Top Recipes

Easy Caprese Chicken

Easy Caprese Chicken

80%
Read More
Almond Butter Sticks

Almond Butter Sticks

80%
Read More
Ginger Turmeric Vanilla Cookies

Ginger Turmeric Vanilla Cookies

80%
Read More
Italian Chicken

Italian Chicken

80%
Read More
The Best No Bake Classic Woolworth Cheesecake

The Best No Bake Classic Woolworth Cheesecake

80%
Read More
Mushroom Stroganoff (vegetarian)

Mushroom Stroganoff (vegetarian)

80%
Read More

Easy Simple Summertime Basil Chicken Curry

74/100 by 222 users
Easy Simple Summertime Basil Chicken Curry

INGREDIENTSBASIL COCONUT GINGER-LIME RICE

  • 1 (14 ounce) can coconut milk
  • 1 cup jasmine or basmati rice
  • 1 tablespoon fresh ginger grated
  • 1 lime juiced + zest

CURRY

  • 4 tablespoons extra virgin olive oil
  • 1 pound boneless skinless chicken diced
  • 2 bell peppers chopped
  • 1 zucchini chopped
  • 2 cups ears corn kernels removed from the cob (or about 1 1/2-2 frozen corn)
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic grated or minced
  • 2-3 tablespoon thai red curry paste I use 3
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1/2 cup fresh basil chopped
  • 1 mango diced
  • 1 jalapeño seeded + diced
  • fresh naan and goat cheese for serving

INSTRUCTIONSRICE1. Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice salt and ginger. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove covered for another 20 minutes (don t take any peeks inside!). After 20 minutes remove the lid and add the lime juice + zest. CURRY1. Heat a little olive oil in a large skillet over high heat. Add the chicken and cook until browned and cooked through about 5-10 minutes.

2. Add another drizzle of olive oil to the skillet. Add the peppers zucchini corn ginger and garlic. Cook the veggies 5 minutes or until they just begin to soften.

3. Add the coconut milk curry paste and fish sauce. Stir to combine bring the mixture to a boil cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil.

4. In a small bowl toss together the mango and jalapeño.

5. Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of goat cheese. Eat with Naan!This article and recipe adapted from this site

Share This:

More from Recipes

The Best Low Carb Hamburger Salad

The Best Low Carb Hamburger Salad

56%
Read More
Homemade Churros

Homemade Churros

91%
Read More
Lemon Meringue Macarons

Lemon Meringue Macarons

71%
Read More
Bangkok Coconut Curry Noodle Bowls Recipes

Bangkok Coconut Curry Noodle Bowls Recipes

76%
Read More
Chocolate Oreo Cake

Chocolate Oreo Cake

50%
Read More
Pumpkin Cream Cheese Streusel Muffins

Pumpkin Cream Cheese Streusel Muffins

68%
Read More
Piri Piri Chicken Rangers

Piri Piri Chicken Rangers

57%
Read More
The Best-crock Pot Loaded Baked Potato Soup

The Best-crock Pot Loaded Baked Potato Soup

68%
Read More
Easy Instant Pot Chicken Breasts

Easy Instant Pot Chicken Breasts

93%
Read More
Cara Mengatasi Sariawan Dengan Chamomile Tea

Cara Mengatasi Sariawan Dengan Chamomile Tea

93%
Read More
No Bake Oreo Peanut Butter Cup Cheesecake

No Bake Oreo Peanut Butter Cup Cheesecake

75%
Read More
Delicious Egg Roll In A Bowl

Delicious Egg Roll In A Bowl

55%
Read More
Copycat Chick-fil-a Grilled Nuggets

Copycat Chick-fil-a Grilled Nuggets

98%
Read More
Keto Low Carb Chicken Stir Fry

Keto Low Carb Chicken Stir Fry

56%
Read More
Pakistani Spicy Potatoes (aloo Bhujia)

Pakistani Spicy Potatoes (aloo Bhujia)

86%
Read More
Healthy Banana Bread Recipes

Healthy Banana Bread Recipes

76%
Read More
Snickers Chocolate Salami

Snickers Chocolate Salami

68%
Read More
Magic Butterfly Pea Lemonade

Magic Butterfly Pea Lemonade

86%
Read More