About this recipe:Rich with the exotic flavours of thai cuisine, this spicy stir-fry is good at any time.
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
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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.
*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.