Allergy free Vietnamese turmeric chicken with coconut milk recipe

Ingredients

• 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

Method

• 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.