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 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
  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 garlic, chillies and ginger. Fry for about a minute.
  3. Add the chicken and cook for a further 2 minutes.
  4. 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.
  5. Serve with rice.

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