Name: Chicken and okra
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 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

Ingredients

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

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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