Ingredients: cup Thai basil leaves, Lemongrass - stalks, cloves Garlic, Whole Black Peppercorns, cup Spring Onion (Bulb & Greens), Green Chillies, inch Ginger, teaspoon Coriander (Dhania) Seeds, teaspoon Cumin seeds (Jeera), - to taste, sprig Coriander (Dhania) Leaves, tablespoon Sunflower Oil, grams Chicken breasts - cleaned and cut into strips, cup Roasted Peanuts (Moongphali) - lightly crushed, cup Coconut milk, - to taste, High Protein Non Vegetarian diet
Instructions: To begin making the Chicken In Thai Basil Sauce we will first make the fresh Thai basil paste . To make the Thai basil paste in a mixer grinder jar add, the Thai basil leaves, lemongrass, garlic, peppercorns, spring onion bulbs and greens, green chillies, ginger, coriander seeds, cumin seeds, salt to taste and coriander leaves. Grind this to fine paste with some water. Transfer to a bowl and set aside. Heat a shallow frying pan with oil on medium flame, once the oil is hot add the freshly ground Thai basil paste and cook for a few minutes, until the raw smell goes away. This will take about 5 minutes. You will see that the water would've evaporated and the raw smell would've gone away. Now add the chicken strips, sprinkle a few drops of water and cook on medium-high flame to cook the chicken. Once the chicken is almost cooked, add the coconut milk and the roasted peanuts and mix it well to combine with the chicken. Ensure the thai basil sauce has coated well around the chicken. Turn off the flame and serve hot.Serve Chicken In Thai Basil Sauce as appetizer along with a meal of Thai Raw Papaya Salad Recipe With Lemon Peanut & Honey Dressing followed by a main course of Spicy Vegetarian Thai Noodle Bowl Recipe. Finish the meal with a dessert of Khao Neeo Mamuang - Thai Sweet Sticky Rice With Mango