Stir fries are one of the quickest ways to produce a healthy and tasty plateful and once you master some of the basics you can create something from almost nothing. This one cuts down on the fuss by using a cupboard hero, red Thai curry paste, which throws a shed load of flavour with only a spoonful.
Next time you’re stuck for dinner inspiration, give this one a go. If you don’t have ginger or garlic or some of the more ‘speciality’ ingredients then don’t worry, trust in the curry paste to turn the flavour up to 11.
Ingredients – serves 2
- 1.5 tbsp coconut oil
- 300g chicken thighs, sliced
- 1 onion, sliced
- 4 cloves of garlic, crushed
- 3″ piece of ginger, finely chopped
- 100g each of tenderstem broccoli (in small pieces) and green beans
- 1/2 pepper, finely sliced
- A packet of cooked rice or 1/2 cup of cooked rice
- 2 tbsp light soy sauce
- 1 tsp palm sugar, optional
- 2-3 tbsp red curry paste to your taste
- 1 tbsp fish sauce, optional
- 1 tbsp rice wine vinegar, optional
- 1 lime
1. Heat the wok to smoking. Add the oil and the chicken. Ensure the chicken is in one layer, so cook in two batches if needed. To get the tastiest chicken, try not to move it in the wok until it is starting to crisp underneath (you should see the cooked white color creeping half way up the chicken pieces). Turn and then once the chicken is cooked remove it from the wok into a small bowl.
2. Add the onion and ginger to the wok and fry for a minute. Add the garlic and fry for a further 30 seconds. If it is getting too dry then add a spoonful or two of water.
3. Add the pepper and fry for 1 minute. Add the soy sauce, palm sugar (if using), broccoli and beans and fry for 2 minutes.
4. Add the chicken back to the wok, along with the rice, red curry paste, fish sauce and rice wine vinegar and stir well, ensuing everything is well coated.
5. Cook for 2-3 minutes to warm through the rice thoroughly. Squeeze in the lime juice and add the coriander. Stir and serve