Feedback is always, always welcomed.
Enjoy xxx
INGREDIENTS:
5 Chicken Breasts
Olive Oil
Toasted Sesame Oil
Garlic paste/purée
Ginger paste/purée
Fish Sauce
Soy Sauce
Red Chillies - to taste (I use 2)
Chilli Flakes
Season All mix
Thai 7 Spice mix
Garlic Granules
Curry Powder Hot
Pepper
Honey
Brown sugar
Coconut Milk
+ whatever vegetables you want, I use:
Courgette
Peppers
Red Onion
Asparagus
Mange Tout
Baby Corn
+ Rice of your choice - I use boil in the bag Thai Rice (Sainsburies)
RECIPE:
Heat Olive Oil in a wok (a large frying pan works too)
Chucky dice your Chicken
Season chicken with Thai 7 spice - so the upper side is all coated (1/4 of a bottle)
Season with Season All - 2/3 tablespoon
Add Garlic granules - 2 teaspoons
Add Pepper & mix by hand so all Chicken is coated
Add to the wok/pan & start cooking
After 5 minutes drizzle with Sesame Oil
add Chilli Flakes to taste
1 heaped teaspoon each of Garlic & Ginger Purée
1 tablespoon of Fish Sauce
A very good splash of Soya Sauce
Cook on medium for a further 15-20 minutes so Chicken is thoroughly cooked
•At this point Heat another pan with Oil, add Chilli & Garlic granules & place chunky chipped veg on high - flipping the Veg 3 times only. Perfect result is crunchy.
•Cook your rice
Add another drizzle of Sesame oil to the Chicken & turn on high to crisp for 5-7 minutes
Then add thin slice fresh chilli (saving some for garnish) & any extra seasoning you feel is needed
& a drizzle of Honey & a teaspoon of Brown Sugar. This should give you a paste with the Chicken.
Once cooked transfer Chicken to a bowl for serving shortly.
Add Coconut Oil to the used wok/pan, stirring in all of the leftover paste on a low-medium
Add 1-2 tablespoons of Curry Powder (to taste)
Serve with Rice at the bottom
Crispy Veg on top
Then Chicken & the paste
Finally drizzle with the Curry Sauce
& garnish with Red Chillies 👌
Enjoy! 😘 xxxx
