Recipe

Chicken and okra

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Chicken and okra
  • 2 tablespoon peanut oil
  • 1 kilogram chicken breast fillets, diced into 2cm pieces
  • 350 gram okra, halved lengthways
  • 1 medium brown onion (150g), sliced thinly
  • 2 clove garlic, crushed
  • 2 centimetre piece fresh ginger (10g), grated
  • 1/4 cup (75g) red curry paste
  • 1/4 cup (60ml) chicken stock
  • 2 tablespoon lime juice
  • 3/4 cup loosely packed thai basil leaves

Method

Chicken and okra
  • 1
    Heat 1 tablespoon of the oil in wok; stir-fry chicken, in batches, until cooked.
  • 2
    Heat half the remaining oil in wok; stir-fry okra until browned and tender. Remove from heat; cover to keep warm.
  • 3
    Heat remaining oil in wok; stir-fry onion, garlic and ginger until onion softens. Add curry paste; stir-fry about 1 minute or until fragrant.
  • 4
    Return chicken to wok with stock and juice; stir-fry 2 minutes. Remove from heat; stir in basil. Serve okra with chicken.

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