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Thai Chicken Stir-Fry – Suwannee’s Kitchen

Thai chicken stir-fry. Strips of chicken and a selection of tasty vegetables stir-fried with Thai seasonings and accented with crunchy crushed peanuts.

 

Put your hand up if you like Thai food. I just put both my hands up. I absolutely love Thai food! And the great thing is, you don’t need to dress up and go to a restaurant to enjoy restaurant-quality Thai food. It’s actually very easy to whip up at home, especially with the help of a pre-made Thai spice paste. Sure, on special occasions we use a mortar and pestle and make our own spice pastes. But often we just haven’t got the time (or energy), and pre-made pastes are a very convenient substitute, not just for curries, they also add an instant Thai flavour to many types of dishes, including stir-fries.

And while we’re on the subject of Thai stir-fries, that’s exactly what the featured recipe is—Thai chicken stir-fry. Strips of chicken and a selection of tasty vegetables stir-fried with Thai seasonings and accented with crunchy crushed peanuts.

 

Strips of chicken and a selection of tasty vegetables stir-fried with Thai seasonings and accented with crunchy crushed peanuts.

1 cup Jasmine rice

3 tablespoons fish sauce

2 tablespoons lemon juice

1 teaspoon brown sugar

2 teaspoons sesame oil

2½ tablespoons peanut or canola oil

12 oz (360g) skinless chicken breast fillets—cut into thin strips

1 green pepper (capsicum—julienned

2 cloves garlic—finely chopped

2 teaspoons red curry paste

2 tomatoes—diced

½ cup peas

2 scallions (spring onions)—thinly sliced on the diagonal (reserve a little for garnish)

a small handful of cilantro (coriander) leaves (reserve a little for garnish)

2 tablespoons crushed roasted peanuts

 

 

COOK the rice. MIX together the fish sauce, lemon juice, sugar and sesame oil in a small bowl. HEAT a wok or large frying pan over a high heat then add 1 tablespoon of the oil. STIR-FRY the chicken for 3 minutes then remove from the wok and set aside on a plate. ADD the remaining oil to the hot wok and stir-fry the green pepper for 3 minutes. ADD the garlic and red curry paste and stir-fry for 30 seconds until the curry paste has dissolved. ADD the tomatoes and peas and stir-fry 1 minute. ADD the sauce mixture, scallion and chicken and heat through. STIR through the cilantro and peanuts and serve over rice garnished with the reserved scallion and cilantro.

The cooking class at Suwannee is an ideal home-style learning environment that is different from most of the opportunities in the hotels and restaurants in Thailand. Not will you be only watch and participate in the cooking of a number of traditional Thai dishes; also as part of our course we visit a local market to learn about local exotic fruits and vegetables, there is always an abundance of new things to see……and taste!

 

 

Suwannee Thai Cooking Class Chiangrai Thailand

Suwannee Kwan Cheablam – suwanneekwan@hotmail.comFood by Suwannee

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Posted by on Nov 12 2011. Filed under Food By Suwannee. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.
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