Basil Chicken Curry with Coconut Rice

Ready in 45 minutes


1 1/2 cups basmati rice
2 1/4 cups water
canola oil
1/2 cup shredded unsweetened coconut
2 tablespoons olive oil
2 tablespoons minced ginger
1 1/2 pounds chicken breasts, cut into 3 x 1/2 in strips
ground pepper
1 medium onion, chopped
14 ounces unsweetened coconut milk
1 cup chicken broth
1 1/2 tablespoons green curry paswte
1/3 cup chopped basil leaves
3 tablespoons minced cilantro
3 scallions, white ~~amp light green parts only, cut
1/2 cup chopped dry-roasted peanuts

Original recipe makes 4 Servings



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

Alert editor   
Calories Per Serving: 799 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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