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Strips
of chicken and a selection of tasty vegetables stir-fried
with Thai seasonings and accented with crunchy crushed peanuts.
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| 1
cup Jasmine rice
|
| 3
tablespoons fish sauce |
| 2
tablespoons lemon juice |
| 1
teaspoon brown sugar |
| 2
teaspoons sesame
oil |
| 2½
tablespoons peanut or canola oil |
| 12
oz (360g) skinless chicken breast fillets—cut into
thin strips |
| 1
green pepper (capsicum—julienned |
| 2
cloves garlic—finely
chopped |
| 2
teaspoons red curry
paste |
| 2
tomatoes—diced |
| ½
cup peas |
| 2
scallions (spring onions)—thinly sliced on the diagonal
(reserve a little for garnish) |
| a
small handful of cilantro (coriander) leaves (reserve
a little for garnish) |
| 2
tablespoons crushed roasted peanuts |
COOK
the rice. MIX together the fish sauce, lemon juice, sugar
and sesame oil in a small bowl. HEAT a wok or large frying
pan over a high heat then add 1 tablespoon of the oil. STIR-FRY
the chicken for 3 minutes then remove from the wok and set
aside on a plate. ADD the remaining oil to the hot wok and
stir-fry the green pepper for 3 minutes. ADD the garlic and
red curry paste and stir-fry for 30 seconds until the curry
paste has dissolved. ADD the tomatoes and peas and stir-fry
1 minute. ADD the sauce mixture, scallion and chicken and
heat through. STIR through the cilantro and peanuts and serve
over rice garnished with the reserved scallion and cilantro.
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