Rice Recipes - Chicken and Basil Coconut Rice Recipe

Ingredients

• 350g/12oz/1 3/4 cups jasmine rice, rinsed

• 30-45ml/2-3 tbsp groundnut (peanut) oil

• 1 large onion, finely sliced into rings

• 1 garlic clove, crushed

• 1 fresh red chili, seeded and finely sliced

• 1 fresh green chili, seeded and finely sliced

• generous handful of basil leaves

• 3 skinless chicken breast fillets, about 350g/12oz, finely sliced

• 5mm/1/4in piece of lemon grass, pounded or finely chopped

• 600ml/1 pint/2 1/2 cups coconut cream

• salt and ground black pepper

Serves 4

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Method:

1. Bring a pan of lightly salted water to the boil. Add the rice to the pan and boil for about 6 minutes, until partially cooked. Drain and set aside.

2. Heat the oil in a frying pan and fry the onion rings for 5-10 minutes until golden and crisp. Lift out, drain on kitchen paper and set aside.

3. Fry the garlic and chilies in the same oil for 2-3 minutes, then add the basil leaves and fry briefly until they begin to wilt.

4. Remove a few basil leaves and set them aside for the garnish, then add the chicken slices to the pan with the lemon grass and fry for 2-3 minutes until golden.

5. Add the rice and stir-fry for a few minutes to coat the grains, then pour in the coconut cream. Cook for 4-5 minutes or until the rice is tender, adding a little more water if necessary. Adjust the seasoning.

6. Pile the rice into a warmed serving dish, sprinkle with the fried onion rings and basil leaves, and serve immediately.

Note: For this dish, the rice is partially boiled before being simmered with coconut so that it fully absorbs the additional flavors.