600 grams of boneless chicken breast, thinly sliced
Chilli flakes (optional)
1/4 cup of fresh lemongrass, thinly sliced
1/4 cup of coconut milk
1 tablespoon of palm or granulated sugar
2 1/2 tablespoons of fish sauce
1 pinch ground white pepper
25 fresh thai basil leaves
1 tablespoon of kaffir lime leaves (or lime zest)
1 teaspoon of lime juice
Instructions
Preheat wok or saute pan over medium high heat, add
oil. Add shallots and garlic, stir to prevent
burning. Add chicken, stir. Add chillis and
lemongrass, stir.
Just before chicken is cooked through, stir in
coconut milk, sugar, fish sauce, and white pepper.
Adjust seasonings.
Toss in thai basil, lime leaves, lime juice. Serve
immediately.
Serving
Suggestions
Stir fry vegetables and steamed jasmine rice.
Originally Submitted
5/16/2011
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