Description
Delightful dish featuring succulent chicken enveloped in a creamy coconut curry sauce, enhanced by fresh ginger and basil.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon cornstarch (optional, for browning)
- 1 tablespoon olive oil or butter
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- ½ teaspoon turmeric (optional, for color and depth)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons soy sauce or tamari
- 1 tablespoon brown sugar or honey
- Juice of ½ lime
- ½ cup fresh basil leaves, chopped (plus more for garnish)
- Sliced bell peppers
- Snow peas
- Red pepper flakes or fresh chili for heat
- Chopped cilantro for extra garnish
Instructions
- Prepare the Chicken: Season chicken pieces with salt, black pepper, and cornstarch.
- Sauté Aromatics: In a large pan, heat olive oil and cook chicken until browned, about 8-10 minutes. Remove and set aside.
- Make the Curry Sauce: In the same pan, add oil or butter, sauté garlic and ginger until fragrant, then stir in curry powder and turmeric.
- Combine Ingredients: Pour in the coconut milk, soy sauce, brown sugar, lime juice, and fresh basil, bell peppers, and snow peas.
- Finish the Dish: Return chicken to the pan and simmer for 5-7 minutes to meld flavors. Adjust seasoning with salt or red pepper flakes.
- Garnish and Serve: Serve hot, garnished with extra basil and cilantro.
Notes
Use fresh basil for garnishing and feel free to add additional veggies. Adjust spice levels to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg