Easy Chicken Coconut 'curry' |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is meant to be the easiest possible coconut 'curry' that you can make, for those that don't keep a stock of Asian specialty items (like me) or who just like clean flavors. Serves 2. Ingredients:
8 ounces chicken breasts |
4 -5 small chilies (green and red) |
1 (8 ounce) can light coconut milk |
1 ounce fresh basil |
salt |
Directions:
1. While slightly frozen or thawing, slice chicken into thin medallions.
2. Meanwhile, bring coconut milk and salt to simmer in a large, thick pan over low heat.
3. When simmering, add chicken to pan. Cover and keep at just a simmer. Slice the small chilis lengthwise, discarding stem. Use a knife to scrape off the seeds and rinse. Add chilis to pan.
4. When the chicken is done (~20 minutes for me) remove from heat and stir in whole basil leaves, unless the leaves are exceptionally large. Let sit a few minutes for the flavors to mix.
5. Serve over white rice.
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