Coconutandbasilchicken Recipes

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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

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

BASIL CHICKEN IN COCONUT CURRY SAUCE



Basil Chicken in Coconut Curry Sauce image

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

4 boneless skinless chicken breast halves (about 1 lb.)
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground turmeric
1/4 teaspoon chili powder
1 large red onion, chopped
3 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 (13 1/2 ounce) can unsweetened coconut milk
2 teaspoons cornstarch
3 tablespoons snipped fresh basil
1 tablespoon finely chopped gingerroot
hot cooked rice
fresh basil (optional)

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

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.

STICKY COCONUT CHICKEN AND RICE



Sticky Coconut Chicken and Rice image

This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Provided by Kay Chun

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
1/2 cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving

Steps:

  • Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
  • In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
  • Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
  • Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

BRAZILIAN CHICKEN WITH COCONUT MILK



Brazilian Chicken with Coconut Milk image

This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.

Provided by MLYIN

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 45m

Yield 4

Number Of Ingredients 14

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Steps:

  • In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
  • Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 11.5 g, Cholesterol 71.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 234.4 mg, Sugar 4.1 g

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.

COCONUT CHICKEN CURRY RECIPE BY TASTY



Coconut Chicken Curry Recipe by Tasty image

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Steps:

  • In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  • Add the curry powder and stir well, cooking for 3-4 minutes more.
  • Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  • Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  • Add the chicken broth to the pot and stir.
  • Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

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2021-04-07 For the stir fry. Heat the oil in a large pan over high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally. Season the chicken with salt and pepper to taste. Add the red and green bell peppers and shallots, then cook for another 4-5 minutes or until peppers have softened. Add the garlic and serrano pepper.
From dinneratthezoo.com


RECIPE: DERVAL O'ROURKE'S QUICK COCONUT AND BASIL CHICKEN
2015-03-24 a handful of basil leaves, torn 300ml coconut milk (OK I used the whole 400ml tin and an extra chicken breast) Brown or basmati rice to serve Heat the olive oil in a large pan over a medium heat. Add the shallots, leeks and chili and cook for about 10 minutes (until soft). If the pan gets too dry add a dash of water.
From bumblesofrice.com


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