Basil Chicken Curry With Coconut Rice
From dond 17 years ago
- 30 minutes to make
- Serves 4
There is another, excellent, version of this recipe on this board; mine is a bit simpler, uses fewer ingredients, and takes very little time to prepare. I must have gotten this from a publication, although at this point, I can't remember where (I tend never to clip recipes, preferring to block and copy, or scan, into WORD documents -- makes searching far easier). Read more Anyway, the chicken is very tasty and requires a minimum investment of time and money. See less
Ingredients
- 1½ cups basmati rice shopping list
- 2¼ cups water shopping list
- 1 teaspoon canola oil shopping list
- salt shopping list
- ½ cup shredded unsweetened coconut shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 2 tablespoons finely minced fresh ginger shopping list
- 1½ pounds skinless, boneless chicken breasts, cut into ½-inch strips shopping list
- Freshly ground pepper shopping list
- 1 medium yellow onion, finely diced shopping list
- One 14-ounce can unsweetened coconut milk shopping list
- 1 cup chicken stock shopping list
- 1½ tablespoons Thai green curry paste shopping list
- ⅓ cup plus 2 tablespoons coarsely chopped basil leaves shopping list
- 3 tablespoons minced cilantro shopping list
- 3 scallions, white and light green parts only, cut into 2-inch lengths shopping list
- Freshly ground pepper shopping list
- ½ cup chopped dry-roasted peanuts shopping list
- Sliced avocado and mango, for serving shopping list
How to make it
- In a saucepan, bring the water, canola oil, and a pinch of salt to a boil; add rice and cover. Simmer over low heat for 15 minutes.
- When all of the liquid has been absorbed, take the rice off the heat and keep warm in a 180-degree oven.
- Meanwhile, in a medium skillet, toast coconut over moderately low heat, stirring, until golden, about 5 minutes. Don't let it burn. Transfer to a plate and let cool.
- In a larger skillet, heat 1 tablespoon olive oil. Add 1 tablespoon of the minced ginger and cook over moderately high heat until fragrant, about 30 seconds. Actually, I don't mince the ginger; I use a microplane -- it gives you a much better consistency, allowing the ginger to cook much more quickly and evenly.
- Season the chicken with salt and pepper, add to the pan, and cook until lightly browned, about 5 minutes. Transfer to a bowl.
- Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently.
- Add the coconut milk, stock, and curry paste and bring to a boil, stirring.
- Simmer the sauce for 5 or 10 minutes, just until it thickens.
- Add the chicken, ⅓ cup of the basil, 2 tablespoons of the cilantro, and the scallions; simmer until the chicken is cooked through, 5 minutes.
- Season with salt and pepper.
- Transfer the warm rice to a bowl; sprinkle with the coconut.
- Transfer the chicken to another bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts.
- To serve, spoon some of the rice onto a plate, top with several pieces of chicken and some of the sauce.
- Garnish with slices of avocado and mango on the side.
- Note: I have a peanut allergy, so I substitute chopped walnuts for peanuts, but you can use basically whatever you like as a garnish.
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" It was excellent "