Thai Chilli Chicken

Notes

Edi’s chicken curry. One of those recipes where the specific ingredients matter — Ayam Thai Massaman curry paste is the only one to use. A different paste and it won’t taste the same.

If you can’t find Thai basil, regular basil will do the job.

Method

1. Heat oil in a large pan over high heat. Brown the chicken in batches but don’t cook through. Remove from pan and set aside.
2. Add the Thai basil and coriander to the same pan and sauté for 1 minute. Remove and set aside.
3. In the same pan, brown the onion and chillies until softened.
4. Add the curry paste and sauté for 1–2 minutes until fragrant.
5. Return the chicken and herbs to the pan. Add the coconut milk, fish sauce, and brown sugar. Stir to combine.
6. Cook until the chicken is almost cooked through, then add the snow peas for the last 2–3 minutes.
7. Finish with lime juice to taste. Serve with steamed rice.