Thai chicken does make a lovely, tasty meal. I always serve mine with cauliflower rice ...
4 x 150g skinless chicken breast fillets
125g chestnut mushrooms
2 hot red chillies
3 cloves garlic
2cm piece fresh root ginger
1 medium pot fresh growing basil
2tbsp groundnut oil
2tsp (10g) Thai red curry paste
100ml chicken stock
juice of 2 limes
salt, to taste
pepper, to taste
Slice each chicken breast into six diagonal strips and slice the mushrooms. Set aside. Halve the chillies lengthways and de-seed then cut into very thin long strips. Peel and finely chop the garlic and ginger. Cut all the basil from the pot and discard stalks; set leaves aside.
Heat the oil in a large non-stick frying pan or wok and stir-fry the chicken for 2 minutes, then add the chillies, garlic, ginger and stir for another minute. Add the mushrooms and curry paste and stir for half a minute. Pour in the chicken stock and lime juice and stir for a further minute until sizzling an the chicken is cooked through, then stir in most of the basil leaves - immediately remove from the heat and serve straight away garnished with the remaining basil leaves.