125 g chicken fillets marinated for at least
two hours, or overnight in the following:
1 tsp chilli paste or powder
1 tsp garlic crushed
1 tsp fresh ginger, grated or 1 tsp of
1 tsp coriander powder
1 tsp tamarind paste
Soup Stock ingredients:
500 ml good Chinese style chicken Stock
One small can of thick coconut milk or
1 pack stir-fry oriental or Thai style
1 tb sunflower oil
2 cloves garlic crushed
3 shallots, thinly sliced
1 inch (2cm) ginger or galangal grated.
1 head Bak choi
1 red chilli thinly sliced
1 tsp Chinese five-spice powder
1 kaffir lime leaf, rolled and sliced thinly
1 lime zested
1 large bunch Coriander chopped (use stalks and leaves)
Salt and pepper
Drain the fillets and griddle on a ridged pan for two minutes per side. Cut into fine strips and set aside.
Bring the stock to the boil.
Stir fry all the ingredients in batches, add the stock and coconut to the wok.
Lastly add the chicken pieces, simmer to warm through.
Egg noodles or Pad Thai noodles may be added to make this a main course dish.
From: Denise - TheFoodWeb Chef
Posted By: Food TV Network
Post Date: ???
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