Coconut basil chili chicken
Monday, 08 September, 2003
This is probably the favourite meal of the Beilharz household (us, not in-laws).
Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes (unless you have to wait for the rice)
- oil
- 500g chicken cubed
- 1 bunch of fresh basil, chopped
- 1 medium onion chopped into wedges
- 2-3 teaspoons of that chili you can buy in jars (put more in if you love chili!)
- 400 mL can of coconut cream
- 1 Tbsp sugar
- 1 Tbsp fish sauce
Fry onions in oil and chili until opaque (I hate crunchy onions!)
Add chicken and fry until cooked.
Add basil and fry for 2-3 minutes.
Add coconut cream, sugar and fish sauce.
Heat through and serve on rice. YUMMY!!!
Blinks:
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Hehe Karen, cooked your quiche the other week and thought of you.
Of course it had variations (my cooking always has variations! There’s never the ingredients you want!)
Hugs,
George
Quiche was the first thing I ever learned how to make!
Your chicken dish sounds yummy. Probably similar to some of mine. Use white fish and lemongrass instead of basil for a variation if you like fish. Can garnish with coriander.
Shalom,
Jan
mmm, sounds yum! it sounds a lot like a recipe i got from my friend Laura from sydney. It leaves out the basil, but adds coriander:
2 chicken breasts
1tsp chilli
2 tsp ginger
2 tsp coriander pwdr
1 tin coconut milk
2 tbl sp fish sauce
1 onion
3 spring onion
brocoli
carrot
zuchini
you cook it more or less the same way as your basil chicken.
Ooh, I’ll have to try that sometime! Thanks Bronwyn!
u just need a picture
to add to that recipe.
Karen! I’m serious about the recipe book! You should do it
I made a mango pudding yesterday and it turned out beautifully today 
Made another one today to take to church tomorrow 
Hope I can make it for you one day!
I think I might be breaking copyright; most of my recipes come about because I modify something in an already-existing cookbook.