THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE
A classic Thai chicken curry with coconut milk and basil. Serve over jasmine rice and garnish with basil leaves.
Provided by Pietro
Categories World Cuisine Recipes Asian Thai
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
- Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
- Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 15.7 g, Cholesterol 50 mg, Fat 29.7 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 21.2 g, Sodium 532.8 mg, Sugar 4.4 g
COCONUT BASIL CHICKEN CURRY
This Coconut Basil Chicken Curry is an incredibly fragrant coconut milk based curry and ready in just 30 minutes. Perfect for a busy weeknight.
Provided by Joanna Cismaru
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Add the chicken to a small bowl and sprinkle the curry powder, chili powder and salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.
- In a large skillet add the olive oil and heat over medium-high heat. Add the chicken and cook for about 5 minutes, just until the chicken starts to brown.
- Add the onion to the skillet and cook until onion is translucent, about 5 more minutes.
- Stir in the garlic and jalapeno pepper and cook for another 30 seconds just until the garlic becomes aromatic.
- Add the chicken broth and coconut milk to the skillet. Bring to a boil, then turn down the heat to a medium and cook for 5 more minutes. Taste for seasoning and adjust with salt and pepper as needed. Stir in the basil and remove from heat.
- Serve warm over rice.
Nutrition Facts : Calories 483 kcal, Carbohydrate 8 g, Protein 39 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 108 mg, Sodium 373 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BASIL CHICKEN IN COCONUT CURRY SAUCE
This recipe was a 1997 Grand Prize Winner in Better Homes and Gardens! Enjoy! Chicken needs to stand for 30 minutes before cooking.
Provided by Sharon123
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Rinse chicken, pat dry.
- Cut into 1" pieces.
- Place in medium bowl.
- In small bowl stir together the cardamom, cinnamon, cloves, coriander,, cumin, salt, pepper, turmeric, and chili powder.
- Sprinkle over chicken, toss to coat.
- Cover and let stand at room temperature for 30 minutes or in fridge for 1 to 2 hours.
- In a large nostick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium heat for 2 minutes.
- Remove onion mixture.
- Add about half of the chicken to the wok or skillet.
- Cook and stir 2 to 3 minutes or till chicken is tender and no pink remains.
- Remove chicken from pan.
- If necessary, add more oil.
- Cook and remove remaining chicken as above.
- Stir together coconut milk and cornstarch.
- Carefully add to wok or skillet.
- Cook and stir till thickened and bubbly.
- Return chicken and onion mixture to skillet.
- Stir in snipped basil and gingerroot.
- Cook and stir about 2 minutes more or till heated through.
- Serve over rice.
- Garnish with fresh basil, if desired.
- Makes 4 servings.
- Enjoy!
Nutrition Facts : Calories 385.1, Fat 27.1, SaturatedFat 19.3, Cholesterol 75.5, Sodium 446.6, Carbohydrate 10, Fiber 1.5, Sugar 2, Protein 27.9
PEANUT CURRY WITH CHICKEN AND BASIL
Thick curry sauce made with peanut butter and coconut milk. Serve over long-grain rice.
Provided by Mason Atom Wolak
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon sesame oil in a large frying pan over medium heat. Add garlic and 1/3 of the basil. Saute until garlic is fragrant, about 30 seconds. Add onion and cook until transparent, 5 to 7 minutes.
- Add chicken to the pan with remaining sesame oil and season with chile powder. Add mushrooms and bamboo shoots. Cook until the chicken is only slightly pink in the center and the mushrooms have started to lose their moisture, 4 to 5 minutes. Add curry paste and mix well.
- Pour in 1/2 of the coconut milk. Stir until vegetables and chicken are evenly coated. Add peanut butter and curry powder and mix thoroughly. Cook over medium heat until the sauce thickens, stirring often to keep the sauce from burning to the bottom of the pan, 10 to 15 minutes.
- Reduce heat to low and add remaining coconut milk and brown sugar. Continue to simmer over low heat until desired consistency is reached, 10 to 15 minutes more, tasting and adding more peanut butter if needed.
Nutrition Facts : Calories 601.3 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 45.4 g, Fiber 4.9 g, Protein 34.2 g, SaturatedFat 23.1 g, Sodium 248.9 mg, Sugar 10 g
THAI BASIL CHICKEN IN COCONUT-CURRY SAUCE
This is a family favorite recipe the kids enjoy as well. I grown my own Thai basil, so I have lots of it in the summer. It does give the dish much more flavor. When basil is out of season I use cilantro. I eliminate the jalapenos when serving this to my kids.
Provided by 4JRhodes
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- ~Rinse chicken and pat dry. Place in a storage bag and toss with the curry powder and ½ teaspoon salt. Refrigerate for 30 minutes.
- ~In a 12-inch skillet, heat 1 teaspoon oil at medium-high heat. Add half of chicken and cook 2-3 minutes or till chicken is no longer pink. Remove chicken and repeat with remaining chicken. Remove chicken.
- ~Heat 1 teaspoon oil in the same skillet. Add onion and bell pepper, and jalapeno peppers. Cook for about 5 minutes. Add garlic, and ginger just until fragrant, about 30 seconds.
- ~Stir cornstarch into coconut milk. Turn heat to low and slowly add milk. Cook and stir until thickened. Turn up the heat to medium if needed. Add chicken and basil just before serving. Sometimes I add more curry if needed. Serve over hot rice and garnish with fresh basil. Steamed cauliflower goes well with this dish.
SLOW COOKER BASIL CHICKEN AND COCONUT CURRY RECIPE - (3.7/5)
Provided by MJH
Number Of Ingredients 18
Steps:
- Heat olive oil in a large skillet over medium-high heat and, once oil is shimmering, sear both sides of (seasoned) chicken thighs in batches, making sure to let oil heat up again before searing the next batch. Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the slow cooker and stir together until incorporated. Place seared chicken, red onions, jalapeños and garlic to the slow cooker, and stir everything together. Cover slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8, until chicken is cooked through. Once cooked through, use two forks to shred into small pieces. Create a slurry by whisking cornstarch with 2 tablespoons cold water in a small bowl or glass. Once smooth, pour slurry, along with fresh ginger, into the slow cooker. Return shredded chicken to the slow cooker, then stir everything together. Cover and cook for another 10 to 15 minutes, or until mixture has thickened. Stir in fresh basil and cilantro, then serve with sticky rice or naan.
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