This is delicious and easy to make. Make it as spicy as you like or keep it mild.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.

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  • In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.

  • In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Nutrition Facts

506 calories; 12.1 g total fat; 78 mg cholesterol; 804 mg sodium. 60 g carbohydrates; 36.9 g protein; Full Nutrition


Reviews (303)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2006
Lovely! Tastes very authentic. Use holy basil if available for the killer taste. I also tried adding more red pepper flakes and then realized I should just use chilli powder instead to bring more colour and bring up the spice level...and yes it did the trick! Added broccoli and red peppers to make this a definite make again dish!:) Read More
(104)

Most helpful critical review

Rating: 1 stars
07/29/2011
Tasted rather odd. Read More
(5)
430 Ratings
  • 5 star values: 239
  • 4 star values: 129
  • 3 star values: 49
  • 2 star values: 8
  • 1 star values: 5
Rating: 3 stars
02/08/2008
Some tips to make it more authentic. Use fresh spicy chilies. Use galangal/Thai ginger not regular ginger. Use holy basil/Thai basil not the Italian basil. Use regular oil not olive oil. Read More
(151)
Rating: 5 stars
11/22/2006
Lovely! Tastes very authentic. Use holy basil if available for the killer taste. I also tried adding more red pepper flakes and then realized I should just use chilli powder instead to bring more colour and bring up the spice level...and yes it did the trick! Added broccoli and red peppers to make this a definite make again dish!:) Read More
(104)
Rating: 3 stars
10/06/2006
This was ok but unfortunately I couldn't taste of wonderful flavors of basil or cocunut milk very much... just salt. I'm sure it was due to the fish sauce (check out the sodium content on the bottle!) so if I were to make this again I would just omit it. Any flavor it may impart is not worth that huge amount of salt! I did use low-sodium soy sauce and added a little extra coconut milk. I'm sure this would be really good if it weren't so darn salty. I even reduced the amount of fish sauce to one TBS! I used a red onion which added nice color. Served with brown jasmine rice and steamed green beans. Read More
(85)
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Rating: 4 stars
09/29/2006
My boyfriend adored this recipe and I thought it was pretty good. I used a whole can of coconut milk because I hate having open cans in my fridge. I think next time I will cook the chicken in the sauce. I usually do that but decided to follow the recipe this time. I believe that cooking the chicken in the sauce will make it more flavorful and tender (I've found it usually does). Plus you'd be cutting down on calories and fat that way. Read More
(45)
Rating: 5 stars
02/11/2011
I loved this dish. Others commented on it not being authentic... who cares! Authenticity is not the issue taste is and this dish tastes great. Now that being said I had to be creative to get this dish to turn out here in Bolivia. In place of fish sauce I used 1 T anchovy paste and 1 T oyster sauce. I added broccoli didn't have green onions used coconut paste (no coconut milk) and tweaked the measurements of the other ingredients to compensate for the sweetness of the coconut paste. My wife was not a fan of the spice (I thought it was perfect) but my 2 year old couldn't get enough! I will definitely make this again. Maybe I'll pull some aside for my wife without spice. Read More
(44)
Rating: 5 stars
06/09/2005
Definitely NOT the authentic Thai basil chicken because the real one is not soupy like this and much much more spicy. However I still give it a five star and just think of it as chicken basil curry. The amount of basil seems a lot but I still think the dish can use more basil flavor. As soon as my basils grow out I will make this again but either use more fresh basil or add some dry basil too. And if you like your Thai food spicy make sure to add extra extra red pepper flakes. Read More
(30)
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Rating: 5 stars
11/01/2011
Improvements - used whole can of coconut milk (not just 3/4 cup) more soy and fish sauce (about a teaspoon more of each) 4 tablespoons of sugar (really balances the heat) added water chestnuts more shiitake added the sauce before chicken was browned (why dry it out before getting that good flavor in it?) and added cashews (love the taste with coconut milk). With these additions I loved it. Really tastes like the good Thai restaurant dish yum... Read More
(28)
Rating: 4 stars
04/22/2006
I didn't bother with the coconut milk. This is a good stir-fry recipe. Don't be put off by the seemingly large amount of basil--when it cooks it loses pungency. I also added a large handful of chopped cilantro. Use lots of ginger--peel the skin off with a vegetable peeler. Read More
(23)
Rating: 4 stars
09/26/2007
I made this with 2 large chicken breasts (no clue how much they weighed). I followed the recipe exactly otherwise but ended up adding a little more soy sauce and quite a lot more red pepper flakes. To be honest I wasn't sure if it was even going to make it to the table (the flavor was just really peculiar plus it didn't help I was making it with the most flavorless watery coconut milk I have ever bought) but as soon as I added the basil it really came together. I only wish I'd been able to get Thai basil at the store. With a couple of tweaks this could be really amazing. Thanks Gabrielle! Read More
(18)