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Recipe Of The Month – Boom

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!


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.


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