Source: Kambuja
Spicy Lemongrass Chicken Stir-Fry
Servings 4 people
Ingredients
- 2 tbsp vegetable oil
- 400 g boneless chicken thigh thinly sliced
- 1 onion in 1cm wide slices
- 1 red pepper stem, seeds and pith discarded, flesh cut into 1cm-thick slices
- 150 g green beans topped, cut in half
- 100 g roasted peanuts roughly chopped
- 1 handful basil
- 3 spring onions sliced
Lemongrass Paste
- 3 stalks lemongrass outer leaves removed, roughly chopped
- 6 cloves gralic peeled
- 3 shallots peeled
- 6 red chillies
- 2.5 cm galangal or ginger, peeled and sliced
- 5 lime leaves
- 2 tsp turmeric
Seasoning
- 3 tbsp oyster sauce
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 1 tbsp tamarind paste
Instructions
- Blitz paste ingredients in a blender, adding enough cold water to make a smooth paste. Heat the oil in a wide pan until smoking hot, add the paste and cook, stirring, for eight to 10 minutes, until dry. Add chicken, veg and seasoning ingredients, and stir-fry until chicken is cooked. Add peanuts and, off the heat, basil. Garnish with spring onions; serve with steamed jasmine rice.
0 Comments