Thai Basil chicken with coconut milk

A "oh so easy" recipe with burst of fresh flavors which is cooked in minutes yet it is super delicious.... and with very few, easy to find ingredients. I cook my rice in the microwave....so I washed and cleaned the rice, assembled the basil chicken ingredients and kept the rice in the microwave to cook...By the end of 22 minutes, when the rice was done the chicken curry was also done. A hot and delicious meal ready in minutes, it can't get easier than this.

Ingredients:

• 500 gms chicken ( I used boneless chicken breasts chopped in bite sized pieces)
• coconut milk - 200 ml
• 1 cup of basil leaves
• 2 tbsp fish sauce
• 4-5 cloves of garlic
• a bunch of coriander leaves with stalks
• 7/8 shallots
• 1 small onion
• 1 tbsp oil
• Extra basil leaves to garnish.

Recipe:

• Clean the chicken and chop it to bite size pieces.
• In a mortar, take the garlic cloves, the coriander stalks, green chilies and the shallots and pound them to a coarse paste.

• Heat a wok, and add a tbsp of oil. Add this pounded paste and let it cook for 2-3 minutes.

• Add a sliced onion and cook further till it is translucent.
• Add 2 tbsp of fish sauce and then the chicken pieces.

• Shake the pan or stir with a wooden spoon so that the chicken is evenly browned and cooked.

• Add the basil leaves after tearing them slightly.

• Finally add the coconut milk and coriander leaves and simmer for 5-6 minutes.

• Hot and yummy basic chicken is ready to serve.
• Garnish with coriander leaves and more basil leaves.

• Serve hot with steamed Jasmine rice.

Quantity:

• 3-4 servings with rice 

Notes:

• I have not added any seasonings other than fish sauce to this recipe. Fish sauce is salty  enough for the whole dish, so you do not need to add any more salt. 
• Can increase the chilies to make it spicier. I added a red chili after sauteing the initial garlic/coriander/shallot mix.