Coconut Basil Chicken Curry


This is a quick and easy way to make chicken coconut curry with basil. I like to buy Thai red curry paste in a jar to make this. It’s very convenient and doesn’t require adding a long list of spices to the dish. I used regular basil in my dish, because obtaining Thai basil would require going to the special Asian market. I’ve found that although they aren’t the same, I can substitute regular basil in someĀ  Thai dishes, where it is not the main focal point, and get away with it. I also like to use coconut cream in this dish. I have recently found coconut cream beside the coconut milk at my local grocery store. Either coconut milk or coconut cream will work in this dish. Coconut cream is of course higher in calories, so if your watching your calories, stick to the milk. I learned from a friend a while ago to add potatoes to curries. I like doing that because it’s filling and ads another vegetable.

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curry-chicken

Coconut Basil Chicken Curry

Ingredients:

2 lbs boneless skinless chicken breasts or thighs
2 baking potatoes, dices
1 large onion, diced
2 cloves garlic, diced
1 - 14 oz can coconut milk or cream
1 tablespoon red curry paste
1/2 cup torn basil
kosher salt
pepper
steamed white rice

Directions:

Salt and pepper chicken. Preheat large skillet. Drizzle with olive oil. Add chicken and potatoes. Cook over medium heat until they start to caramelize. Add onions and a little kosher salt. Cook until translucent. Add garlic and cook until fragrant. Add coconut milk or cream and curry paste. Stir well and bring to a simmer. Simmer until thickened.

After sauce has thickened and reduced, remove from heat, and stir in fresh basil. Stir until wilted. Then serve chicken curry over white rice.

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