Basil Chicken Curry With Coconut Rice |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
11/2 cups basmati rice |
21/4 cups water |
1 teaspoon canola oil |
salt |
1/2 cup shredded unsweetened coconut |
2 tablespoons extra-virgin olive oil |
2 tablespoons finely minced fresh ginger |
11/2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips |
freshly ground pepper |
1 medium yellow onion, finely diced |
one 14-ounce can unsweetened coconut milk |
1 cup chicken stock |
11/2 tablespoons thai green curry paste |
⅓ 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 |
Directions:
1. 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.
2. When all of the liquid has been absorbed, take the rice off the heat and keep warm in a 180-degree oven.
3. 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.
4. 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.
5. Season the chicken with salt and pepper, add to the pan, and cook until lightly browned, about 5 minutes. Transfer to a bowl.
6. 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.
7. Add the coconut milk, stock, and curry paste and bring to a boil, stirring.
8. Simmer the sauce for 5 or 10 minutes, just until it thickens.
9. 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.
10. Season with salt and pepper.
11. Transfer the warm rice to a bowl; sprinkle with the coconut.
12. Transfer the chicken to another bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts.
13. To serve, spoon some of the rice onto a plate, top with several pieces of chicken and some of the sauce.
14. Garnish with slices of avocado and mango on the side.
15. 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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