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Chilli Chicken With Basil Coconut Cream

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“Here is a quick and easy Thai dish that is very good without to much preparation time. I usually make this as one of the dishes I make when I do a Thai night, of course with the ingredients cut way back, as I make this with two or three other dishes to accompany it. I think I have gotten close to what would be the right amount for 4 people as one main dish.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons peanut oil
  • 4 (800 -900 g) chicken breasts, sliced thickly
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 Thai red chili peppers, finely chopped (I add about half the seeds to chicken mixture my family does not like spicy food although I do, This)
  • 1 12 tablespoons fish sauce (sounds like a lot I know, I usually use only 1-2Teaspoons in most recipes but trust me this works he)
  • 12 teaspoon chili powder
  • 1 12 teaspoons sugar
  • 300 ml coconut cream (I use kara brand I really like this one as it is way more creamier than other brands.)
  • 100 ml coconut milk (this is only extra if serving over jasmine rice. I don't think there will be enough liquid with just)
  • 1 cup fresh basil, finely shredded
  • 1 tablespoon fresh coriander, finely chopped

Directions

  1. Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
  2. Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
  3. Add basil and coriander toss until hot, serve immediately.
  4. To serve: Serve over jasmine rice garnish with coriander leaf.

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