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Chile Chicken with Basil and Coconut Cream


This is one of my favorites! Easy and great for dinner parties. Always a hit!



  1. Remove excess fat from chicken, cut chicken into 1cm (half inch) strips.
  2. Heat oil in wok, add onions and chiles, stir fry until onion is soft.
  3. Add chicken, stir fry until chicken is tender. Add basil, sauce, coriander and sugar, stir fry for 1 minute.
  4. Add coconut cream, stir mixture until heated through.

Serves 4.

Best made before serving. Freeze: Not suitable.

I serve this dish with fluffy Basmati rice and a light lettuce salad.

From the kitchen of Martin James – Copenhagen, Denmark.

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