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
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.
THAI CHICKEN WITH BASIL STIR FRY
This is delicious and easy to make. Make it as spicy as you like or keep it mild.
Provided by GABRIELLEDC
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
- In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 60 g, Cholesterol 78 mg, Fat 12.1 g, Fiber 2.2 g, Protein 36.9 g, SaturatedFat 6.7 g, Sodium 804.4 mg, Sugar 1.6 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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