Get ready to tantalize your taste buds with a mouthwatering Thai-inspired dish that will transport you straight to the vibrant street markets of Southeast Asia! This Chilli Chicken with Basil and Coconut Cream is not just a meal – it's a culinary adventure that combines spicy, creamy, and aromatic flavors in one incredible recipe. Whether you're a seasoned home cook or a curious food lover, this dish promises to become your new obsession, delivering restaurant-quality taste right in your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound chicken breast, diced
- 1 cup coconut cream
- 1/2 cup basil leaves
- 2 tablespoons chili paste
- 2 tablespoons fish sauce
- 1 tablespoon vegetable oil
Instructions
- Begin by gathering all your ingredients: 1 pound of diced chicken breast, 1 cup of coconut cream, 1/2 cup of fresh basil leaves, 2 tablespoons of chili paste, 2 tablespoons of fish sauce, and 1 tablespoon of vegetable oil.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Allow the oil to become hot but not smoking.
- Add the diced chicken breast to the skillet. Stir-fry the chicken for about 5-7 minutes, or until it is cooked through and no longer pink in the center. Make sure to stir frequently to ensure even cooking.
- Once the chicken is cooked, add the chili paste to the skillet. Stir well to coat the chicken evenly with the chili paste, allowing it to cook for an additional 2 minutes. This will enhance the flavor and give the chicken a nice kick.
- Next, pour in the coconut cream and fish sauce. Stir to combine all the ingredients thoroughly. The coconut cream will create a rich and creamy sauce that complements the spice of the chili paste.
- Bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- As the sauce simmers, add the fresh basil leaves to the skillet. Stir gently to incorporate the basil into the dish, allowing it to wilt and release its aromatic flavor.
- Once the basil is wilted and the sauce has thickened to your liking, remove the skillet from heat.
- Serve the Chilli Chicken with Basil and Coconut Cream hot, ideally over steamed jasmine rice or alongside rice noodles to soak up the delicious sauce.
- Garnish with additional basil leaves if desired, and enjoy your flavorful Thai dish!
Tips
- Choose the Right Chicken: Use fresh, high-quality chicken breast and dice it into uniform pieces to ensure even cooking.
- Manage Your Heat: When stir-frying, keep your pan at medium-high heat to get a nice sear on the chicken without burning it.
- Fresh is Best: Use fresh basil leaves if possible – they'll provide a more vibrant and aromatic flavor compared to dried herbs.
- Adjust Spice Level: Customize the heat by varying the amount of chili paste. Start with less and add more if you want extra kick.
- Don't Overcook: Watch your chicken carefully to prevent it from becoming tough. It should be just cooked through and still tender.
- Let the Flavors Meld: Allow the dish to simmer gently, which helps the coconut cream and spices fully incorporate into the chicken.
- Serving Suggestion: Serve over jasmine rice or rice noodles to soak up the delicious sauce, and garnish with extra fresh basil leaves for a pop of color and flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 5g
Protein: 35g
Fat: 25g
Saturated Fat: 20g
Cholesterol: 95mg
