Thai Chicken Stir Fry

This is one of my favourite recipes because it is really easy to prepare yet so delicious especially when served with plain rice.

I actually timed myself when prepping the ingredients. Chopping up the fresh ingredients took only 5 minutes and chopping up the chicken pieces another 2 minutes.

Add another 5 minutes for cooking time and you have your dinner under 20 minutes flat.

I normally have these basic ingredients in the pantry. So I dont really need a trip to the supermarket. Kafir limes leaves are best kept in the freezer in a ziplock bag, and it retains its flavour up to a year (trust me, I have tried it). I don't normally freeze lemongrass as I have plenty in my backyard.

Ingredients:

1 stalk lemongrass - chopped 1 cm
1 large onion - sliced
1 cm ginger - julienned
1 clove garlic - sliced
1 fresh chili - sliced and de-seeded
2 tomatoes - quartered
400 gm chicken pieces
5 pieces of kaffir lime leaves
3 tbsp oil
!/2 teaspoon fish sauce (optional)
Method:

Heat oil on high and stir fry all ingredients except chicken and tomatoes until onions are translucent. Add chicken pieces and fry until chicken is cooked through ( 3-4 minutes). Add 1/2 cup water and tomatoes. Heat through and add fish sauce if available. Serve with white rice.


Note: You can shorten the cooking time if you wish to just use Tom Yam Paste instead of the fresh ingredients.