Thai Chicken and Courgette Stir Fry

(serves 2 generously)

It’s now peak courgette (July), and if like me you grow far too many of them, you are always on the lookout for new recipes to use them up.  This is a quick and easy meal.  Adjust the amount of chilli based on your preference (and the type of chilli used).

Ingredients:

2 chicken breast fillets, skinned and chopped

2 stalks of lemon grass (fresh if possible, if not paste is fine, but don’t use dried)

2 cloves garlic

1-3 chillies, deseeded and chopped

2 medium courgettes, cut into thin batons

½ Red pepper sliced

2 tbsp Thai fish sauce (or soy sauce if you don’t have fish sauce)

1 lime

1 tbsp groundnut oil

A handful of lightly crushed peanuts (optional)

Egg noodles to serve

Instructions:

1.   Chop and crush lemon grass and garlic together

2.   Heat oil in wok and add garlic and lemon grass, cook for ½-1 min.

3.   Add chicken and stir fry until meat is sealed.

4.   Add courgette, chill and red pepper and fry for 1 min

5.   Add fish sauce and continue to stir fry for a further 5 mins.

Just before serving add lime, peanuts (if using) and combine with (cooked) egg noodles.