Coconut and Basil Chicken

"From the Oct/Nov 2007 Issue of Donna Hay Magazine."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
20mins
Ingredients:
14
Serves:
2
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ingredients

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directions

  • Rub chicken with salt and pepper and pan fry with coconut oil until cooked through. Remove from pan, shred and keep warm.
  • Add more oil, garlic, ginger and lemongrass to pan and cook for a couple of minutes, add fish sauce and then stir in stock and coconut cream and cook until starts to thicken (around 5 mins). Add snow peas and cook until just cooked.
  • Divide chicken between bowls and spoon over coconut sauce and sprinkle basil leaves, lime leaves and chilli.

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Reviews

  1. What a lovely recipe Amanda. I enjoyed this dish very much. Loved the use of the snow peas, lemongrass and kaffir leaves, so yummy. We really enjoyed the soft subtle flavors in this delicious chicken dish. I served it over jasmin rice. Thanks for sharing a dish that I will make again. Made for Diabetic Tailgate party.
     
  2. Took a trip to a recommended Asian market this past weekend & managed to pick up the kaffir lime leaves AND the Thai basil that was called for in this recipe ~ Am pretty sure I could have found a suitable substitute, but wanted to do it up right! This is a great tasting chicken dish, & one worth keeping around! Thanks for posting it! [Tagged, made & reviewed for a teammate in Aus/NZ Recipe Swap #18]
     
  3. WOW. this was superb. I sadly didn't have any kaffir lime leaves so used a little lime zest (i know, not the same flavor but all i had). Will make this often!
     
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