This delicious Thai inspired dish comes from my family and reminds me of growing up. It's a clever little chameleon of sorts and could be described as part soup, part curry, part stirfry... And super tasty. It's a light fresh take on all of those things and is completely moreish.
My dad used to make this when we were growing up and we all absolutely loved it. The biggest difference today, is that I don't whip it up on the burner on the BBQ like he used to. I'm a little more predictable!
The best thing about this meal is that it doesn't require too many ingredients. If you're able to find Thai basil, like I did today, that's perfect, otherwise substitute it with common basil. It still tastes wonderful. Kaffir lime leaves aren't essential, but do add a great flavour if you can get them.
Once you've eaten this you'll know why I loved it so much growing up and why I still love it today. Get cooking!
6 chicken thigh fillets (no skin), cut into small pieces
1 red chilli, deseeded and finely diced
3-4 kaffir lime leaves
400ml light coconut milk
2 tablespoons fish sauce
1 tablespoon caster sugar
1/2 cup Thai basil
1 lime, juiced
Boiled/steamed rice to serve
1. Heat a wok on high heat. When hot add peanut oil (enough to cover the base). When the oil is hot, add the chicken and stir fry till cooked. Remove from heat and remove chicken from the wok to a bowl.
2. Return the wok to a medium-high heat. Add a smaller amount of peanut oil. When heated, add chilli and kaffir lime leaves and stir fry till aromatic. Pour in the coconut milk and stir to combine. When bubbling, add the fish sauce and sugar and stir through.
3. Add the chicken to the coconut milk mixture, stir to combine and bring to the boil to ensure the chicken is heated through. Turn heat off. Once the coconut milk is no longer bubbling, add the lime juice and stir.
4. Divide rice between bowls and top with the Chilli Basil Chicken. Spoon over all of the coconut 'soup' and serve.
TIP if you'd like more vegetables in this meal to make it stretch further or to serve at a dinner party, you could add thinly sliced red capsicum OR sliced snowpeas to the Chilli Basil Chicken. Servings this meal with steamed buk choy always works perfectly too.
A light crisp riesling will go perfectly with this dish. Rieslings are always the very best of friends with Asian food. This is definitely no exception!
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