Thai Basil Chicken

(this was the most delicious dish of the whole cooking course - yummy!)

Thai Basil Chicken

Sauce:
1 can (15 oz) coconut milk
1 C. packed fresh Thai bail leaves
2 T. Thai fish sauce
1 T. red chili sauce with garlic (Rooster in the Farm brand)

Combine the basil, fish sauce, and chili sauce in a food processor. Pulse until the basil is coarsely chopped. Add the remaining coconut milk and process just until blended. Set aside for later use. 

1 T. sesame oil
4 cloves garlic, minced
1 large sweet onion, chopped
1 1/2 lb boneless skinless chicken breasts, cut into 3/4" cubes
2 red bell pepper, seeded and cut into bite size pieces
1 t. salt
1/2 t. freshly ground pepper

Heat the wok over medium heat, warm the sesame oil and swirl to coat the bottom of the pan. Add the garlic and cook until light tan. Add the onion - cook until it is golden brown. Add the chicken and cook about 3 minutes until chicken nearly cooked through. Add the bell peppers and coconut sauce, reduce the heat to low, cover and bring to gentle simmer for about 15 minutes. Uncover and cook 2 more minutes. Add the salt and pepper - stir well, then remove from heat. Serve immediately with steamed rice. **Adding potatoes and carrots are great with this dish!