Chicken in coconut, basil and chilli

Name: Chicken in coconut, basil and chilli
Yield: 4 servings
Cuisine: Asian
Ingredients: 15.00 ml sesame oil; 4.00 chicken breast fillets cut in 3; 2.00 green chilli; 1.00 fresh ginger; 3.00 garlic cloves; 500.00 ml coconut milk; 500.00 ml stock chicken; 250.00 ml fresh coriander chopped; 250.00 ml fresh mint chopped; 125.00 ml fresh basil chopped; 1.00 cucumber julienned; 300.00 g noodles glass variety; 250.00 ml cashew nuts roasted; 15.00 ml fish sauce

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (14)

15.00 ml	sesame oil
4.00	chicken breast fillets — cut in 3
2.00	green chilli
1.00	fresh ginger
3.00	garlic — cloves
500.00 ml	coconut milk
500.00 ml	stock — chicken
250.00 ml	fresh coriander — chopped
250.00 ml	fresh mint — chopped
125.00 ml	fresh basil — chopped
1.00	cucumber — julienned
300.00 g	noodles — glass variety
250.00 ml	cashew nuts — roasted
15.00 ml	fish sauce

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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.