Coconut Curry Chicken
A lightened up version of a Thai chicken curry with coconut milk, curry powder, and fresh basil.
Ingredients
- 2 teaspoons vegetable oil (divided)
- 1 cup chopped onions
- 2 cups fresh basil leaves
- 1 clove garlic (crushed)
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/2 pound skinless (boneless chicken breasts, cut into 1-inch pieces)
- 3/4 cup light coconut milk
- steamed rice (I prefer Jasmine or Chinese egg noodles or rice noodles)
Instructions
- Prepare rice or noodles, if desired.
- Meanwhile, heat 1 teaspoon oil in a large non-stick skillet over medium high heat until hot. Add onion and saute 3 minutes. Add basil, stir-fry for 2 minutes. Remove from pan and keep warm.
- Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add garlic and stir-fry 30 seconds. Add curry powder, salt and red pepper; stir-fry 10 seconds. Add chicken and stir-fry 3 minutes.
- Stir in coconut milk, reduce heat to medium. Cook 2 minutes or until chicken is done. Stir in basil mixture and toss well.
- To serve, spoon mixture over rice or noodles.
Notes
Source: Adapted from Cooking Light
You're Gonna Bake It After All
bakeitafterall.com
