Pulled Chicken with Thai Basil in Coconut Milk
Ingredients
- —2 packets of Thai rice
- —1 roasting chicken
- —1 bunch of spring onions, sliced into rings
- —1 handful of Thai basil, leaves picked
- —1 can of coconut milk
- —Toasted sesame seeds
- —Olive oil
- —Pepper
- —Garlic salt: salt and dried garlic
Instructions
Cook the roasting chicken for 60 minutes on high heat, fully submerged in water.
Let it cool, remove the skin, and shred the meat into fine strips.
Slice the spring onions into rings and pick the basil leaves.
Cook the rice until al dente, then mix with olive oil, pepper, and garlic salt.
Heat oil in a wok and sauté the spring onions for a few minutes.
Add the pulled chicken and season with pepper and garlic salt.
Pour in the coconut milk and add the Thai basil.
Let it simmer for a few minutes until the sauce becomes creamy.
Serve with the rice and garnish with sesame seeds.
Serving Tip
This pulled chicken in creamy coconut milk with Thai basil is the perfect combination of comfort and freshness. The tender chicken, the fragrant basil, and the mild coconut create a dish that's warm, aromatic, and surprisingly light. Ideal for a weekday evening when you want something special. Serve with extra basil for freshness and a few drops of lime for added aroma.
Storage Tip
Store the chicken and sauce separately from the rice to maintain the best texture.