Chili Chicken With Basil And Coconut Cream Recipe
Servings: 1
Ingredients
- 1 lb chicken breast fillets
- 2 Tbsp. oil
- 1 med onion, finely minced
- 2 Tbsp. finely minced small fresh red chilies
- 1 c. shredded fresh basil
- 2 Tbsp. fish sauce
- 1 tsp minced fresh coriander (cilantro) root (use stems if you do not have root)
- 1 1/2 tsp sugar
- 1 c. coconut cream (use 1/2 to 3/4 coconut lowfat milk if no coconut cream)
Directions
- Remove excess fat from chicken, cut chicken into 1/2 inch strips.
- Heat oil in wok, add in onion and chilies, stir-fry till onion is soft.
- Add in chicken, stir-fry till chicken is tender. Add in basil, sauce, coriander root and sugar, stir-fry for 1 minute. Add in coconut cream, stir mix till heated through. Place in a large serving bowl, garnish with sprigs of coriander (cilantro) and basil. Serve over warm fresh cooked rice.
- The small red chilies, fresh basil, fish sauce, coriander (cilantro)
- root, and coconut cream should be available in a Thai grocery store or possibly a good Oriental supermarket.
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