Boom***** Thai Stir-fried Chicken with Red Curry Paste & Thai Herbs
Serves 4
Check out Tao’s latest video for Saba’s Boom Chicken Stir-Fry!
It is one of our spicier dishes and perfect to warm you up on these slightly colder afternoons!
Ingredients
- 480g Chicken Breast, finely sliced
- 3dsp sunflower oil
- 3 cloves garlic, crushed, chopped
- 5 bird’s eye chillies, chopped
- 1 heaped dsp red curry paste
- 50g galangal, finely sliced
- 30g galangal root, finely sliced
- 4 kaffir lime leaves, torn
- 80g string beans, cut 4cm
- 50g bamboo shoots
- 50g purple aubergine, cut lengthways, sliced
- 3 bunches of fresh green peppercorns
- 3 chillies, sliced
- 80g Thai round aubergine, cut in 4
- 2dsp fish sauce
- ¼tsp sugar
- 30ml chicken stock or water
- 10g sweet basil, torn
Cooking Method
- Bring the wok to a medium heat, add the oil, garlic, bird’s eye chilli and red curry paste and stir until you get an aroma.
Add the chicken and stir for another 30 seconds before adding the galangal, galingale root and kaffir lime leaves. - Add in the string beans, bamboo shoots, Thai round and purple aubergine, fresh peppercorns and chillies.
Season with the fish sauce and sugar and then add some chicken stock or water around the edge of the wok so it doesn’t cool and you gather in the nice ingredients around the edge. - Stir for a minute.
- Do not overcook the vegetables, they should be crunchy.
- Add the sweet basil and serve with Thai jasmine rice.
Sanook! [Enjoy!]
