I missed my own deadline…… [Insert random profanity]…… The plan was to put this post up by Sunday morning, but as usual, procrastination is queen in this household. I somehow managed to find more than one excuse to not finish this post; “the picture is out of focus”, “I don’t know what to write about”, “I’m soooo sleepy”, etc. You get the picture.
To be fair, I had started writing 3 posts by Saturday. But none of them got finished. Again, various excuses I’m not going to bore you with but it all boils down to procrastination. I’ve always said that if there was a competition held to find the biggest procrastinator, I wouldn’t win it. Not because there are bigger procrastinators out there, but because I would put off signing up for it till it’s too late and thus, not qualify. Oh, the irony.
It’s a horrible trait to have and I pray to God that my children would not take after me in this. It has been my New Year’s resolution for the past years (I’ve lost count how many) to procrastinate less. You could argue why not resolve to not procrastinate at all, but who are we kidding here? It’s never happened and it probably never will. Much like my resolution to eat less and exercise more (I’ve been putting that off too). I even put off satisfying my cravings.
I did manage to satisfy one craving recently though. Chilli chicken with basil and coconut cream. It’s a dish I tried out of a cookbook many years ago and it’s been on regular rotation since. I’ve cooked this dish so many times that I no longer look at the recipe, but eyeball the amount of ingredients I use instead. And as we all know, when we eyeball, it tends to get a little difficult to pass on the recipe. The amounts listed in the recipe is estimated but still, this dish is very forgiving, so play around with it until you’re entirely satisfied with its taste. I always make a non-spicy version as well for the kids by leaving out the chillies and it still tastes great. I hope you enjoy it as much as we do.
Chilli Chicken with Basil and Coconut cream
Adapted from Australian Women Weekly: Easy Thai-style Cookery
Serves 2 pigs
- 2 chicken breast filets (300g), cut into 1 cm strips
- 1/2 onion, finely chopped
- 1 1/2 Tbsp vegetable oil
- 2 small fresh red chillies, finely chopped
- 1 cup shredded fresh basil
- 1 Tbsp fish sauce
- 1 tsp sugar
- 150ml coconut cream
- Heat oil in wok over medium heat. Add onion and chillies, stir-fry until onion is soft
- Add chicken and stir-fry until chicken is tender.
- Add fish sauce, sugar, and coconut cream. Mix well and simmer for 1-2 minutes until sauce bubbles and thickens
- Add basil and quickly mix well.
- Serve with steamed white rice.