Friday, September 24, 2010

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.


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)

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.

1 comment:

  1. k.zaini, just tried it out tp substitute chicken with squids & prawns instead. A bit of tom yam paste & cili api. Heaven with white rice! Tqvm for the idea. Normally it's sup tom yam. Tadi my kids were surprised with fried tom yam!

    Comment from Ajue