Thai Chicken & Sweet Chilli Paste

Thai Chicken & Sweet Chilli Paste

This recipe is very simple and benefits from our sweet chilli paste, which can sit in the fridge for several weeks and will enhance many a Southeast Asian dish. An easy alternative would be to use a sweet chilli sauce. If you can't find Thai basil the European variety works beautifully but tastes different!

Serves 4

  • 2 to 3 chicken breasts, cut into thin strips
  • 4 tbsp sweet chilli paste (or bought sweet chilli sauce; see above)
  • 4 tbsp fish sauce
  • 4 tbsp oyster sauce
  • 2 tsp brown sugar
  • 200 ml coconut millk (put the rest in a plastic container in the freezer for next time!)
  • 4 tbsp vegetable/groundnut oil
  • 4 cloves garlic, crushed
  • big handful Thai basil
  1. Mix the sauces, sugar and coconut milk in a small bowl
  2. Add the oil to a wok, bring to a medium heat and add the chicken. Cook for about 2 minutes
  3. Add the sauce and cook until bubbling, then stir in the basil and cook for a further minute
  4. Serve with rice

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