With the weather condition looking a little dismal and damp, there’s absolutely nothing we’re yearning more than a meal that makes certain to keep us warm from the within out. Fortunately, this Thai basil and coconut chicken stew by Ryan Riley strikes simply the area thanks to its fragrant taste and nourishing stock.
Including notes consisting of garlic, ginger and coriander, the meal is breaking with flavour and loads a punch in every mouthful – the ideal remedy to the wintery climates. What’s more, the stew does not need hours and hours of cooking, implying you can go from preparation to plate in no time at all.
Thai basil and coconut chicken stew
Serves 2
(Image: Craig Robertson)
Active ingredients
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6 boneless chicken thighs, cut into bite-sized pieces
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4 tablespoon garlic paste
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4 tablespoon ginger paste
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1 tsp ground coriander
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1/4 tsp white pepper, plus additional to season
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1/2 tsp salt, plus additional to season
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1 tablespoon grease
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3 long red (Thai) chillies, carefully sliced with seeds (keep back a couple of pieces to garnish)
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100g Thai basil leaves, carefully sliced, plus additional to garnish
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1 × 400g tin of full-fat coconut milk
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300ml chicken stock
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10 mixed-colour cherry tomatoes, cut in half
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1 tsp fish sauce
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1 tsp light soy sauce
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1 tsp light brown soft sugar
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Steamed veggies and boiled jasmine rice, to serve
Approach
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Location the diced chicken into a bowl and include the garlic, ginger, ground coriander, white pepper and salt and m