Friday, April 11, 2008

Thai Chicken with Basil

I made this a couple nights ago, and it was excellent! I substituted dried basil for the fresh basil that the recipe called for. I also used the leftover coconut milk, watered down to make the rice.

Thai Chicken with Basil
- adapted from allrecipes


  • 2 cups uncooked jasmine or basmati rice
  • leftover coconut milk and water to make 4 cups
  • 3/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 1/2 tablespoons fish sauce
  • 3/4 teaspoon red pepper flakes
  • 1 tablespoon dried basil, or 1 1/2 cups chopped fresh basil leaves
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 2 tablespoons fresh ginger root, minced or grated with microplane
  • 3 cloves garlic, minced
  • 2 pounds boneless chicken thighs or breasts - cut into bite-size pieces
  • 3 shiitake mushrooms, sliced (I used button mushrooms)
  • 5 green onions, chopped
  1. Empty can on coconut milk in glass container and heat slightly in microwave or on stovetop to melt the top layer of coconut oil. Set aside 3/4 cup.
  2. Take remaining coconut milk and enough water to equal the correct amount of liquid for the rice. Cook rice according to directions. The longer the rice grain, the more water is needed. I use basmati rice, which is one of the longest rices and calls for 2 cups of water per 1 cup of rice.
  3. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, red pepper flakes and dried basil (if using fresh basil, do not add now, add with green onions).
  4. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions (and fresh basil if using), and cook until heated through. Serve over the cooked rice.