Coconut And Basil Chicken Recipes

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THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE



Thai Basil Chicken with Coconut Curry Sauce image

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

2 teaspoons sesame oil
1 medium onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
3 skinless, boneless chicken breasts, cut into 1-inch strips
kosher salt and ground black pepper to taste
1 tablespoon green curry paste
1 (15 ounce) can unsweetened coconut milk
1 cup chicken broth
1 cup snow peas
1 cup chopped shiitake mushrooms
1 red bell pepper, cut into strips
½ cup bamboo shoots
½ teaspoon ground cinnamon
3 tablespoons chopped fresh basil
½ lemon, juiced

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



Coconut Basil Chicken Curry image

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

1 1/2 pound chicken breasts (boneless and skinless (2 or 3 depending on size), cut into small cubes)
2 tablespoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
2 tablespoon olive oil
1 onion (chopped)
3 cloves garlic (finely minced)
1 jalapeno pepper (seeded and chopped)
1/4 cup basil (fresh and torn roughly)
14 ounce coconut milk ((1 can))
1/2 cup chicken broth (low sodium or no sodium added)

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 COCONUT CURRY



Basil Chicken Coconut Curry image

Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger

Provided by Elise Bauer

Categories     Dinner     1-Pot     Quick and Easy     Restaurant Favorite     Chicken     Chicken Curry     Chicken Thigh     Coconut Milk     Curry

Time 40m

Yield 4

Number Of Ingredients 19

1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
A small pinch of ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne, or more to taste
1/2 teaspoon turmeric
1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
1 large onion, sliced root to tip
5 cloves garlic, minced
1 Tbsp finely chopped fresh ginger
1-2 jalapeño peppers, seeded and minced
2 Tbsp canola oil, rice bran oil or ghee
1 14-oz can coconut milk
1 Tbsp lime juice, or to taste
12-20 fresh basil leaves, torn roughly
Hot cooked rice for serving

Steps:

  • Mix the spices: In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.

Nutrition Facts : Calories 444 kcal, Carbohydrate 10 g, Cholesterol 138 mg, Fiber 1 g, Protein 31 g, SaturatedFat 22 g, Sodium 746 mg, Sugar 2 g, Fat 34 g, ServingSize Serves 4, UnsaturatedFat 0 g

THAI CHICKEN WITH BASIL AND COCONUT MILK



Thai Chicken With Basil and Coconut Milk image

This recipe is from Australian Women's Weekly - Easy Thai Style Cookery and is one of our favorite home cooked thai meals. It is easy and quick to put together and tastes wonderful

Provided by Deantini

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast
1 tablespoon oil
1 onion, finely chopped
2 tablespoons red chilies, finely chopped
1 cup fresh basil, finely shredded (or 1-2 tbsp dried basil)
2 tablespoons fish sauce
1 teaspoon fresh cilantro roots (or 1 tbsp fresh cilantro leaves)
1 1/2 teaspoons sugar
13 1/2 ounces coconut milk

Steps:

  • heat oil in wok or deep pan.
  • cook onions and chilies until soft.
  • add chicken and stir fry until tender. Add basil, fish sauce, cilantro and sugar. Cook for 1 minute.
  • add coconut milk and heat through.
  • serve with white sticky rice.

COCONUT AND BASIL CHICKEN



Coconut and Basil Chicken image

Make and share this Coconut and Basil Chicken recipe from Food.com.

Provided by AmandaInOz

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

2 chicken breasts
150 g snow peas
1 stalk lemongrass, chopped
1 cup Thai basil
1 long green chili, seeded and sliced thinly
2 kaffir lime leaves
400 g coconut cream
15 g ginger, sliced
2 garlic cloves
1 tablespoon fish sauce
1/3 cup fish stock
coconut oil, melted
sea salt
black pepper

Steps:

  • Rub chicken with salt and pepper and pan fry with coconut oil until cooked through. Remove from pan, shred and keep warm.
  • Add more oil, garlic, ginger and lemongrass to pan and cook for a couple of minutes, add fish sauce and then stir in stock and coconut cream and cook until starts to thicken (around 5 mins). Add snow peas and cook until just cooked.
  • Divide chicken between bowls and spoon over coconut sauce and sprinkle basil leaves, lime leaves and chilli.

MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE



Mango Chicken Thighs with Basil-Coconut Sauce image

This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 can (13.66 ounces) coconut milk
1 medium mango, peeled and chopped
4 green onions, sliced
1/2 cup thinly sliced fresh basil, divided
1/4 cup miso paste
2 teaspoons Sriracha chili sauce
2 cups cooked jasmine rice
2 medium limes, quartered

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.

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