Basil Chicken Curry with basil rice and naan bread
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.
