Chicken in coconut, basil and chilli

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 14
Servings 4
Time

Ingredients

  • 15
    ml
    sesame oil
  • 4
    chicken breasts, each chopped into three
  • 2
    green chillies
  • 1
    x 10 cm piece fresh ginger
  • 3
    garlic cloves
  • 500
    ml
    coconut milk
  • 500
    ml
    chicken stock
  • 250
    ml
    chopped fresh coriander
  • 250
    ml
    chopped fresh mint
  • 125
    ml
    chopped fresh basil
  • 1
    cucumber, cut into long, thin matchsticks
  • 300
    g
    glass noodles, soaked
  • 250
    ml
    roasted cashew nuts
  • 15
    ml
    fish sauce
 

Method

 
Heat the oil in a large frying pan or wok, toss in the chicken and cook until lightly browned on all sides.
Bash the garlic, chillies and ginger in a pestle and mortar.
Add the chilli mixture to the chicken with the coconut milk and the stock.
Poach for two minutes and then add the herbs.
Toss in the cucumber and noodles.
Ladle into bowls, sprinkle with cashew nuts and stir in a little fish sauce.
 

Read more on: poultry  |  sauté
 

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