Basil Chicken Curry with Coconut Rice Recipe

Name: Basil Chicken Curry with Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups basmati rice; 2 1/4 cups water; 1 teaspoon canola oil; Salt; 1/2 cup shredded unsweetened coconut; 2 tablespoons extra-virgin olive oil; 2 tablespoons minced fresh ginger; 1 1/2 pounds skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips; Freshly ground pepper; 1 medium onion, chopped; One 14-ounce can unsweetened coconut milk; 1 cup chicken stock or canned low-sodium broth; 1 1/2 tablespoons Thai green curry paste; 1/3 cup plus 2 tablespoons coarsely chopped basil leaves; 3 tablespoons minced cilantro; 3 scallions, white and light green parts only, cut into 2-inch lengths; Freshly ground pepper; 1/2 cup chopped dry-roasted peanuts; Sliced avocado and mango, for serving

Servings: persons

1 1/2 cups basmati rice
2 1/4 cups water
1 teaspoon canola oil
Salt
1/2 cup shredded unsweetened coconut
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh ginger
1 1/2 pounds skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips
Freshly ground pepper
1 medium onion, chopped
One 14-ounce can unsweetened coconut milk
1 cup chicken stock or canned low-sodium broth
1 1/2 tablespoons Thai green curry paste
1/3 cup plus 2 tablespoons coarsely chopped basil leaves
3 tablespoons minced cilantro
3 scallions, white and light green parts only, cut into 2-inch lengths
Freshly ground pepper
1/2 cup chopped dry-roasted peanuts
Sliced avocado and mango, for serving

1
In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover.
2
Simmer over low heat for 15 minutes.
3
Meanwhile, in a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes.
4
Transfer to a plate and let cool.
5
In a large skillet, heat 1 tablespoon of the olive oil.
6
Add 1 tablespoon of the ginger and cook over moderately high heat until fragrant, about 30 seconds.
7
Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes.
8
Transfer to a bowl.
9
Add the remaining 1 tablespoon of olive oil to the skillet.
10
Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently.
11
Add the coconut milk, stock and curry paste and bring to a boil, stirring.
12
Simmer the sauce for 5 minutes, until thickened.
13
Add the chicken, 1/3 cup of the basil, 2 tablespoons of the cilantro and the scallions; simmer until the chicken is cooked through, 5 minutes.
14
Season with salt and pepper.
15
Transfer the rice to a bowl; sprinkle with the coconut.
16
Transfer the chicken to another bowl.
17
Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts.
18
Serve the avocado and mango on the side.

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups basmati rice, 2 1/4 cups water, 1 teaspoon canola oil, Salt, and more.

Yes, Basil Chicken Curry with Coconut Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basil Chicken Curry with Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions