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!