Thai Style Chicken Stir Fry with Lemongrass, Sweet Basil and Paprika

Serves 6

  • 300g diced chicken thigh or breast
  • 1 heaped teaspoon paprika
  • 1 head broccoli, cut into small florets
  • 1/2 a small eggplant, cut into small cubes  
  • 2 spring onions  
  • 1 lemongrass stalk
  • 1 clove garlic, finely chopped 
  • 1/2 bunch sweet basil
  • 1/2 bunch Vietnamese Mint
  • 1 lime
  • 2 tablspoons fish sauce
  • 1 long red chili
  • a splash soy sauce
  • A handful of peanuts (optional) 


Coat chicken in paprika and leave cover in the fridge for 30 minutes.  

Simply wash all vegetables well and slice accordingly.

Bash lemongrass a little on the bench to break up the fibres. Finely chop lemongrass, garlic and chilli.

Using a wok, heat a dash of peanut oil over a medium heat. Add half of the chopped chili, lemongrass and garlic. Add marinated chicken and cook through. Remove from pan and set aside.

Add a little more peanut oil, remaining chili, lemongrass and garlic, along with broccoli florets and eggplant. Toss and coat veggies in flavourings for 2 minutes until just tender. Add soy sauce, fish sauce, lime juice and cooked chicken. Give a quick toss and throw in the herbs. Serve piping hot with rice and scatter over some roasted peanuts for crunch!!!

Thai Style Chicken Stir Fry with Lemongrass, Sweet Basil and Paprika

I learnt this super quick, healthy Stir fry on my recent travels to Thailand. Krabi was a particular highlight for soaking up those beautiful sunsets of an early evening.   

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!