Description
For the Chicken:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp coconut oil
3 cloves garlic, minced
1 small shallot, finely chopped
1 red bell pepper, sliced
1 cup coconut milk (full-fat)
1 tbsp soy sauce or tamari
1 tbsp fish sauce
1 tsp brown sugar
½ tsp red pepper flakes (optional)
½ cup fresh Thai basil leaves
For the Jasmine Rice:
1 cup jasmine rice
1 ¾ cups water
Pinch of salt
Directions:
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat,
cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Heat coconut oil in a large skillet over medium-high heat. Add chicken and sear for 3-4 minutes until golden brown. Remove from the skillet and set aside.
In the same skillet, sauté garlic, shallot, and red bell pepper for 2 minutes until fragrant.
Pour in the coconut milk, soy sauce, fish sauce, brown sugar, and red pepper flakes (if using). Stir to combine.
Return the chicken to the skillet and simmer for 8-10 minutes until the chicken is fully cooked and the sauce thickens slightly.
Stir in Thai basil leaves and cook for another minute until wilted.
Serve the chicken over fluffy jasmine rice and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 450 per serving Servings: 4 servings
