I love Thai food, so while I’m visiting London I caught up with one of my best friends, and also a great cook. From a Malaysian background, Dennis has taught me the art of wok cooking. One of the main ingredients is fresh ginger, something I use in most of my recipes.
Serves 4, prep time 10 minutes, cooking time 10 minutes
2 chicken breasts
2 birds eye chillies, sliced
2 cloves of garlic chopped
2 tbsp groundnut oil
20ml fish sauce
20ml fish sauce
1 medium red onion chopped
2 tsp of Thai style seasoning
30g Thai basil
Juice of 1 lime
Cut the chicken fillets into three, place in a processor, along with the chilli and garlic.
Blitz until the chilli is blended with the chicken.
Heat a wok on medium-high heat, flick drops of water, if the wok sizzles and the water evaporates in less than 3 seconds, the wok is hot enough.
Add oil to the wok; the heat should make the oil more viscous, coat the sides of the wok with oil.
Add the chicken; flatten out along the sides of the wok.
Leave for a minute, next, with a wooden spoon lift up, and the chicken, it should be white.
If the meat sticks, add a small amount of water to loosen.
Break up the chicken and brown, once browned all over add 1/4 of the fish sauce and break up large lumps.
Next, add the red onions; stir fry until softened, add a little water if necessary.
When chicken is of a uniform size add the Thai style seasoning and the remainder of the fish sauce. Stir and coat the chicken.
Add the basil, coriander and lime juice.
Finally, mix the herbs and chicken, serve with cooked jasmine rice and top with chopped coriander.