Basil Chicken Coconut Curry
Basil Chicken Coconut Curry requires approximately 40 minutes from start to finish. This recipe makes 4 servings with 479 calories, 26g of protein, and 36g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have coconut milk, chicken thighs, basil leaves, and a few other ingredients on hand, you can make it. It works well as a reasonably priced main course. It is a good option if you're following a gluten free and dairy free diet. Coconut Basil Chicken Curry, Basil Chicken in Coconut-Curry Sauce, and Curry Chicken in Basil Coconut Sauce are very similar to this recipe.
Instructions
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.
Sauté onions, jalapeños, ginger, garlic, spices: In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.
Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute.
Add coconut milk, chicken, simmer:
Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.
Add basil, lime juice: When the chicken is tender, turn off the heat and add the basil and lime juice.
Add more lime juice and salt to taste and serve over rice.