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    You are in: Home / Recipes / Thai Chicken With Basil and Coconut Milk Recipe
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    Thai Chicken With Basil and Coconut Milk

    Thai Chicken With Basil and Coconut Milk. Photo by mtbikeTX

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Deantini's Note:

    This recipe is from Australian Women's Weekly - Easy Thai Style Cookery and is one of our favorite home cooked thai meals. It is easy and quick to put together and tastes wonderful

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    Units: US | Metric


    1. 1
      heat oil in wok or deep pan.
    2. 2
      cook onions and chilies until soft.
    3. 3
      add chicken and stir fry until tender. Add basil, fish sauce, cilantro and sugar. Cook for 1 minute.
    4. 4
      add coconut milk and heat through.
    5. 5
      serve with white sticky rice.

    Ratings & Reviews:

    • on January 18, 2010


      Oh. My. Goodness. This is so wonderful! Made for a wonderful Friday night dinner with DH! I used siracha (sp) hot chili sauce, not sure how much (just to taste) and used dried basil and fresh cilantro and used light coconut milk! I will say if you use the dried herbs, after you add the milk, make sure to simmer it for about ten minutes to let the flavor develop because it changes a lot! At first the coconut was very overwhelming and after simmering everything just blended perfectly and the flavors really shimmered in and out in a perfect blend! Served with sticky rice and can't wait to make again! :) Made for PRMR Tag January 2010!

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    • on September 28, 2009


      This was fantastic, much to my delight, because I was a little bit unsure. I used chicken breast sliced for stir-fry, I ended up getting some wonderful Thai basil from a local Thai market, and I had chilies from a plant my son just gave me that he bought at a Thai restaurant. I did miscalculate on the chilies, and ended up with about only 1 heaping tablespoon finely chopped but it was more than spicy - it did clear my sinuses! I had never used fish sauce before (and hated the smell of it), but it worked in just fine. There was indeed a lot of sauce, so make a lot of rice (I used basmati). I can't say enough how delicious this was, and I will be making this again. Even though I have had Thai Basil Chicken in restaurants many times before, the coconut milk really added a unique aspect that I will want again. Thanks for posting this. Made for 1-2-3 Hit Wonders Tag Game.

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    • on October 16, 2012


      Very good and very Thai.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Thai Chicken With Basil and Coconut Milk

    Serving Size: 1 (262 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 539.2
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 16.5 g
    Cholesterol 72.6 mg
    Sodium 875.8 mg
    Total Carbohydrate 58.0 g
    Dietary Fiber 0.8 g
    Sugars 54.6 g
    Protein 26.3 g

    The following items or measurements are not included:

    cilantro roots

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