
  • 2½ tbsps fish sauce or 1 tsp salt mixed with 2½ tbsps water
  • 5 tsps caster sugar
  • 2 tsps ground turmeric

  • Combine chicken, garlic, onion, lemongrass and chilli in a bowl.
  • Mix well and then set aside for half and hour.
  • Heat the oil in a hot wok over a medium-high heat.
  • Add the chicken mixture and broccoli and stir-fry until the chicken is cooked.
  • Add the bamboo, snow peas and capsicum and stir to combine.
  • Pour in the coconut milk and bring to the boil.
  • Reduce the heat to medium and simmer for 1 minute.
  • Add the fish sauce, sugar and turmeric.
  • Cook for 2 minutes then serve.

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