Description
A flavorful Thai-inspired dish featuring tender chicken cooked in creamy coconut milk with fresh basil, served alongside fragrant spiced rice.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup fresh basil leaves
- 1 red bell pepper, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp vegetable oil
- 1 lime, cut into wedges
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Cook the rice with turmeric and cumin according to package instructions.
- Heat oil in a large pan over medium heat. Add onion and garlic, sauté for 2 minutes.
- Add chicken slices and cook until no longer pink, about 5 minutes.
- Stir in red curry paste, fish sauce, and brown sugar. Cook for 1 minute.
- Pour in coconut milk and bring to a simmer. Cook for 8 minutes.
- Add bell pepper and basil. Cook for 2 more minutes.
- Serve the chicken over spiced rice with lime wedges on the side.
Notes
- For extra heat, add sliced chili peppers.
- Replace fish sauce with soy sauce for a vegetarian version.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Thai coconut chicken, basil chicken recipe, spiced rice, quick dinner ideas