Thai stir-fry with chicken and Castello® Fetta Cubes

15min 4 servings
  • 1 x 430 g pack of Castello┬« Fetta Cubes in Brine, drained
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 30 g fresh ginger, grated
  • 50 ml sunflower oil
  • 400 ml coconut milk
  • 1 heaped tsp turmeric
  • 125 g baby corn
  • 150 g green beans
  • 25 g coriander leaves, chopped
  • 50 g cashews plus extra to serve
  • 250 g chicken fillet
  • 375 g egg noodles
  • 50 ml water
  • 1 lemon
  • salt

Tip:

The Castello┬« Fetta explodes with flavour as it soaks up the coconut milk, turmeric and ginger and combines it with its own tangy and salty taste.

Serving:

Add the crumbled cashews after serving to keep them crunchy.

Thai stir-fry with chicken and Castello® Fetta Cubes

Preparation

Pre-heat the wok on a high temperature before adding the oil. When the oil starts smoking, add the chicken fillets and stir-fry until golden brown.

Remove the chicken from the wok, add the onion and stir-fry until lightly browned. Add the ginger and garlic and stir-fry for another minute. Add the turmeric, coconut milk, the finely ground cashews and water. Bring to a simmer and add the green beans, baby corn and chicken and continue simmering for 3-5 minutes. Season to taste with lemon juice and salt.

Prepare the egg noodles according to the instructions on pack and add them to the wok along with the Castello® Fetta Cubes, red bell peppers and chili.

Garnish with coriander and some extra cashews.