With the weather looking a little gloomy and wet, there’s nothing we’re craving more than a dish that is sure to keep us warm from the inside out. Luckily, this Thai basil and coconut chicken stew by Ryan Riley hits just the spot thanks to its aromatic taste and nourishing stock.
Featuring notes including garlic, ginger and coriander, the dish is bursting with flavour and packs a punch in every mouthful – the perfect antidote to the wintery climes. What’s more, the stew doesn’t require hours and hours of cooking, meaning you can go from prep to plate in no time at all.
Thai basil and coconut chicken stew
Serves 2
This Thai basil coconut chicken stew will nourish you from the inside out
(Image: Craig Robertson)
Ingredients
6 boneless chicken thighs, cut into bite-sized pieces
4 tbsp garlic paste
4 tbsp ginger paste
1 tsp ground coriander
¼ tsp white pepper, plus extra to season
½ tsp salt, plus extra to season
1 tbsp vegetable oil
3 long red (Thai) chillies, finely chopped with seeds (keep back a few slices to garnish)
100g Thai basil leaves, finely chopped, plus extra to garnish
1 × 400g tin of full-fat coconut milk
300ml chicken stock
10 mixed-colour cherry tomatoes, halved
1 tsp fish sauce
1 tsp light soy sauce
1 tsp light brown soft sugar
Steamed vegetables and boiled jasmine rice, to serve
Small Pleasures: Joyful Recipes For Difficult Times is out now
Method
Place the diced chicken into a bowl and add the garlic, ginger, ground coriander, white pepper and salt and mix well. Marinate overnight if you have time, or for at least 10 minutes.
To cook, heat the oil in a large saucepan over a medium-high heat. Add the marinated chicken and fry for 5 to 6 minutes, turning, until the chicken begins to brown.
Add the chillies and half of the basil, followed by the coconut milk and the chicken stock.
Simmer for 15 minutes. Add the cherry tomatoes, fish sauce, soy sauce and sugar, and simmer for a further 5 minutes, until the tomatoes just soften and the chicken is cooked through.
Remove the stew from the heat, season with salt and extra white pepper, and stir through the remainder of the basil.
Scatter over the extra basil leaves and the chilli slices to garnish.
Serve with steamed vegetables and cooked jasmine rice.
Small Pleasures: Joyful Recipes For Difficult Times by Ryan Riley (Bloomsbury, £22). Photography by Craig Robertson
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