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Thai Chicken and Basil

This is one the best and easiest fallback meals to cook for any number of people – easy to multiply and only a few ingredients required. Always a hit yet so simple!

Pictured: Thai Ckicken Basil at the end of cooking process

700g chicken strips - I like to use chicken thighs and ask the butcher to slice for me.
1 brown onion, finely diced
3 chillies, finely sliced – remove seeds if you like the chilli flavour without the heat
400ml coconut cream
2 tbsp fish sauce
1 tsp brown sugar or palm sugar
1 bunch basil, leaves removed – no shredding required
3 tbsp vegetable oil appropriate for high heat – extra light olive oil, peanut oil etc

Heat a wok or fry pan to high heat adding a tbsp of oil each time, and sear the chicken in batches to just brown a little, do not cook through or the meat will become tough – they will finish their cooking in the sauce. The idea is to add some flavour by browning a little.

Remove the chicken to a bowl to add later with their resting juices.

Add another splash of oil and drop the heat to medium, gently fry the onion and chilli til soft.
Add the coconut cream, splash in the fish sauce and sugar and let come to a simmer.

Return the chicken to the dish with the basil on top and simmer a few minutes til the chicken is cooked through.

You can cook the sauce in advance up to returning the chicken then bring it back to simmer and continue til finished.

Serve with steamed jasmine rice and some steamed greens.

Serves 4