International Recipes
Chile Chicken with Basil and Coconut Cream
This is one of my favorites! Easy and great for dinner parties. Always a hit!
Yield: 4 servings
Ingredients
- 2 pounds chicken breast fillets
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tablespoons finely chopped small fresh red chiles
- 1 cup shredded fresh basil
- 2 tablespoons fish sauce
- 1 teaspoon chopped fresh coriander
- 1 1/2 teaspoons granulated sugar
- 1 cup coconut cream
Instructions
- Remove excess fat from chicken, cut chicken into 1cm (half inch) strips.
- Heat oil in wok, add onions and chiles, stir fry until onion is soft.
- Add chicken, stir fry until chicken is tender. Add basil, sauce, coriander and sugar, stir fry for 1 minute.
- Add coconut cream, stir mixture until heated through.
Notes
Best made before serving. Freeze: Not suitable.
I serve this dish with fluffy Basmati rice and a light lettuce salad.
Attribution
From the kitchen of Martin James, Copenhagen, Denmark.