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
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
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