Heat oil in a wok or deep-sided frying pan on a medium heat. Add the shallots or brown onion, garlic and ginger and cook for 2-3 minutes. Add the spice and cook for another minute or so, being careful not to burn it.
Add the fish sauce, sugar, coconut milk, stock, lemongrass and lime leaves (optional) and stir well until all the ingredients are well combined.
Carefully add the chicken, reduce the heat and simmer for 10–12 minutes. Add the broccolini and simmer for another 2 minutes.
Add the snow peas and red pepper, mix everything together and turn the heat off. Check the seasoning and add a splash more fish sauce if needed and a good squeeze of lime. Cover with a lid and let it rest for a couple of minutes. You want the snow peas and pepper to still be crunchy.
Serve immediately with rice, chopped coriander and more lime if needed.
2 Comments
Surprisingly easy recipe if you are familiar with Asian cooking. Delightful gentle flavour. We cut the chicken into smaller portions, so reduced cooking time. Easy to sub chicken for tofu for vegetarians. Thank you!
So quick and easy and delicious.