Wednesday, March 6, 2013

Allergy free Thai ginger chicken stir fry recipe

  • 2 tbsps olive oil
  • 3 cloves garlic, minced
  • 1 double chicken breast, sliced
  • 2 tbsps fish sauce
  • 1 tbsp sugar
  • 6cm fresh ginger, peeled, cut into matchsticks
  • 1 red capsicum, sliced
  • 200g fresh mushrooms, sliced
  • 4 shallots, cut into 5cm pieces
  • ½ tsp Thai red curry paste, or to taste
  • 2 tbsps chicken stock made from a Massel vegetarian chicken ultracube
  • Pinch of salt
  • Ground black pepper, to taste
  • 2 tbsps fresh coriander leaves (optional)

  • Heat a wok over a medium-high heat.
  • Add the oil and swirl to spread the oil around the wok base.
  • Add the garlic and chicken, cooking until the chicken begins to whiten.
  • Add the fish sauce, sugar, ginger, capsicum, mushrooms and shallots.
  • Cook, stirring, until the chicken is no longer pink and the vegetables are nearly tender.
  • In a small bowl, dissolve the curry paste in the chicken stock.
  • Add the curry mixture to the wok.
  • Season to taste with salt and pepper.
  • Serve with the jasmine rice and sprinkle with coriander leaves.

1 comment:

  1. What a great idea to do this kind of recipe! I really like the ingredients that you've put on your dish. I will cook this when I have time. Thanks for sharing!