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Stir Fried Thai Basil Chicken
This is delicious and easy to make-chicken with garlic, chilli and basil cooked in a coconut milk based sauce. Make it as spicy as you like or keep it mild.
Ingredients
Serves: 6
- 2 cups uncooked jasmine rice
- 4 cups (1 litre) water
- 3/4 cup (200ml) coconut milk
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 1 1/2 tablespoons fish sauce
- 3/4 teaspoon dried crushed red chilli, or 1/2 chopped fresh chilli (or to taste)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, crushed
- 1 kg skinless, boneless chicken breast halves, cut into 1cm strips
- 3 shiitake mushrooms, sliced
- 5 spring onions, chopped
- 1 1/2 cups chopped fresh basil leaves
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Bring rice and water to a boil in a saucepan Cover, reduce heat to low, and simmer 20 minutes.
- In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and choice of chilli.
- In a wok or fypan, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3rd. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.
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Reviews and Ratings
Global Ratings:
(428)
Reviews in English (303)
This is a confused dish, bears no resemblance to any hot basil stir fry recipe that I've made before or eaten at good Thai restaurants. No chilli heat. Coconut milk, mushrooms or rice wine vinegar have no place in this recipe and result in a thick gravy! More Chinese then Thai. A good basil stir fry has vigor and can be a challenge to eat, sweet, salty and with a hot thin slightly oily base rich in chilli oil and the aroma of sacred basil and topping of bean shoots. This is gruel. - 03 Apr 2016
. Very nice, quite easy, able to use the abundance of basil from the garden - 19 Feb 2013
Easy and very tasty, I only added more garlic and less chicken. Worth giving it a try - 18 Dec 2011