Brad's Thai Coconut Stir Fry
Recipe by Brad Lumb
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- Cooking time: 30 mins
- Ingredients:
- Selection of seasonal stir fry vegetables eg: Broccoli, snow peas,
- carrots, cauliflower, beans, bok choy etc
- 500g diced chicken breast or thigh (or more depending on quantity needed)
- 1 packet Hokkien noodles
- 1 onion cut into Chinese style wedges
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- cooking oil
- Fresh basil leaves chopped
Sauce:
- 2/3 cup coconut milk
- 2 1/2 tablespoons fish sauce
- 3 1/2 tablespoons fresh lime juice
- 2 tablespoon Soy sauce
- 1/3 to 1/2 tsp. dried crushed chili
- 1 1/2 tablespoons brown sugar
- In recipe types: Frying
Preparation:
- Combine all sauce ingredients into a jug and set aside
- Add diced chicken to hot oiled wok and cook through
- When cooked remove chicken and set aside
- Add onion, ginger and garlic to smoking hot oiled wok and stir fry for a couple of minutes.
- Add vegetables and stir fry until soft
- Return chicken to the wok, add basil and stir through
- Tip sauce mixture into the wok and stir through until hot.
- Prepare Hokkien noodles as directed on packet, then toss through in wok