Chilli Chicken With Basil Coconut Cream Recipes

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE

Thai Basil Chicken with Coconut Curry Sauce image

A classic Thai chicken curry with coconut milk and basil. Serve over jasmine rice and garnish with basil leaves.

Provided by Pietro

Categories World Cuisine Recipes Asian Thai

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

2 teaspoons sesame oil
1 medium onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
3 skinless, boneless chicken breasts, cut into 1-inch strips
kosher salt and ground black pepper to taste
1 tablespoon green curry paste
1 (15 ounce) can unsweetened coconut milk
1 cup chicken broth
1 cup snow peas
1 cup chopped shiitake mushrooms
1 red bell pepper, cut into strips
½ cup bamboo shoots
½ teaspoon ground cinnamon
3 tablespoons chopped fresh basil
½ lemon, juiced

Steps:

Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 15.7 g, Cholesterol 50 mg, Fat 29.7 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 21.2 g, Sodium 532.8 mg, Sugar 4.4 g

CHILLI CHICKEN WITH BASIL COCONUT CREAM

Chilli Chicken With Basil Coconut Cream image

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.

Provided by The Flying Chef

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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 1/2 tablespoons fish sauce (sounds like a lot I know, I usually use only 1-2Teaspoons in most recipes but trust me this works he)
1/2 teaspoon chili powder
1 1/2 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

Steps:

Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
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.
Add basil and coriander toss until hot, serve immediately.
To serve: Serve over jasmine rice garnish with coriander leaf.

LIME, CHILLI AND COCONUT CHICKEN

Lime, Chilli and Coconut Chicken image

This is my version of a Thai style dish. I certainly wouldn't call it authentic by any standards, but it's still popular with those who have eaten it! If you don't like or don't have lime, you can substitute lemon and get a very similar taste. Also please feel free to add or remove chile to your liking - my husband doesn't like very hot food, so this is a fairly mild version. If you don't have fresh ginger, you can also use the minced variety that comes in a jar. The serving size is listed as 2-4 as we don't eat a lot of meat, so for the 2 of us this will do 2 meals. However, if you don't serve this with veggies and eat a large amount of meat, it may only do 2 meals.

Provided by Sooty_Cat

Categories One Dish Meal

Time 2h15m

Yield 2 , 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lime, juice and zest of
1/2 lemon, juice of
2 tablespoons sweet chili sauce
1/2 teaspoon soy sauce
1 large garlic clove, finely chopped
1 teaspoon fresh ginger (grated or finely chopped)
1 mild chile, finely chopped (seeds removed)
1 tablespoon sesame oil
2 chicken breasts
0.5 (400 ml) can light coconut cream

Steps:

Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
Seal the container and place it in the fridge for at least an hour.
Remove from the fridge and heat a frying pan on medium-high heat on the stove.
Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.

Nutrition Facts : Calories 322, Fat 20.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 176.1, Carbohydrate 3.5, Fiber 0.2, Sugar 0.7, Protein 30.7

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