Chilli Chicken With Basil Coconut Cream

READY IN: 45mins


  • 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 12
    tablespoons fish sauce (sounds like a lot I know, I usually use only 1-2Teaspoons in most recipes but trust me this works he)
  • 12
    teaspoon chili powder
  • 1 12
    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


  • 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.