Recipe

Basil Chicken Curry With Coconut Rice Recipe

Add Step-by-Step Photos	Dond / All my dishes 9 months ago There is another, excellent, version of this recipe on this board; mine is a bit simpler, uses fewer ingredients, and takes very little time to prepare. I must have gotten this from a publication, although at this point, I can't remember where (I ten... More Prep:10m Cook:30m Servings:4	Dond
	chicken thai simple

Does this look good? Yeah! / Nope

Fans

mystic_riv

Ingredients

1½ cups basmati rice

2¼ cups water

1 teaspoon canola oil

Salt

½ cup shredded unsweetened coconut

2 tablespoons extra-virgin olive oil

2 tablespoons finely minced fresh ginger

1½ pounds skinless, boneless chicken breasts, cut into ½-inch strips

Freshly ground pepper

1 medium yellow onion, finely diced

One 14-ounce can unsweetened coconut milk

1 cup chicken stock

1½ tablespoons Thai green curry paste

⅓ cup plus 2 tablespoons coarsely chopped basil leaves

3 tablespoons minced cilantro

3 scallions, white and light green parts only, cut into 2-inch lengths

Freshly ground pepper

½ cup chopped dry-roasted peanuts

Sliced avocado and mango, for serving

Directions

In a saucepan, bring the water, canola oil, and a pinch of salt to a boil; add rice and cover. Simmer over low heat for 15 minutes.

When all of the liquid has been absorbed, take the rice off the heat and keep warm in a 180-degree oven.

Meanwhile, in a medium skillet, toast coconut over moderately low heat, stirring, until golden, about 5 minutes. Don't let it burn. Transfer to a plate and let cool.

In a larger skillet, heat 1 tablespoon olive oil. Add 1 tablespoon of the minced ginger and cook over moderately high heat until fragrant, about 30 seconds. Actually, I don't mince the ginger; I use a microplane -- it gives you a much better consistency, allowing the ginger to cook much more quickly and evenly.

Season the chicken with salt and pepper, add to the pan, and cook until lightly browned, about 5 minutes. Transfer to a bowl.

Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently.

Add the coconut milk, stock, and curry paste and bring to a boil, stirring.

Simmer the sauce for 5 or 10 minutes, just until it thickens.

Add the chicken, ⅓ cup of the basil, 2 tablespoons of the cilantro, and the scallions; simmer until the chicken is cooked through, 5 minutes.

Season with salt and pepper.

Transfer the warm rice to a bowl; sprinkle with the coconut.

Transfer the chicken to another bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts.

To serve, spoon some of the rice onto a plate, top with several pieces of chicken and some of the sauce.

Garnish with slices of avocado and mango on the side.

Note: I have a peanut allergy, so I substitute chopped walnuts for peanuts, but you can use basically whatever you like as a garnish.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

trackwidow 9 months ago said:
This sounds really good. It's funny you mention your peanut allergy. My husband has a pecan/walnut allergy, so I substitute peanuts and almonds in recipes. What ever works!

kukla 9 months ago said:
Excellent post (as per usual) Dond! Easy, yet packed with layers of flavors....works for me. thank you!

invisiblechef 9 months ago said:
I agree what a great recipe, I love every flavor you have here, and it's not too complicated either! What do you think about me substituting brown jasmine rice?

Marie

mellian 9 months ago said:
Looks like a lot of work, but I'm sure it will be worth it.

dond 9 months ago said:
Invisiblechef: Substituting the rice works -- I've done it.
Mellian: Really not that much work. You can get the whole dish on the table in less than half an hour.

mystic_river1 7 months, 1 week ago said:
Perfect as is!

Add a Comment