Basil Chicken Curry With Coconut Rice Recipe

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Basil Chicken Curry With Coconut Rice
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Ingredients
19
Count
Nutrition
1752
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In a saucepan, bring the water, canola oil, and a pinch of salt to a boil; add rice and cover. Simmer over low heat for 15 minutes.
  2. When all of the liquid has been absorbed, take the rice off the heat and keep warm in a 180-degree oven.
  3. Meanwhile, in a medium skillet, toast coconut over moderately low heat, stirring, until golden, about 5 minutes. Don't let it burn. Transfer to a plate and let cool.
  4. In a larger skillet, heat 1 tablespoon olive oil. Add 1 tablespoon of the minced ginger and cook over moderately high heat until fragrant, about 30 seconds. Actually, I don't mince the ginger; I use a microplane - it gives you a much better consistency, allowing the ginger to cook much more quickly and evenly.
  5. Season the chicken with salt and pepper, add to the pan, and cook until lightly browned, about 5 minutes. Transfer to a bowl.
  6. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently.
  7. Add the coconut milk, stock, and curry paste and bring to a boil, stirring.
  8. Simmer the sauce for 5 or 10 minutes, just until it thickens.
  9. Add the chicken, ⅓ cup of the basil, 2 tablespoons of the cilantro, and the scallions; simmer until the chicken is cooked through, 5 minutes.
  10. Season with salt and pepper.
  11. Transfer the warm rice to a bowl; sprinkle with the coconut.
  12. Transfer the chicken to another bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts.
  13. To serve, spoon some of the rice onto a plate, top with several pieces of chicken and some of the sauce.
  14. Garnish with slices of avocado and mango on the side.
  15. Note: I have a peanut allergy, so I substitute chopped walnuts for peanuts, but you can use basically whatever you like as a garnish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1751.87 Kcal (7335 kJ)
Calories from fat 653.84 Kcal
% Daily Value*
Total Fat 72.65g 112%
Cholesterol 369.7mg 123%
Sodium 2432.02mg 101%
Potassium 2419.15mg 51%
Total Carbs 149.06g 50%
Sugars 5.27g 21%
Dietary Fiber 9.47g 38%
Protein 142.48g 285%
Vitamin C 7mg 12%
Iron 133.2mg 740%
Calcium 122.2mg 12%
Amount Per 100 g
Calories 115.37 Kcal (483 kJ)
Calories from fat 43.06 Kcal
% Daily Value*
Total Fat 4.78g 112%
Cholesterol 24.35mg 123%
Sodium 160.17mg 101%
Potassium 159.32mg 51%
Total Carbs 9.82g 50%
Sugars 0.35g 21%
Dietary Fiber 0.62g 38%
Protein 9.38g 285%
Vitamin C 0.5mg 12%
Iron 8.8mg 740%
Calcium 8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.3
    Points
  • 47
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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