Fragrant Crunchy Chilli Stir-Fry

photo1 (15) This dish is so delicious mixed with cauli or normal rice. The fragrant heat of the green chili paste is to die for. It takes no time to cook and I would make a bit extra for work the next day. it keeps so well. Preparation is vital 🙂


INGREDIENTS 400 g free-range chicken breasts, sliced into strips 3 tbsp Thai Green curry paste 4 cloves garlic, crushed 1 tbsp coconut oil 3 tbsp oyster sauce 1 tbsp fish sauce 1/2 cup chicken stock 200 ml coconut milk 2 carrots, shredded 4 spring onions, shredded 1/2 punnet green beans, chopped 1/2 cup basil leaves, thinly sliced 1/2 cup bean sprouts


METHOD Serves 4 Preparation 5 minutes Cooking time 10 minutes


In a food blender mix the green chili paste and garlic. Heat the coconut oil in a wok, making sure you coat the whole wok. Add the curry mixture and fry for about 1 minute.  Add the sliced chicken and stir-fry constantly, until meat is cooked for 5 minutes.  Add the oyster sauce, fish sauce, chicken stock, coconut milk and beans. Stir and cook for  2 minutes. Then add the rest of the shredded vegetables  and toss for 1 minute. Stir in the basil leaves and serve immediately. photo1 (16)

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