THAI STIR FRY

THAI STIR FRY image

Categories Chicken

Yield 3 people

Number Of Ingredients 20

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Ingredients

2 Tbsp. coconut oil or other vegetable oil
1/4 cup finely chopped shallots
6 cloves garlic, minced or finely chopped
1 or 2 thumb-size pieces galangal OR ginger, sliced into thin matchstick pieces
1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes
2 chicken breasts, cut into cubes
1 medium-size carrot, sliced on the bias
5-6 shiitake mushrooms, thick sliced
1 small head cauliflower, cut into florets, optional
1 small head broccoli, cut into florets
1 red pepper, sliced into strips
2-3 cups baby bok choy, or other Chinese cabbage
Thai basil, shredded
STIR-FRY SAUCE:
2/3 cup coconut milk
2-1/2 Tbsp. fish sauce
3-1/2 Tbsp. fresh lime juice
1-1/2 Tbsp. soy sauce
1/3 to 1/2 tsp. dried crushed chili (chili flakes)
2-1/2 tsp. brown sugar

Steps:

Combine all Sauce ingredients together in a cup or bowl. Stir well to dissolve the sugar. Adjust to taste. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallots, garlic, ginger, chili and chicken. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes. Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more). Top with fresh basil and serve over Thai jasmine-scented rice or noodles.

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