3 cups chicken thigh fillets diced
Splash of rice brand oil
2 cups of spring onions chopped
1 packet of baby corn halved
1 cup red capsicum sliced
1 bunch Asian vege chopped
1 dessertspoon of fresh chopped ginger
1 dessertspoon fresh chopped garlic
2 cups of coconut cream
1 teaspoon Thai green paste
Splash of light soy sauce
1 cup roasted peanuts
½ cup coriander chopped
Pinch of palm sugar or brown sugar
A few drops of fish sauce (optional)
Heat wok and add the oil. When it’s smoking, carefully add the chicken, ginger and garlic and toss till coloured, then add the vegetables and Thai green paste.
Stir fry for a minute and add the coconut milk, soy sauce, sugar and fish sauce.
Stir and add the nuts and coriander at the last minute and serve. Great with fragrant rice.
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
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