Recipe Detail



Prep 25 mins | Cook 15 mins | Serves 4

For extra heat, leave the seeds in the chillies.

2 tbs peanut oil

500g chicken breast fillets, cut into 4-5cm pieces

3 green onions (shallots), trimmed and thinly sliced

3⁄2 cup reduced fat coconut cream

3 tsp fish sauce

1 bunch bok choy, trimmed and chopped

1 bunch choy sum, trimmed and chopped

1 cup coriander leaves

Steamed jasmine rice, to serve

Spice paste:

1 tbs peanut oil

3cm piece ginger, roughly chopped

2 small red chillies, deseeded

4 garlic cloves, peeled

1 lemongrass stalk, white part only, crushed and thinly sliced

2 coriander roots

1 1⁄2 tbs palm sugar

STEP 1: To make spice paste, place all ingredients into a food processor or blender. Process or blend until finely chopped. Set aside.

STEP 2: Heat a wok over high heat. Add 1 tbs oil and heat until hot. Stir-fry chicken, in 2 batches, for 3-4 minutes until almost cooked through. Transfer to a plate.

STEP 3: Heat remaining 1 tbs oil in wok. Add green onions and Thai stir-fry paste and cook for 1 minute or until fragrant. Add coconut cream, fish sauce and chicken. Stir-fry for 2-3 minutes until hot. Toss through bok choy and choy sum, cover and cook for 1-2 minutes or until greens just wilt. Toss through coriander and serve with steamed jasmine rice.