Baking
57 recipes
This is one the best fallback meals to cook for any number of people – easy to multiply and always a hit!
One of the simplest and tastiest Thai curries you will ever make. My family have been cooking this for years. You don’t need a special Thai paste, just a few simple store cupboard ingredients and a big bunch of basil.
Serves 4.DF. GF. Freezes well.
Pictured: Thai chicken and basil coconut curry
Ingredients
- 700g chicken strips - I like to use chicken thighs and ask the butcher to slice for me.
- 1 brown onion, finely diced
- 3 chillies, finely sliced – remove seeds if you like the chilli flavour without the heat
- 400ml coconut cream
- 2 tbsp fish sauce- I recommend the Megachef brand
- 1 tsp brown sugar or palm sugar
- 1 bunch basil, leaves removed – no shredding required
- 3 tbsp vegetable oil appropriate for high heat – extra light olive oil, peanut oil etc
Method
Heat a wok or fry pan to high heat adding a tbsp of oil each time and sear the chicken in batches to just brown a little, do not cook through or the meat will become tough – they will finish their cooking in the sauce. The idea is to add some flavour by browning a little.
Remove the chicken to a bowl to add later with their resting juices.
Add another splash of oil and drop the heat to medium, gently fry the onion and chilli til soft.
Add the coconut cream, splash in the fish sauce and sugar and let come to a simmer.
Return the chicken to the dish with the basil on top and simmer a few minutes til the chicken is cooked through.
You can cook the sauce in advance up to returning the chicken then bring it back to simmer and continue til finished.
Serve with steamed jasmine rice and some steamed greens.
Dietary preferences
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
