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!
- 2 to 3 chicken breasts, cut into flat 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 (half a can) coconut millk (put the rest in a plastic container in the freezer for next time!)
- 4 tbsp vegetable/groundnut oil
- 4 cloves garlic, crushed
- thumb-sized piece of ginger, grated (no need to peel)
- 1 tbsp mild chilli flakes (optional)
- big handful Thai basil
- Mix the sauces, sugar and coconut milk in a small bowl.
- Add the oil to a wok, bring to a medium heat and add the garlic, chillies and ginger. Fry for about a minute.
- Add the chicken and cook for a further 2 minutes.
- Add the contents of the bowl and cook until bubbling, then stir in the basil and serve. The basil will wilt in the heat from the dish.
- Serve with rice.
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