Thai stir-fry with chicken and Castello® Greek Style Cubes
Total 15 min
Ingredients
4 servings
1 onion, finely chopped
3 garlic cloves, minced
30 g fresh ginger, grated
50 ml sunflower oil
400 ml coconut milk
tsp ground turmeric
125 g baby corn
150 g green beans
25 g fresh coriander, chopped
50 g cashews, plus extra to serve
250 g chicken fillet
eggs noodles
50 ml water
1 lemon
salt
Preparation
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® Greek Style Cubes, red bell peppers and chili.
Garnish with coriander and some extra cashews.
Tips & Tricks
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. Add the crumbled cashews after serving to keep them crunchy.
you might also like
-
Creamy Spaghetti with Edible Cheese Bowl Creamy Spaghetti with Edible Cheese Bowl -
Hawaiian Pizza with Creamy Havarti Cheese Hawaiian Pizza with Creamy Havarti Cheese -
Tagliatelle Pasta with Castello® Creamy Blue Cheese & Mushroom Sauce Tagliatelle Pasta with Castello® Creamy Blue Cheese & Mushroom Sauce -
40 minBeetroot and Blue Cheese Salad Beetroot and Blue Cheese Salad
Ideas and Inspiration
products used
-
Castello® Traditional Greek Style Cheese Cubes in Brine Castello® Traditional Greek Style Cheese Cubes in Brine
