Thai Coconut Chili Chicken

A beautiful combination of the traditional Thai flavours of chili, coconut and basil, Thai Coconut Chili Chicken has a nice spicy kick,  is easy, quick and cheap to make, but tastes like a million bucks.

Serves 3-4

Coriander Roots


  • 1 tbsp. coconut oil
  • 1 large onion, small diced
  • 1-2 tbsp. small red Thai chilis, seeded and chopped
  • 1 1/2 lbs. (700 g) boneless, skinless chicken breast, sliced into 1/2″ strips
  • 1/2 cup fresh basil, chiffonade (small shreds)
  • 1 tsp. palm sugar
  • 2 tsp. fresh coriander root, washed and minced
  • 3 tbsp. Thai fish sauce (available in most grocery stores)
  • 1/2 cup coconut cream

1.  Heat coconut oil in large saucepan over medium heat.  Add onion and chilis and cook, stirring, until softened, about 5 minutes.

2.  Turn heat to medium-high, add chicken strips and cook, stirring, until chicken is cooked through and no longer pink, about 5 minutes.

3.  Add basil, palm sugar, coriander root and fish sauce. Stir and cook for 1 minute.

4.  Stir in coconut cream and cook until heated through, about 5 minutes. Serve hot on its own or over Jasmine rice.


About foodcompanion

personal chef, caterer, crossfit and weight training enthusiast

One comment

  1. Susie

    I can`t wait to try this!

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