I made this tonight and absolutely loved it. I used Thai basil instead of regular basil and served over brown rice. The dish was very easy to make once everthing was prepped, but it took me a really long time to chop and slice. I also never used coconut milk before and I was happy to find that the light coconut milk was very flavorful.
Saucy Coconut-Chicken Stir-Fry
From EatingWell: September/October 2010
Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.
17 Reviews for Saucy Coconut-Chicken Stir-Fry
Made this last night - the only change I made was to throw in some red pepper for color at the same time you throw in the white part of the green onion. I also mixed in Tofu Shiritaki noodles, since I didn't have any rice noodles to cook.
This was the first time I've made a Thai dish and it was a big hit! REALLY great flavor. Remember to shake the can of coconut milk - I'd never used that as an ingredient before and didn't realize until after I'd opened the can that I needed to shake it up !
This recipe also came together as quickly as promised (I did use pre-sliced shiritake).