Chilli Chicken with Basil Coconut Cream
Elevate your dinner game with this bold and aromatic Chilli Chicken with Basil Coconut Cream! Tender bites of boneless chicken thighs are stir-fried with fragrant garlic, ginger, and fiery red chilies, creating a deliciously spicy base. A rich and creamy coconut milk sauce infused with fresh basil and a touch of zesty lime juice balances the heat with luxurious silkiness. Enhanced with a hint of umami from soy sauce and fish sauce, this dish is finished to perfection with a cornstarch slurry for a velvety texture. Perfectly paired with steamed rice or noodles, this quick 45-minute recipe is a fusion of spicy, savory, and creamy flavors that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 pieces Fresh red chili peppers
- 4 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Cooking oil
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 400 ml Coconut milk
- 1 cup Fresh basil leaves
- 1 tablespoon Lime juice
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 pieces Spring onions (optional, for garnish)
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
Mince the garlic, finely chop the red chili peppers, and grate the ginger.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat.
Add the minced garlic, ginger, and chopped chili peppers to the pan, stirring frequently for about 1 minute until fragrant.
Add the chicken pieces, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and stir-fry for 5-7 minutes until the chicken is golden and cooked through.
Pour in the soy sauce and fish sauce, stirring to coat the chicken evenly.
Add the coconut milk and stir. Let the mixture come to a simmer, then reduce the heat to low and cook for 10 minutes, allowing the flavors to meld.
In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to make a slurry. Pour this into the skillet and stir to thicken the sauce.
Tear the basil leaves by hand and add them to the skillet along with 1 tablespoon of lime juice. Stir and cook for another 1-2 minutes.
Taste and adjust seasoning if needed, adding more soy sauce or lime juice to balance flavors.
Serve the chilli chicken hot with steamed rice or noodles, garnished with chopped spring onions if desired.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3997 mg | 174% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 31.2 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1841 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
