Recipe No 136 stir-fry

Green chicken curry

Simple low-fat chicken curry. The peas are a great addition which add little morsels of freshness and sweetness. Be careful not to overcook the chicken.

This dish can also be made with pre-cooked pieces of sous vide chicken.

Time

Prep:

Total:

Difficulty
easy
Yield
4 serves • 1200 g
Metric Imperial

Processes

  • Chicken breast filets, trimmed (4 large)
    720 g
  1. 01
    Cut the chicken across the grain into 2 cm / ¾"-thick slices.

  • Sunflower oil (1)
    9 g
  1. 02
    Heat half the oil in a wok over medium-high heat.
  2. 03
    Add half the chicken and stir fry until lightly browned but not cooked through, about .
  3. 04
    Remove from wok and set aside.
  4. 05
    Repeat with remaining oil and chicken.

  • Lemongrass, pale section only, cut into 3 cm / 1⅛" lengths, bruised (2 stems)
    40 g
  • Green curry paste (2 tbsp)
    40 g
  • Garlic, minced (3 cloves)
    10 g
  1. 06
    Stir fry until fragrant, .

  • Light coconut milk (1⅝)
    400 g
  • Fish sauce (1)
    18 g
  1. 07
    Add to wok and bring to boil over high heat.
  2. 08
    Reduce heat to medium and simmer, partially covered, for .
  3. 09
    Return chicken to wok and simmer, uncovered, for .

  • Peas, frozen (½ cup)
    70 g
  • Baby bok choy, leaves separated, halved lengthways, washed and drained (1 head)
    200 g
  1. 10
    Add to wok, cover, and simmer for .

  • Basil, fresh, leaves only (½)
    12 g
  1. 11
    Add to wok and stir through.

  • Cashew nuts
    1
  1. 12
    Garnish.
  2. 13
    Serve over rice.

Making ahead

Prepare the curry paste and store in the fridge for up to 5 days or in the freezer for several months.

Storing

keeps in the refrigerator for up to 3 days

Categorisation

Category
stir-fry
Meal
dinner lunch
Cuisine
south-east asian
Diet
omnivorous
Tags
stir fry