Thai Stir Fry

Essential

• Frying pan
• Large saucepan
• Scissors
• Sieve
• Sharp cutting knife
• Chopping board
• Scales

Optional

• Garlic crusher
• A kettle

• Creamed Coconut
• 1 red chilli
• 2 Carrots
• Green beans
• Baby Sweetcorn
• Spring Onions
• 1 red pepper
• Groundnut oil

• Raw peanuts or cashew nuts
• 1 lemon grass stalk
• 3 garlic cloves
• Coriander leaves
• Salt
• Black Pepper
• Root Ginger, 10g.

• De-seed and finely chop finely the red chilli into rings
• Finely slice the carrot
• Finely chop the spring Onions length ways
• De-seed and slice the red pepper

• Skin and crush the garlic cloves
• Drag the leaves from the Coriander
• Trim the green beans and cut into short pieces
• Finely chop the ginger

Pre-cooking

1. Boil the green beans for 4-6 minutes then drain
2. Dry fry the peanuts/cashew nuts until golden brown

The Stir Fry

1. Add the oil and heat until hot.
2. Add lemon grass stalk and let it sizzle for a minute
3. Add the baby sweet corn, red pepper, spring onions, garlic, ginger and chilli.
4. Continue frying for a few minutes
5. Pour in the creamed coconut and stir gently
6. Add half of the coriander leaves
7. Add the prepared peanuts/cashew nuts and green beans
8. Remove the lemon grass stick
9. Season with black pepper and salt to taste