Tom yum gai w coconut cream

Serves 2

  • 1 large chicken breast fillet sliced into strips then halved
  • 1/2 onion sliced
  • 1/2 red capsicum (bell pepper) sliced
  • 3 mushroom sliced
  • 1 handful fresh coriander
  • 1tsp fresh thai basil
  • 1 lemongrass stalk smashed and sliced finely
  • 1 tom yum paste
  • 1 cup coconut cream
  • 2 kaffiir lime leaves

Method

  1. Slice ingredients as listed
  2. Pan fry chicken in non stick skillet until cooked then remove from pan.
  3. Add remaining ingredients to pan and cook until vegetables are cooked through.
  4. Add chicken back into pan with any juices and stir fry until its hot
  5. Serve hot.