Creamy Thai Chicken

Every now and then, I "cheat", and buy sauces to make stir fries and stuff, but I normally mess with the recipe on the back, just for something to do. So, here's what I did:

Ingredients:

1 Masterfoods Creamy Thai Chicken Recipe Base
1 can of Coconut Milk
500g of Chicken
1 red onion
1 red capsicum
2 sticks of celery
1 of 2 large handful of snow peas
enough rice
a bit of garlic, ginger and coriander.
a small lemon

What to do:

Get some rice on the go.

Get a large enough bowl (that will fit your chicken in after you cut it up), and squeeze the juice of the lemon into it. then add some coriander, ginger and garlic to the lemon juice, and mix it all in together.

I saw these in the supermarket, and thought it was decent ^^ I didn't add any chili, since a family member gets heartburn from it.

Once that's all mixed up, cut up the chicken into strips, and then put it in the bowl, and mix the marinade all though, so that it's covering everything. Put a lid on it, and put it in the fridge. If you want a stronger flavor in the chicken, maybe do this 12 hours before you wanna cook.

Slice up the celery sticks, red capsicum and red onion. If you want a bit of seasoning, just put a bit of salt and pepper in, and mix it around.

Wash the snow peas.

Get a wok super hot, and put in a bit of olive oil, and when that's hot enough, put the chicken in, and fry it until it's cooked, or until it's golden brown (your choice ^^).

When the chicken is done, add in the vegetables, and stir fry for a couple of minutes. If you don't like your vegetables as crunchy as I do, then stir fry for a bit longer.

Then, add in the snow peas and stir fry for a couple of minutes.

Add the Creamy Thai Curry recipe base, and also about 180 - 200mL of Coconut cream, mix, and them simmer for 8-10 minutes.

I randomly found some frozen peas in the freezer (obviously), and added them in.

After you think the sauce it thick enough, put some rice on a plate, and also the stir fry you just made.

Other serving ideas could be, instead of with rice, drop in some Hokkien noodles about 3 mins before it's finished. Or even, keep simmering until the sauce is really thick, and then serve in some greek yiros wraps (I plan on doing that with the left overs ^^)