Chili Chicken with Basil & Coconut Cream

Yet another great dish with coconut cream. Yum!!

500 g chicken breast, boned, skinned
2 tbsp oil
1 onion
1 tsp. finely chopped small red chilies
1 c. shredded basil (fesh)
2 tbsp. fish sauce
1 tsp chopped cilantro
1 1/2 tsp sugar
1 c. coconut cream

Cut chicken into strips about 1/2" wide. Heat oil in pan, add onion and chilies. Stirfry until onion is soft. Add chicken, stirfry until chicken is tender. Add basil, fish sauce, cilantro & sugar, stirfry one minute.

Add coconut cream, stir mixture until heated through. Serve with rice

Serves 4

Enjoy,
Myrna