Thai Basil Chicken and chilli rice.

My take on a very popular Thai dish.

Having allergies is a pain! My adjusted recipe should be fine for those of you out there that explode when eating peanuts...

Ingredients;

2 Large, skinned, boneless chicken breasts cut into small strips

1 Finely chopped onion.

1 Red bell pepper cut into slim strips.

1 Juice of a whole lime.

4 Tablespoons of dark soy sauce.

1 Teaspoon of salt. (Or amount to taste).

2 Fresh green finger chillies finely chopped including seeds.

1/2 Teaspoon of dried red chilli seeds.

1/4 Teaspoon of turmeric.

3 Tablespoons of freshly chopped basil or dry basil.

2 Cloves of garlic - Optional.

1 Cup of basmati rice.

1 Cinnamon stick - Optional.

Method;

1. Lightly oil a wok or large frying pan and heat until the oil starts to smoke. Stir fry the onions, red pepper, garlic and 1 tablespoon of basil until the onions start to soften and brown. Remove from pan and put aside.

2. Re-oil your pan and stir fry the chicken until cooked through. Add the vegetables you put aside earlier and stir fry for a few more minutes then turn down the heat and add the rest of the basil, soy sauce and lime juice and simmer for 4 minutes.

The rice;

1. Bring a pan of water to the boil and add the cinnamon stick, tumeric, finger chillies and dried red chilli seeds and rice. Replace the lid.

2. Bring the heat down slightly and fast simmer the rice for about 15 minutes. Drain and serve.

Really enjoy this and it doesn't get much easier.