A healthy stir-fry with a kick of ginger!


  • 150 g chicken breast
  • 1 carrot (approx. 100g)
  • 1 courgette (approx. 100g)
  • 100 g york cabbage
  • 0.5 yellow pepper (approx. 100g)
  • 1 stick celery (approx. 50g)
  • 0.5 onion (approx. 50g)
  • 1 tsp olive oil
  • 1/8 tsp red curry paste
  • 1.5cm of ginger grated
  • 1 tblsp soy sauce
  • 2 cloves garlic (squeezed)
  • 0.25 vegetable stock cube melted in 100ml of boiling water
  • 50 ml coconut milk
  • 0.25 tsp turmeric
  • coriander


  • Peel carrots and onion. Cut carrots and courgettes in strips, and onion and
  • celery into slices. Remove pips from pepper and cut into strips.
  • Cut chicken into small strips.
  • Add 5ml of oil in the wok. When oil is hot add vegetables (carrots first)
  • stirring frequently.
  • Add spices (curry paste, soy sauce, ginger, garlic) and then add chicken.
  • Pour vegetable stock in when the ingredients start sticking to the wok.
  • Add coconut milk and turmeric and let simmer with the lid on for 5min.
  • stirring occasionally.
  • Remove the lid when vegetables and chicken are cooked allowing excess
  • moisture to cook off.
  • Serve with fresh coriander sprinkled over the top.

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