Coconut and basil chicken
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
17
MINUTES
CUISINE
Thai
COURSE
Main
Method
Heat the olive oil in a large pan over a medium heat.
Add the shallots, leeks, and chilli and cook for about 10 minutes. If the pan gets too dry, add a dash of water.
Add the chicken and cook for about 5 minutes, stirring often.
Add the fish sauce, agave syrup, basil and coconut milk to the chicken in the pan. Stir well and cook for 2–3 minutes.
Serve piping hot in warmed serving bowls along with some brown or basmati rice.
Ingredients
2 tbsp olive oil
4 shallots, finely sliced
2 leeks, trimmed and finely sliced
1 red chilli, deseeded and finely chopped (optional if cooking for kids)
2 skinless chicken breast fillets, cubed
1 tbsp fish sauce
1 tsp agave syrup
handful of basil leaves, torn
300ml coconut milk
brown or basmati rice, to serve
Method
Heat the olive oil in a large pan over a medium heat.
Add the shallots, leeks, and chilli and cook for about 10 minutes. If the pan gets too dry, add a dash of water.
Add the chicken and cook for about 5 minutes, stirring often.
Add the fish sauce, agave syrup, basil and coconut milk to the chicken in the pan. Stir well and cook for 2–3 minutes.
Serve piping hot in warmed serving bowls along with some brown or basmati rice.
