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Name: Basil Chicken Curry with Coconut Rice
Prep time: 30 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 1/2 cups basmati rice; 2 1/4 cups water; canola oil; salt; 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

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INGREDIENTS

1 1/2 cups basmati rice
2 1/4 cups water
canola oil
salt
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

Servings

INSTRUCTIONS

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

NOTES

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Basil Chicken Curry with Coconut Rice

1 1/2 cups basmati rice
2 1/4 cups water
 canola oil
 salt
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

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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Nutrition

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Serving Size: 1 Serving (878g)
Recipe Makes: 4 Servings

Calories: 932
Calories from Fat: 562 (60%)

Amt Per Serving		% DV

	Total Fat 62.4g	83 %
	Saturated Fat 26.5g	133 %
	Monounsaturated Fat 21.7g
	Polyunsanturated Fat 11g
Cholesterol 0mg		0 %
Sodium 1310.6mg		45 %
Potassium 784.7mg		21 %
Total Carbohydrate 82.4g		24 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 76.1g
Protein 18.1g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 932

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