An Exotic Taste of Thai

How To Make An Upscale Meal At Home

Exotic Thai Ingredients

• 1 red onion, thinly sliced

• Avocado oil (for cooking)

• 5 green onions, chopped

• 1 can (400ml) coconut milk

• 2-3 red chili peppers, thinly sliced (adjust to taste)

• 3 cloves garlic, minced

• 1 stalk lemongrass, white part only, finely minced

• Salt, to taste

• Cayenne pepper, to taste

• Red pepper flakes, to taste

• Ground black peppercorn, to taste

• 1 shallot, finely chopped

• 1 teaspoon ground coriander

• Juice of 1 lime

• 1 stalk celery, sliced

• Handful of sweet Thai basil leaves

• 500g chicken tenderloins, sliced into bite-sized pieces

• Frozen veggies (such as peas, carrots, bell peppers), thawed

• Jasmine rice, cooked according to package instructions

How to make Red Thai Basil Chicken

1. Heat a tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced red onion and cook until softened and slightly caramelized, about 3-4 minutes.

2. Add the chopped green onions, minced garlic, and sliced red chili peppers to the skillet. Stir-fry for another 2 minutes until fragrant.

3. Pour in the coconut milk and stir well to combine with the onions and chili mixture. Allow it to simmer gently over medium heat.

4. Add lemongrass, salt, cayenne pepper, red pepper flakes, ground black peppercorn, shallot, and ground coriander to the skillet. Stir to combine the flavors.

5. Squeeze in the juice of one lime and add the sliced celery. Let the mixture simmer for 5-7 minutes to allow the flavors to meld together.

6. Once the sauce has thickened slightly, add the sliced chicken tenderloins to the skillet. Cook until the chicken is no longer pink and is cooked through, about 8-10 minutes.

7. Add the thawed frozen veggies to the skillet and stir well to combine. Let it cook for an additional 3-4 minutes until the veggies are heated through.

8. Taste the sauce and adjust the seasoning if necessary. If you prefer a spicier dish, you can add more cayenne pepper or red pepper flakes.

9. Finally, stir in the sweet Thai basil leaves and cook for another minute until wilted.

10. Serve the Red Thai Basil Chicken hot over cooked jasmine rice. Garnish with additional basil leaves and sliced lime if desired.

Enjoy!