Chilli Chicken & Basil Curry

Credit:Fine Dining Lovers

(Serves two)


  • 2 chicken thighs, boneless skinless, cut into bite sized pieces
  • 1 Tbspn rice bran oil
  • 1 medium onion, finely chopped
  • 1tspn chilli (or 1 Tbspn if you like it hot)
  • 1 red capsicum, deseeded & sliced
  • 60 gms snow peas
  • 1 cup shredded basil leaves
  • 2 Tbspn fish sauce
  • 1 tspn chopped coriander root
  • 1 can coconut flavoured evaporated milk
  • Basmati rice


Step 1. Heat oil in pan.

Step 2. Add onion and chilli, cook until onion is soft.

Step 3. Add chicken, stir-fry 2-3 minutes.

Step 4. Toss through capsicum and snow peas, continue to stir-fry until chicken is tender.

Step 5. Add basil, fish sauce and coriander, stir-fry for 1 minute.

Step 6. Lastly, add evaporated milk, stir mixture until heated through.  (Do not allow it to boil).

Step 7. Serve with basmati rice, and garnish with freshly shredded basil.




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