Thai Style Chilli Stir Fry

thai style chilli fry
thai style chilli fry
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Yields1 Serving
DifficultyBeginnerPrep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

Method

 2 cups jasmine rice
 2 tbsp sesame oil
 500 g minced turkey
 1 tbsp chilliesfinely chopped
 2 tbsp red thai curry paste
 1 carrotpeeled and finely chopped
 4 runner beansfinely chopped
 1 cup red cabbagefinely chopped
 2 tbsp fish sauce
 1 cup corianderleaves torn
 1 red chillifinely sliced
1

Place the jasmine rice into a pan with twice the amount of cold water, place a lid on the pan and bring to the boil. turn to simmer for 7 Minutes.

2

Heat your wok to a very high heat and then add the sesame oil and fry the minced turkey until cooked through.

3

Next add to the pan the pipers potion, red thai curry paste, carrot, red cabbage and coriander. Stir fry for about 4 Minutes and then add the fish sauce.

4

Remove the jasmine rice from the heat and remove the lid to allow any further steam to escape and partially help dry it out.

5

Using a wooden spoon or spatula add the rice to the wok and stir though to combine. The wooden spoon will not break up the grains of rice and make the entire dish sticky and messy.

6

Pile a couple of large spoonfuls on a plate and scatter with a little extra coriander and a few slithers of red chilli.

Ingredients

 2 cups jasmine rice
 2 tbsp sesame oil
 500 g minced turkey
 1 tbsp chilliesfinely chopped
 2 tbsp red thai curry paste
 1 carrotpeeled and finely chopped
 4 runner beansfinely chopped
 1 cup red cabbagefinely chopped
 2 tbsp fish sauce
 1 cup corianderleaves torn
 1 red chillifinely sliced

Directions

1

Place the jasmine rice into a pan with twice the amount of cold water, place a lid on the pan and bring to the boil. turn to simmer for 7 Minutes.

2

Heat your wok to a very high heat and then add the sesame oil and fry the minced turkey until cooked through.

3

Next add to the pan the pipers potion, red thai curry paste, carrot, red cabbage and coriander. Stir fry for about 4 Minutes and then add the fish sauce.

4

Remove the jasmine rice from the heat and remove the lid to allow any further steam to escape and partially help dry it out.

5

Using a wooden spoon or spatula add the rice to the wok and stir though to combine. The wooden spoon will not break up the grains of rice and make the entire dish sticky and messy.

6

Pile a couple of large spoonfuls on a plate and scatter with a little extra coriander and a few slithers of red chilli.

Thai Style Chilli Stir Fry