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Chile Chicken with Basil and Coconut Cream recipe

From the kitchen of Martin James – Copenhagen, Denmark

This is one of my favorites! Easy and great for dinner parties. Always a hit!

500g (2 pounds) chicken breast fillets
2 tablespoons oil
1 onion, finely chopped
2 tablespoons finely chopped small fresh red chiles
1 cup shredded fresh basil
2 tablespoons fish sauce
1 teaspoon chopped fresh coriander
1 1/2 teaspoons granulated sugar
1 cup coconut cream

Remove excess fat from chicken, cut chicken into 1cm (half inch) strips.

Heat oil in wok, add onions and chiles, stir fry until onion is soft.

Add chicken, stir fry until chicken is tender. Add basil, sauce, coriander and sugar, stir fry for 1 minute.

Add coconut cream, stir mixture until heated through. Serves 4.

Best made before serving. Freeze: Not suitable.

I serve this dish with fluffy Basmati rice and a light lettuce salad.