Chili Chicken with Basil and Coconut Cream 
(serves 4)

500 g (1 lb) chicken breast fillets
2 tablespoons oil
1 onion, finely chopped
2 tablespoons finely chopped birdseye/Thai red chillies * 
1 cup shredded fresh basil
2 tablespoons fish sauce
1 teaspoon chopped fresh cilantro root
1-1/2 teaspoons sugar
1 cup coconut cream

*If birdseye/Thai chillies are used, this makes a reasonably hot
curry; although heat ratings are very subjective.  Suffice it to say I
wouldn't serve it to my parents or children with this amount of chili.
If you are wary of too much heat, use half this amount, then if you
need more heat, sprinkle the uncooked remainder over the dish as a
garnish.

Cut chicken into half inch strips.  Heat oil in wok, add onion and
chillies, stir fry until the onion is soft.  Add chicken, stir fry
until chicken is tender.  Add basil, fish sauce, cilantro root and
sugar, stir fry for a minute.
Add coconut cream, stir mixture until heated through.
Serve with steamed rice.