Recipes

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Chicken Stir Fry with Coconut Milk

Thai Prawn Stir Fry

Thai Vegetable Stir Fry

Chicken Stir Fry with Coconut Milk

(Serves 4)

500 g breast fillet chicken, slice thinly into strips

1 tbsp. cornflour

pinch of salt and pepper

3 tbsp. vegetable oil

2 teas. sesame seeds

1 tbsp. onion flakes

1 teas. garlic granules

1 tbsp. ginger root, grated

1 tbsp. Thai seasoning mix

5-8 dried birds eye chillies, chopped

1 head cauliflower, chopped into small flowerets

1 courgette, sliced thinly, matchstick style

3 tbsp. light soy sauce

200 ml coconut milk

Coat chicken strips with cornflour seasoned with salt and pepper. Heat oil in wok on medium heat and gently fry sesame seeds for a few seconds, add onion flakes, garlic and ginger and stir fry until onion has softened. Turn heat up and stir in chicken strips. Toss and turn chicken for 5 mins. until almost cooked through. Add Thai seasoning, chillies and vegetables. Stir fry for a further 6 mins until vegetables are tender. Stir in soy sauce and coconut milk, let simmer for 2 mins. Serve immediately with boiled rice.

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Thai Prawn Stir Fry

(Serves 4)

250g large raw prawns or frozen (already prepared) for a quick tasty meal

3 tbsp. vegetable oil

2 teas. sesame seeds

1 tbsp. coriander powder

1 tbsp. Thai seasoning mix

1 red pepper, chopped into 2 cm pieces

4 spring onions, sliced diagonally

3 tbsp. fresh coriander leaves, chopped

1 teas. salt

200 ml coconut milk

Shell, de-vein, wash and drain prawns (if raw). Heat oil in wok or large pan on medium heat and fry sesame seeds for a few seconds. Add coriander powder and Thai seasoning and fry a few more seconds. Add the prawns and red pepper and stir fry until the prawns turn pink. Stir in the coconut milk and salt and bring to simmering point. Garnish with spring onions, coriander leaves. Serve immediately with white rice.

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Thai Vegetable Stir Fry

(Serves 4)

500 g mixed vegetables such as: beansprouts, mushrooms, onion, carrots, red/green/yellow peppers, mange tout, Chinese leaves, baby sweet corn.

100 g rice noodles

3 tbsp. vegetable oil

2 teas. garlic granules

2 tbsp. ginger root, grated

1 tbsp. Thai seasoning mix

1 tbsp. Thai fish sauce or oyster sauce

1 tbsp. rice wine or dry sherry

1 tbsp. light soy sauce

2 teas. cornflour

3 tbsp. coriander leaves, chopped

Wash and prepare the vegetables.Chop the onion, peppers and Chinese leaves into bite size pieces. Finely slice the mushrooms and carrots and leave any small vegetables whole. Mix the fish or oyster sauce, rice wine and soy sauce with the cornflour. Prepare the rice noodles according to directions on the pack. In a large wok or pan heat the oil and stir fry the garlic granules and ginger root, add the Thai seasoning mix and the vegetables, one lot at a time. Stir fry each lot a few mins. before adding the next. Stir in the sauce mix and bring to simmer point. Garnish with coriander leaves and serve immediatley with the prepared rice noodles.

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