WELCOME TO MY KITCHEN










WELCOME TO MY KITCHEN!!
I hope you enjoy the food!!!

Tuesday, October 4, 2011

Chilli Coconut Chicken with Basil and Coconut Cream

Well life as we know it is now back to normal.

"The Darlings" have returned from their adventure in Japan with many stories to tell.  The one who was scared to go because he was afraid there would be nothing there that he would like to eat tells how the food there was really good!!!!  He even tried something that he thought looked disgusting - but it wasn't!!!  My how an adventure on your own can change your perspective!  Let's hope it continues.

Life here went on pretty much as usual (albiet a lot quieter!)  Spent the first few days they were away pulling their room to pieces and starting the arduous task of painting and giving the rooms a fresh look.  I wanted them to be "magazine perfect" when they returned - but that was not to be - am still waiting on several pieces of furniture in order to fully assemble - but they look a lot better than when they left.

After a hard day of slogging away in their rooms it was time to think about dinner.  I had not had a chance to go to the shops - what with one thing and another, so it was a matter of scrounging through the fridge to see what I could assemble!

We had some chicken, basil, coconut cream and some chillies....  I remembered a recipe I made many, many years ago, and went from there.....



Chilli Coconut Chicken with Basil and Coconut Cream
Adapted from Australian Women's Weekly Easy Thai Style Cookbook

Serves 4

1kg chicken breasts, sliced into 1cm strips
2 tbs sesame oil
1 onion, finely chopped
1-2 red chillies, seeds removed, finely chopped
1 cup shredded fresh basil
2 tbs fish sauce
1 tsp chopped fresh coriander root
1 1/2 tsp sugar
1 cup coconut cream
1 tbs ketchap manis

Heat the oil in a wok over medium high heat.  Add the onion and chillies. stir fry until the onion is soft.

Add the chicken and stir fry until the chicken is cooked through and tender.  Add the basil, fish sauce, coriander root and sugar.  Stir fry for 1 minute.

Add the coconut cream and ketchap manis, stir mixture until heated through.

Serve with steamed jasmine rice.



What a lovely, quick and easy dinner this was - great flavours too.  I know the ketchap manis is not usually in the recipe - but I just love the flavour that it adds.

Sorry, too tired for any fancy photos - it was just a matter of let's just eat!!!!

3 comments:

  1. The little darlings will have a whole new set of taste buds now!

    This looksreally tasty, I am getting hungry already!

    ReplyDelete
  2. The little darlings will have a whole new set of taste buds now!

    This looksreally tasty, I am getting hungry already!

    ReplyDelete
  3. Thanks so much. I had the AWW Thai Cookbook & this was a quick, easy & flavoursome fave!

    ReplyDelete

There was an error in this gadget