Chilli Chicken With Basil Coconut Cream |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here is a quick and easy Thai dish that is very good without to much preparation time. I usually make this as one of the dishes I make when I do a Thai night, of course with the ingredients cut way back, as I make this with two or three other dishes to accompany it. I think I have gotten close to what would be the right amount for 4 people as one main dish. Ingredients:
2 tablespoons peanut oil |
4 (800 -900 g) chicken breasts, sliced thickly |
1 onion, finely chopped |
2 garlic cloves, crushed |
3 thai red chili peppers, finely chopped (i add about half the seeds to chicken mixture my family does not like spicy food although i do, this) |
1 1/2 tablespoons fish sauce (sounds like a lot i know, i usually use only 1-2teaspoons in most recipes but trust me this works he) |
1/2 teaspoon chili powder |
1 1/2 teaspoons sugar |
300 ml coconut cream (i use kara brand i really like this one as it is way more creamier than other brands.) |
100 ml coconut milk (this is only extra if serving over jasmine rice. i don't think there will be enough liquid with just) |
1 cup fresh basil, finely shredded |
1 tablespoon fresh coriander, finely chopped |
Directions:
1. Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
2. Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
3. Add basil and coriander toss until hot, serve immediately.
4. To serve: Serve over jasmine rice garnish with coriander leaf.
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