Thai seven-spice chicken with holy basil
This isn’t really a proper recipe, but is definitely Thai-influenced.
I fried some chicken breast meat in oil with chopped green and red chillies, spring onions cut on the bias and cubed orange pepper.
To this I added two tablespoons of nam pla, a chopped small bunch of coriander, a tablespoon of Thai seven-spice powder and some chicken stock.
I brought this to the boil, stirring in a carton of creamed coconut. Then I turned down the heat and simmered it until the chicken was cooked.
Then I added a handful of torn up holy basil leaves, some halved straw mushrooms and the juice of one lime and made sure that everything was warmed through nicely.
I served this with some fragrant rice and bought fried shallots sprinkled on top.
It took about 30 minutes from start to finish. Quick and tasty.