Basil Chicken Curry with Coconut Rice
|1 1/2 cupsbasmati rice|
|2 1/4 cupswater|
|1/2 cupshredded unsweetened coconut|
|2 tablespoonsolive oil|
|2 tablespoonsminced ginger|
|1 1/2 poundschicken breasts, cut into 3 x 1/2 in strips|
|1 mediumonion, chopped|
|14 ouncesunsweetened coconut milk|
|1 cupchicken broth|
|1 1/2 tablespoonsgreen curry paswte|
|1/3 cupchopped basil leaves|
|3 tablespoonsminced cilantro|
|3 scallions, white ~~amp light green parts only, cut|
|1/2 cupchopped dry-roasted peanuts|
Basil Chicken Curry with Coconut Rice Preparation
In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 min.
Meanwhile in a med skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 min. Transfer to a plate and let cool.
In a large skillet, heat 1 T of the olive oil. Add 1 T of the ginger and cook over med-hi heat until fragrant, about 30 sec. Add the chicken, season with salt and pepper and cook until lightly browned, abut 5 min. Transfer to a bowl.
Add the remaining 1 T of the olive oil to the skillet. Add the onion and the remaining 1 T of ginger; cook over med heat for 5 min, stirring frequently. Add the coconut milk, stock and curry paste and bring to a boil, stirring. Simmer the sauce for 5 min until thickened.
Add the ckicken, 1/3 c basil, 2 T cilantro and the scallions; simmer until the chicken is cooked through, 5 min. Season with salt & pepper.
Transfer the rice to a bowl and mix with coconut.
Serve chicken over rice topped with peanuts
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