I adapted various recipes, especially this one.
1. Put some rice on to cook if you don’t have leftovers rice.
1. Sauté onions (1small), ginger, garlic in a wok. Turn out into a bowl.
2. Stir-fry 2 chicken breasts chopped into small pieces. When almost browned add couple tablespoons of red Thai curry paste and some chopped chillies and stir.
3. When chicken cooked add a tablespoon or so of peanut butter and stir.
1. Put some rice on to cook if you don’t have leftovers rice.
1. Sauté onions (1small), ginger, garlic in a wok. Turn out into a bowl.
2. Stir-fry 2 chicken breasts chopped into small pieces. When almost browned add couple tablespoons of red Thai curry paste and some chopped chillies and stir.
3. When chicken cooked add a tablespoon or so of peanut butter and stir.
Add some soy sauce to loosen and to taste.
Return the sautéed onions etc. and stir.
Add any small-cut veg you wish. I used sweet corn, peas and broccoli, and stir. If getting too sticky add some soy sauce or water.
In a separate little frying pan, Cook a quick 2-egg omelette with soy sauce added and slice into strips. Turn out onto plate.
Use that frying pan to quickly cook any prawns if adding in a splash of soy sauce and a touch of the Thai paste.
Add the cooked rice to the wok mixture and stir to combine.
Sprinkle over the shredded omelette and cooked prawns, any fresh coriander and serve!
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