Try out The Coconut Kitchens’ Sweet & Sour Stirfry recipe.
With over 15 years experience in Thai cuisine from owning Thai and Asian restaurants and travelling and cooking all over Thailand The Coconut Kitchen wanted to bring back that True Thai taste to our shores without the food miles and are proud that all our products are made in Wales. Our recipes have been tried, tested and proven to be the most authentic on the market and are also backed up by numerous Great Taste Awards over the years.
Serves: 2
You’ll need:
- 1 chicken breast or 250g of pork loin cut into strips
- 2 dessert spoons of vegetable oil
- 2 cloves of garlic, chopped
- Half a medium onion cut into squares
- 50g of tinned pineapple chunks or fresh pineapple if you can
- ¹⁄³ of a cucumber, seeds removed and cut into chunky strips
- 1 large tomato, cut into wedges
- ½ red pepper cut into small squares
- 2 spring onions cut into 1 inch long slice
- 100ml of The Coconut Kitchen Sweet Chilli & Garlic Sauce
- 50ml The Coconut Kitchen Pakchong Hot Chili Sauce (add more if you want it hotter!)
- 50ml light soy or oyster sauce
- A pinch of ground black pepper
What next?
- Marinade the chicken or pork with 2 dessert spoons of oyster sauce, black pepper and 50ml of pineapple juice. Keep in the fridge for 10 mins.
- Fry the garlic in oil over medium heat. When garlic starts to turn light brown, add chicken or pork and fry well together for about 3 mins, or until half cooked.
- Add the tomato and onion, fry on a high heat for 1-2 mins, then add The Coconut Kitchen Sweet Chilli and Garlic Sauce, Pak Chong Hot Chili Sauce and the rest of oyster sauce and stir. Add the rest of vegetables and cook for 2 mins. Add spring onion, but keep some for garnish and its ready to serve with steamed jasmine rice or egg
noodles.
For more recipes from their recipe book visit: thecoconutkitchen.co.uk
