Spicy basil chicken

This is a quick and easy curry with the lovely aroma of basil powerful chilli hit. Not for the faint hearted. It's particularly good when made with real, home-made chicken stock. Note: Be careful when handling chillies as they will irritate the skin and eyes. Wear thin rubber gloves and be careful not to touch your eyes. Or wash your hands thoroughly afterwards.1 tbsp oil

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a wok or large pan and stir-fry the chicken for about 2 minutes or until opaque.

Step 2

Add the curry paste and capsicum and stir-fry for about a minute or until fragrant.

Step 3

Stir in the chillies and about two-thirds of the basil, stir-fry for about 30 seconds and add the stock and sugar.

Step 4

Bring to the boil and simmer gently for about 10 minutes. Stir in the chilli sauce or powder, fish sauce and lime juice.

Step 5

Turn off the heat and do the taste test. Add more fish sauce, lime juice or chilli as desired.

Step 6

Serve sprinkled with the remaining basil.