Thai Stir Fry
Stir fry flavoured with coconut milk, a kick of red chilli, tangs of lemon grass and coriander
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Serves:
3-4
Equipment
Essential
- Frying pan or air fryer
- Large saucepan
- Scissors
- Sieve
- Sharp cutting knife
- Chopping board
- Scales
Optional
- Garlic crusher
- A kettle
Ingredients
- Creamed Coconut
- 1 red chilli
- 2 Carrots
- Mangetout
- 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
- Coriander leaves
Preparation
- 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
Cooking Instructions
- Add the oil and heat until hot.
- Add the raw peanuts/cashew nuts.
- Add the lemon grass, garlic, chilli
- Pour in the creamed coconut and stir gently
- Season to taste
Serving
Sprinkle the coriander leaves over the stir fry.
Serve with rice or noodles.
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