Recipe Inspiration

Ingredients...

25ml Cooking oil

250g Peeled and finely sliced banana shallot

10g Peeled and crushed garlic cloves

50g Peeled and finely shredded ginger root

Finely sliced red chilli with no seeds

500g Sliced red pepper

500g Washed small button mushrooms

500ml Essential Cuisine Signature Reduced Chicken Stock

500ml Water

500ml Coconut milk

200ml Double cream

50g Essential Cuisine Street Food Chef Fragrant Thai Style Seasoning   

30ml Gluten Free Thai fish sauce

5x Kaffir lime leaves

5x Lightly crushed lemon grass sticks (will be removed)

10 Small skinless chicken breasts, cut into long strips

10ml Fresh lime juice

Good Twist of freshly ground pepper

Sea Salt Season to your taste

5g Chopped coriander

Method...

1. Heat the oil in a suitably sized saucepan, gently fry the shallots and garlic until soft but with not too much colour.

2. Stir in the ginger, chilli, red peppers and mushrooms and continue to cook.

3. Add the Essential Cuisine Signature Reduced Chicken Stock, water, coconut milk and cream, bring to the boil.

4. Stir in the Street Food Chef Fragrant Thai Style Seasoning, fish sauce, lime leaves and lemon grass.

5. Simmer for 5 minutes then add the chicken strips, stirring well to separate the flesh.

6. Cook for 10-15 minutes or until the chicken is fully cooked through.

7. Remove the lime leaves and lemon grass stalks, add the lime juice, add hot water to adjust the consistency if required.

8. Season to your taste with sea salt and freshly ground pepper. Serve with coriander sprinkled on top.