Chilli Chicken With Basil Coconut Cream

• 2 tablespoons peanut oil
• 4 (800 -900 g) chicken breasts, sliced thickly
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 3 Thai red chili peppers, finely chopped (I add about half the seeds to chicken mixture my family does not like spicy food although I do, This)
• 1 1/2 tablespoons fish sauce (sounds like a lot I know, I usually use only 1-2Teaspoons in most recipes but trust me this works he)
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons sugar
• 300 ml coconut cream (I use kara brand I really like this one as it is way more creamier than other brands.)
• 100 ml coconut milk (this is only extra if serving over jasmine rice. I don't think there will be enough liquid with just)
• 1 cup fresh basil, finely shredded
• 1 tablespoon fresh coriander, finely chopped

1. Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
2. Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
3. Add basil and coriander toss until hot, serve immediately.
4. To serve: Serve over jasmine rice garnish with coriander leaf.

peanut oil, chicken breasts, onion, garlic, red chili peppers, fish sauce, chili powder, sugar, coconut cream, coconut milk, fresh basil, fresh coriander

Taken from www.food.com/recipe/chilli-chicken-with-basil-coconut-cream-265907 (may not work)