Easy Chicken Coconut 'curry'

1. 1

   While slightly frozen or thawing, slice chicken into thin medallions.

2. 2

   Meanwhile, bring coconut milk and salt to simmer in a large, thick pan over low heat.

3. 3

   When simmering, add chicken to pan.

4. 4

   Cover and keep at just a simmer.

5. 5

   Slice the small chilis lengthwise, discarding stem.

6. 6

   Use a knife to scrape off the seeds and rinse.

7. 7

   Add chilis to pan.

8. 8

   When the chicken is done (~20 minutes for me) remove from heat and stir in whole basil leaves, unless the leaves are exceptionally large.

9. 9

   Let sit a few minutes for the flavors to mix.

10. 10

    Serve over white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.