THAI CHICKEN WITH BASIL AND COCONUT MILK
This recipe is from Australian Women's Weekly - Easy Thai Style Cookery and is one of our favorite home cooked thai meals. It is easy and quick to put together and tastes wonderful
Provided by Deantini
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in wok or deep pan.
- cook onions and chilies until soft.
- add chicken and stir fry until tender. Add basil, fish sauce, cilantro and sugar. Cook for 1 minute.
- add coconut milk and heat through.
- serve with white sticky rice.
THAI SALAD OF COCONUT CHICKEN, LIME, BASIL, AND GLASS NOODLES
Thai summer salad features coconut chicken, burstingly fresh basil leaves, fiery chiles, and light glass noodles made from mung-bean starch. With each bite, distinct salty, hot, sour, and sweet nuances show themselves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Bring coconut milk, half of the lemongrass, and 1 tablespoon fish sauce almost to a boil in a large pot over medium-high heat. Add chicken. Reduce to a simmer, and cook, flipping chicken once, until it is cooked through, 5 to 10 minutes per side. Remove from heat. Transfer chicken to a cutting board, and cut crosswise into thin slices. Return chicken to coconut milk mixture; cover, and set aside.
- Soak noodles in boiling water according to package instructions, 3 to 5 minutes. Drain. Set aside.
- Stir together lime zest and juice, sugar, shallots, chiles, basil, and lime leaves in a medium bowl. Add noodles, and toss to combine. Divide noodle mixture among 6 serving bowls. Using a slotted spoon, remove chicken, and evenly divide among bowls. Drizzle each bowl with some coconut milk sauce.
SLOW COOKER BASIL CHICKEN AND COCONUT CURRY RECIPE - (3.7/5)
Provided by MJH
Number Of Ingredients 18
Steps:
- Heat olive oil in a large skillet over medium-high heat and, once oil is shimmering, sear both sides of (seasoned) chicken thighs in batches, making sure to let oil heat up again before searing the next batch. Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the slow cooker and stir together until incorporated. Place seared chicken, red onions, jalapeños and garlic to the slow cooker, and stir everything together. Cover slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8, until chicken is cooked through. Once cooked through, use two forks to shred into small pieces. Create a slurry by whisking cornstarch with 2 tablespoons cold water in a small bowl or glass. Once smooth, pour slurry, along with fresh ginger, into the slow cooker. Return shredded chicken to the slow cooker, then stir everything together. Cover and cook for another 10 to 15 minutes, or until mixture has thickened. Stir in fresh basil and cilantro, then serve with sticky rice or naan.
COCONUT AND BASIL CHICKEN
Make and share this Coconut and Basil Chicken recipe from Food.com.
Provided by AmandaInOz
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rub chicken with salt and pepper and pan fry with coconut oil until cooked through. Remove from pan, shred and keep warm.
- Add more oil, garlic, ginger and lemongrass to pan and cook for a couple of minutes, add fish sauce and then stir in stock and coconut cream and cook until starts to thicken (around 5 mins). Add snow peas and cook until just cooked.
- Divide chicken between bowls and spoon over coconut sauce and sprinkle basil leaves, lime leaves and chilli.
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