Stir-fried chicken and broccoli with coconut milk
(1)
35 min
Rich with the exotic flavours of thai cuisine, this spicy stir-fry is good at any time.
Maggie Pannell
2 people made this
Ingredients
Serves: 4
- 1 lime
- 125 ml canned coconut milk
- 1 tbsp soy sauce
- 15g fresh root ginger, peeled and finely chopped
- 1 tbsp light muscovado sugar
- 1 tsp cornflour
- 1/2 tsp Thai green curry paste (optional)
- 2 1/2 tbsp vegetable oil
- 1 onion, halved and sliced
- 6 garlic cloves, crushed
- 375g broccoli, cut into small florets and stems thinly sliced
- 250g button mushrooms, halved
- 375g skinless, boneless chicken breasts or thighs, cut into thin strips
- 4 tbsp shredded fresh basil
Method
Prep:25min ›
Cook:10min ›
Ready in:35min
- Grate the zest of the lime and squeeze 1 tbsp of the juice into a small bowl. Add the coconut milk, soy sauce, ginger, sugar, cornflour, and curry paste, if using. Set aside.
- Heat 1 1/2 tbsp of the oil in a wok or large frying pan over a high heat. Add the onion and garlic and stir-fry for 2 minutes until slightly softened. Add the broccoli and mushrooms and stir-fry for a further 2 minutes. Transfer to a bowl.
- Add the remaining 1 tbsp of the oil to the pan. Add the chicken and stir-fry for 2 minutes until light golden. Add the coconut milk mixture and the vegetables and stir-fry for 1 minute to thicken. Cover and simmer for 2 minutes or until the chicken is cooked through and the vegetables are just tender. Scatter with the basil and serve at once.
COOK SMART
*Thai curry paste is pretty fiery, so use it sparingly. If you do not have any paste, use 1/4 tsp crushed dried chillies instead.
*Serve with boiled rice or Chinese noodles.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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I enjoyed it but not spicy enough for my tastes. Next time I will add more Thai green curry paste - 25 Aug 2014