Thai Basil & Chilli Stir Fry Recipe - Marions Kitchen

Marion’s Kitchen Chilli Stir Fry Recipe

Thai Basil Chilli Stir Fry

ABOUT

MK Thai Basil & Chilli Stir-fry with Chicken
This is one tasty stir-fry… jam packed with sweet Thai basil leaves and just enough chilli to make things exciting but not too fiery.

Thai Basil Chilli Stir Fry

RECIPE GUIDE

IN THIS PACK

- jasmine rice
- Thai basil & chilli paste
- stir-fry sauce mix

SIMPLY ADD

- 400g thinly sliced chicken, beef, pork or whole peeled prawns
- 1 Tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, chopped
- 2 cups chopped vegetables (e.g. broccoli, baby corn, snow peas and capsicum)

STEP 1
Put my JASMINE RICE in a saucepan with 2 cups of cold water. Bring to the boil, then reduce heat to low, put the lid on and cook gently for about 12 -14 mins, giving it a stir after about 5 mins. Remove from heat and stand, covered for 5 mins. Fluff up with a fork before serving.

STEP 2
Combine meat/prawns and my THAI BASIL & CHILLI PASTE in a large bowl.

STEP 3
Heat oil in a wok. Fry onion and garlic for 1 min. Add vegetables and my STIR-FRY SAUCE MIX. Stir fry for another minute. Then add meat/prawns along with my Thai basil & chilli paste and stir fry until cooked through. Serve with jasmine rice.

Thai Basil Chilli Stir Fry

INGREDIENTS

BASIL/CHILLI PASTE: sweet basil leaves (32%), red chilli (20%), soya bean oil, garlic, water, salt, sugar.

STIR-FRY SAUCE MIX: water, sugar, soy sauce (soya beans, salt, wheat), fish sauce (anchovy extract, salt, sugar), salt, oyster, stabiliser (415), red chilli, colour (150c), garlic.

JASMINE RICE: jasmine rice.