Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of boneless, skinless chicken thighs, cut into 1-inch pieces, with 1 tablespoon of vegetable oil, 1 tablespoon of fish sauce, and 1 teaspoon of soy sauce for at least 15 minutes.

2. 2

   Prepare the sauce by combining 0.5 cup of full-fat coconut milk, the remaining 1 tablespoon of fish sauce, the remaining 2 teaspoons of soy sauce, 1 tablespoon of brown sugar, and 1 tablespoon of lime juice in a small bowl, stirring until the sugar dissolves.

3. 3

   Heat 3 tablespoons of vegetable oil in a large wok or pan over high heat until shimmering; flash-fry the marinated chicken pieces in batches for 2-3 minutes until golden brown and cooked through, then remove and set aside.

4. 4

   In the same wok, add the remaining 1 tablespoon of vegetable oil, then flash-fry 3 minced garlic cloves, 1 grated 1-inch piece of fresh ginger, 2 thinly sliced shallots, and 2 thinly sliced red chilies (seeds removed if desired) for 1 minute until fragrant.

5. 5

   Add 1 sliced red bell pepper to the wok and flash-fry for another 2 minutes until slightly softened but still crisp, then return the cooked chicken to the wok.

6. 6

   Pour the prepared coconut milk sauce over the chicken and vegetables, tossing to coat evenly, and cook for 1 minute until the sauce thickens slightly and everything is well combined.

7. 7

   Remove the wok from the heat and stir in 1 cup of fresh holy basil leaves until just wilted.