225g boneless chicken breast diced into 1inch pieces
1 tsp light soy sauce
1 tsp shaoxing rice wine
1 tsp sesame oil
1 tsp cornflour
1 tbsp groundnut oil
1 ½ tbsp finely sliced shallots
1 ½ tbsp coarsely chopped garlic
½ tbsp coarsely chopped ginger
1-2 tbsp Thai green curry paste
½ tbsp fish sauce
1 tsp sugar
200ml coconut milk
Large handful of Thai basil leaves
Combine the chicken with the soy sauce, sesame oil, rice wine and cornflour. Mix well and leave to marinate for 20 minutes.
Heat the wok until very hot and slightly smoking, add the groundnut oil and marinated chicken.
Stir fry for 3 minutes or until lightly browned.
When the chicken is browned, transfer it to a stainless steel colander set inside a bowl leaving behind 1 tbsp of oil in the wok.
While the chicken is draining, reheat the wok, then add the shallots, garlic and ginger and stir fry for 3 minutes.
Add the Thai green curry paste, fish sauce, sugar and coconut milk. Turn the heat down and leave to simmer for 5 minutes.
Return the chicken to the wok and finish with the Thai basil leaves and serve with sticky jasmine rice.
Pour a glass of something cold to accompany one of my favourite recipes.
This year Ken Hom is celebrating his 30th career anniversary, to download a copy of Ken’s commemorative booklet please visit:
www.kenhom.co.uk, www.Facebook/ChefKenHom, or @ChefKenHom