Brad's Thai Coconut Stir Fry

simple, tasty and healthy camp cooking
Recipe Type: 
Recipe By: 
Brad Lumb
Cooking Time: 
30 mins
  • Selection of seasonal stir fry vegetables eg: Broccoli, snow peas,
  • carrots, cauliflower, beans, bok choy etc
  • 500g diced chicken breast or thigh (or more depending on quantity needed)
  • 1 packet Hokkien noodles
  • 1 onion cut into Chinese style wedges
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • cooking oil
  • Fresh basil leaves chopped


  • 2/3 cup coconut milk
  • 2 1/2 tablespoons fish sauce
  • 3 1/2 tablespoons fresh lime juice
  • 2 tablespoon Soy sauce
  • 1/3 to 1/2 tsp. dried crushed chili
  • 1 1/2 tablespoons brown sugar
  1. Combine all sauce ingredients into a jug and set aside
  2. Add diced chicken to hot oiled wok and cook through
  3. When cooked remove chicken and set aside
  4. Add onion, ginger and garlic to smoking hot oiled wok and stir fry for a couple of minutes.
  5. Add vegetables and stir fry until soft
  6. Return chicken to the wok, add basil and stir through
  7. Tip sauce mixture into the wok and stir through until hot.
  8. Prepare Hokkien noodles as directed on packet, then toss through in wok

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