Coconut and Basil Chicken |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From the Oct/Nov 2007 Issue of Donna Hay Magazine. Ingredients:
2 chicken breasts |
150 g snow peas |
1 stalk lemongrass, chopped |
1 cup thai basil |
1 long green chili, seeded and sliced thinly |
2 kaffir lime leaves |
400 g coconut cream |
15 g ginger, sliced |
2 garlic cloves |
1 tablespoon fish sauce |
1/3 cup fish stock |
coconut oil, melted |
sea salt |
black pepper |
Directions:
1. Rub chicken with salt and pepper and pan fry with coconut oil until cooked through. Remove from pan, shred and keep warm.
2. Add more oil, garlic, ginger and lemongrass to pan and cook for a couple of minutes, add fish sauce and then stir in stock and coconut cream and cook until starts to thicken (around 5 mins). Add snow peas and cook until just cooked.
3. Divide chicken between bowls and spoon over coconut sauce and sprinkle basil leaves, lime leaves and chilli.
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