Ingredients:
- Chicken breast (cut into thin slices)
- Snap peas
- Lemon grass (cut it into smaller pieces)
- Roasted red peppers
- Thai red chili (or any red chili)
- Cilantro
- Ginger
- Garlic
- Tomato purée
- Fish sauce
- Soya sauce
- Coconut milk
- Green onions / spring onions (optional)
- Olive oil
- Sesame oil
Directions:
- In a blender, add lemon grass, roasted red peppers, Thai red chili, 3/4 of the cilantro, ginger, garlic and the tomato purée. Blend it to a fine paste.
- Add some olive oil, fish sauce and soya sauce and blend it for another 5-10 seconds.
- In a pan add some olive oil and throw in the paste. Cook it for a minute or two.
- Add the chicken slices and the snap peas and mix it all well. Cook it for a couple of minutes and then add the coconut milk.
- Cook on medium heat for 15-20 minutes and then add the green onions and a teaspoon of sesame oil.
The Ghee Spot 