Description
A comforting and exotic chicken dish cooked in a rich coconut sauce, infused with basil and spices, perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breast halves
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon dried basil
- 1/4 teaspoon ground ginger
- 400 ml coconut milk
- 120 ml cream
- 1 tablespoon cornstarch
- 600–800 g hot cooked rice
Instructions
- Cut the chicken into bite-sized pieces, around 2.5 cm, and transfer to a medium bowl.
- Season the chicken with the spice mixture of curry powder, salt, black pepper, and chili powder.
- Marinate for 1-2 hours in the refrigerator.
- Heat olive oil in a large nonstick frying pan over medium-high heat.
- Sauté the chopped red onion, basil, ginger, garlic, and jalapeño until the onions become translucent.
- Cook the marinated chicken in the pan for 5-6 minutes, stirring often, until no longer pink.
- Prepare the sauce by whisking together coconut milk, cream, and cornstarch in a separate bowl.
- Combine the coconut mixture into the pan and whisk continuously as it thickens.
- Simmer for 5-10 minutes to meld the flavors.
- Serve over hot rice and enjoy!
Notes
Marinate the chicken longer for deeper flavor. This dish can be made ahead of time and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg