Lime leaf chicken
0
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Ingredients
4 skinless, boneless chicken breasts
4 makrut-lime leaf, thinly sliced
250 g sugar snap or snow peas, about 2 cups
2 carrots, grated, about 2 cups
2 red bell peppers, seeded and thinly sliced
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp water
2 tsp granulated sugar
1 tbsp vegetable oil
4 to 6 tsp red curry paste
Instructions
Have all ingredients prepared before beginning to stir-fry. Trim fat from chicken and discard. Thinly slice diagonally, about 1/4 inch (0.5 cm) thick. If very moist, pat with paper towels.
Slice thick central ribs from lime leaves and discard. Slice leaves very thin. Prepare vegetables. Stir fish sauce with oyster sauce, water and sugar.
In a large frying pan, stir oil with curry paste over medium heat until hot, about 3 minutes. Add chicken, lime leaves, vegetables and fish sauce mixture. Stir-fry constantly until chicken is no longer pink and vegetables are cooked but still crispy, about 5 minutes. Serve immediately over hot rice stick noodles or steamed rice.
Nutrition (per serving)
Protein 34.9g, Carbohydrates 59.2g, Fat 7.9g.
Bursting with flavor, like everything served at Toronto's Salad King Restaurant, this stir-fry fills the kitchen with a fabulous exotic smell and is utterly delicious. Red curry paste can be truly hot, so start with the lesser amount and work up--if you dare!
