Ingredients:
3 tablespoons peanut oil
4 boneless chicken breasts, chopped
1 large onions, peeled,washed and thinly sliced ( lengthwise)
1 red bell peppers, washed and sliced lengthwise
1 tablespoon garlic and red chile paste
1 chicken stock cubes
1 cup coconut milk
2 tablespoons fresh basil leaves, washed and chopped
1/2 cup unsalted cashews, fried
Directions:
Heat a tbsp.
of oil in a wok.
Saute chicken in batches in it until tender.
Remove from wok and keep aside.
Then, heat the remaining oil in a pot.
Add onions and bell pepper.
Stir-fry until onions turn just soft.
Add garlic-chilli paste, chicken, coconut milk, chicken stock cube and 1/4 cup of water.
Stir-cook until the mixture starts boiling.
Add an additional stock cube, if desired, after checking for seasoning now.
Add cashewnuts and chopped basil.
Remove from heat and serve hot.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.