A delightful Thai-inspired dish featuring tender chicken, aromatic basil, and creamy coconut milk, perfect for a quick and flavorful meal.
Heat a splash of oil in a wok over medium heat.
Ensure the wok is hot before adding ingredients to prevent sticking.
Sauté the minced garlic, grated ginger, and sliced onion until fragrant.
Stir constantly to avoid burning the garlic.
Add the chicken pieces and cook until they are browned and cooked through.
Cut the chicken into even pieces for uniform cooking.
Stir in the sliced red chilies, fish sauce, and brown sugar, cooking for another minute.
Adjust the amount of chilies to control the spice level.
Pour in the coconut milk and let it simmer gently until heated through.
Do not let the coconut milk boil to maintain its creamy texture.
Add the fresh basil leaves and stir until wilted.
Add the basil at the end to preserve its fresh flavor.
Serve hot with steamed jasmine rice or noodles.
Garnish with additional basil leaves for presentation.
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