[ad_1]
Preparation time: 15 minutes
Total cooking time: 15 minutes
Serves 4
Ingredients for this recipe:
– 1 tablespoon red curry paste
– 2 tablespoons oil
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1/4 cup (15 g/1/2 oz.) coriander leaves
– 1 tablespoon grated ginger
– 1 teaspoon caster sugar
– 1 teaspoon sesame oil
– 750 g (11/2lb) chicken fillets, cut into strips
– 1 tablespoon oil, extra
– 10 spring onions, cut into short lengths
– 100 g (31/2 oz.) snow peas, trimmed
Directions for this recipe:
1. Whisk together the curry paste, the oil, the fish sauce, the lime juice, the coriander, the ginger, the sugar and the sesame oil in a non-metallic bowl. Add all the chicken strips and toss it to coat thoroughly.
2. Heat some extra oil in a wok. Add all the chicken in small batches and stir-fry it for about 3-5 minutes, or until it becomes brown, then remove it from the wok and set it aside. Add the spring onion and the snow peas and stir-fry them for about 2 minutes or so. Return all the chicken and any juices to the wok and stir-fry about for about 2 – 3 minutes or so, or until all the chicken is well heated through. Season it with salt and some pepper and serve it immediately.
Nutrition Value for this recipe:
– Protein 45 g;
– Fat 10 g;
– Carbohydrate 6 g;
– Dietary Fibre 2.5 g;
– Cholesterol 95mg;
– Energy 1275kJ (305cal)
[ad_2]
Source by Shirley M. Duran
