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


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.

Thai stir-fry with chicken and Castello® Fetta Cubes


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.