Basil Chicken Curry with basil rice and naan bread
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Basil Chicken Curry with basil rice and naan bread

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Naan Bread Recipe

Basil Chicken Curry with basil rice and naan bread

Basil Chicken Curry with basil rice and naan bread

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 people

Ingredients
  

Basil and coconut milk rice

  • 1 can coconut milk
  • 1 cup Jasmine rice
  • 1 tbsp fresh ginger grated
  • 2 tbsp fresh basil chopped
  • 1 lime juiced + zest

Curry

  • 1 kg boneless skinless chicken thighs diced
  • 2 red capsciums chopped in long thin strips
  • 1/2 cup green beans fresh or frozen
  • 2 fresh corn kernels removed from cobs
  • 1 tbsp fresh ginger grated
  • 2 tbsp olive oil
  • 2 cloves garlic grated
  • 2-3 tbsp thai red curry paste
  • 1 tbsp mild curry powder
  • 1 can coconut milk
  • 1 tbsp fish sauce
  • 1/2 cup fresh basil chopped

Instructions
 

Basil and coconut milk rice

  • Add coconut milk to a medium saucepan. Bring to the boil and then add rice, salt, ginger.
  • Stir to combine and then place the lid on the pot and turn down the heat to the lowest setting.
  • Allow the rice to cook 10 minutes on low and turn the heat off and let the rice sit on the stove, covered for another 20 minutes.
  • After 20 minutes remove the lid and add the lime juice and zest and basil. Fluff the rice with a fork.

Curry

  • Heat a large frypan over medium heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through.
  • Remove the chicken and place on a plate. Add another tablespoon of olive oil to the pan .
  • Add the peppers and corn, saute for 2-3 minutes, then add the green beans, ginger and garlic. Saute the veggies until they just begin to soften.
  • Add the chicken back to the pan and toss everything together. Add the curry powder and curry paste to the pan and coat all the veggies and chicken.
  • Cook for a minute and then add the coconut milk and fish sauce.
  • Stir to combine , bring to the boil , cook till the sauce thickens slightly.
  • Remove from the heat and stir in the basil. Serve the curry next to the rice and naan bread on the side.

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