A Thai stir fry from Jeremy Pang’s ” Simple Family Feasts”.
Ingredients
- 4 skinless boneless chicken thighs cut into large chunks
- 1 tbsp chicken stock or water
- ½ white or brown onion finely sliced
- 2–3 lime leaves
- a handful Thai basil leaves
- vegetable oil
- For the curry paste
- 3 spring onions finely chopped
- 3 garlic cloves finely chopped
- 2 lemongrass stalks trimmed, bruised and finely chopped
- ½ thumb-size piece ginger peeled and finely chopped
- ½ thumb-size piece turmeric peeled and finely chopped or 1 tsp ground turmeric
- 5–6 lime leaves finely chopped
- ½ salt
- For the sauce:
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- ½ tbsp palm sugar
- 50 ml chicken stock
- 1 tbsp fish sauce
- ½tbsp palm sugar
- 50 ml chicken stock
Servings:
Instructions
- Pound the paste ingredients together using a pestle and mortar, adding them one at a time, or blitz them in a food processor to form a smooth paste (you may need to add a tablespoon or so of water).
- Mix the sauce ingredients together in a small bowl.
- Place the chicken pieces in a bowl. Mix one tablespoon of the curry paste with the chicken stock or water and massage it into the chicken.
- Build your wok clock: Start at 12 o'clock with the marinated chicken, followed by the rest of the curry paste, the onion, the sauce, lime leaves and lastly the Thai basil leaves.
- Heat one to two tablespoons of vegetable oil in a wok on a high heat until smoking hot. Add the marinated chicken and sear for a minute without moving, then fold the chicken over to sear on the other side for another minute or so. Once the chicken has a nice crisp edge and is fully browned, push it to the side of the wok.
- Add the curry paste to the centre of the wok, then the onion and fold the chicken over the mixture to incorporate and prevent the meat from burning. After about a minute, the onion should start to wilt.
- At this point, increase the heat and allow the wok to smoke before pouring the sauce around the edges of the wok. Bring to a vigorous boil, fold the chicken through and stir-fry for one to two minutes. Add the lime leaves and Thai basil leaves to finish and serve immediately.
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