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Coconut and Thai Basil Stir Fry

This coconut and Thai basil stir fry is a reminder of just how versatile the humble coconut can be! As long you don’t chop the coconut too small the flesh will remain moist and crunchy adding an amazing freshness and texture to any stir fry.

  1. 2 tsp Coconut oil
  2. 1 lemongrass stalk, hard outer layers removed, white section very finely chopped
  3. 1 green chilli, finely chopped
  4. 1 inch ginger, skin scraped off, finely chopped
  5. 1 clove garlic, peeled and finely chopped
  6. 6 spring onions, shredded
  7. 1 large red pepper, cored and cut into chunks
  8. 100g sugar snap peas, topped and tailed
  9. 1 tsp nigella seeds
  10. 90g fresh coconut (chunks are fine), roughly chopped or blitzed in the food processor
  11. 40 Thai basil leaves
  12. Salt for seasoning

Serves 2.

Note that Thai basil has a much more delicate flavour than its more mainstream counterpart. If using standard basil, half the amount and chop the leaves rather than leaving whole.

  • Heat the coconut oil in a wok or large frying pan on a medium-high. Add the lemongrass, chilli, ginger and spring onion and cook for 1 minute stirring to prevent burning.
  • Throw in the peppers and sugar snap peas and cook for 2 minutes. Stir in the nigella seeds and coconut pieces and cook for a further 2 minutes.
  • Take off the heat and stir through the Thai basil leaves. Season with a little salt.
  • Serve with rice noodles.

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