Thai Coconut Chicken Stir Fry – £1.94 Per Portion

Thai flavours revolve around coconut milk and fresh herbs like lemongrass, coriander and ginger. This makes Thai food very simple to cook and it also takes virtually no time at all to rustle up a Thai stir fry. To make it even easier, I almost always use already prepped herbs like Very Lazy’s range and frozen veg. Simply because you can throw them in without any prep and no sacrifice on taste – win win. You can get pretty much anything too from very lazy; chilli, lemongrass, garlic, smoked garlic and even chopped ginger.

A massive attraction for me with Thai food is the combination of fiery chilli and ginger and sweet, creamy coconut milk that creates a powerful flavour, but soothes the taste buds at the same time. The dense nature of the fat in coconut cream also makes it a perfect way to hit your fat macros. Or, if you’re trying to keep the saturated fat low for whatever reason, cans of light coconut milk can be just as good with the right combination of herbs and spices.

This recipe is so quick and simple but will also keep for a week or so in the fridge, or it’ll also freeze well. Just rustle up a fresh batch of rice or noodles to go with it. Unless of course, you’re lowering the carb count, then just stick it in the microwave and enjoy!

 


 

Ingredients

125g Chicken Breast (67p)

60g Red Pepper (20p)

100g frozen green beans (10p)

15g Spring Onions (12p)

5g Lemongrass Paste (I use Very Lazy) (Can use fresh too) (5p)

10g Chopped garlic (I use Very Lazy) (10p)

15g Chopped Ginger(I use Very Lazy) (15p)

5g Fresh Coriander (10p)

5g Chopped Chilli (I used very lazy) (5p)

15ml Lemon Juice (5p)

5ml Honey (5p)

100ml Light Coconut Milk (20p)

5ml Sesame Oil (5p)

Salt & Pepper

 

You’ll need a frying pan or wok for everything.

 

  1. Chop the chicken into bite sized pieces, finely chop the chilli, coriander and spring onions and slice up the pepper into lengths.
  2. Lather the chicken with the lemongrass, honey, chilli, lemon juice and half of the chopped garlic and ginger. Plus a pinch of salt and pepper.
  3. On a high heat, throw the sesame oil and pepper into the wok for 1 minute before adding the rest of the ginger and garlic for another minute. Stir regularly.
  4. Throw in the chicken for 4 minutes, then add the green beans for a further 3 minutes. Stirring regularly again.
  5. Finally add the coriander and spring onion for 1 minute. Then the coconut milk for 2 minutes more.

Take it all off and serve it up!

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