Thai-Style Basil Chicken Curry [Adapted from A Splendid Table] |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 garlic cloves finely chopped |
1 2 in. piece fresh ginger finely chopped |
1-4 fresh chilies finely chopped |
1/2 medium onion finely chopped |
1/2 teaspoon(s) tumeric |
2 tomatoes cut into chunks |
1 1/2 cup(s) light coconut milk |
1 pound(s) chicken thighs (boneless, skinless) cubed |
1/2 cup(s) fresh basil leaves chopped, divided |
brown rice, cooked |
1 red bell pepper sliced |
1 medium onion sliced |
Directions:
1. Make a simple curry saute of 8 large garlic cloves, 2 inches of fresh ginger, 1 to 4 fresh chilies and half a medium onion, all finely chopped together. (My adaptation: add 1/4c chopped basil to paste). Saute these ingredients in canola oil in a 4-quart saucepan until they start browning.
2. Stir in 1/2 teaspoon turmeric and 2 large, good-tasting tomatoes that you've cut into chunks. Cook 5 minutes to thicken. Now add 1-1/2 cups coconut milk and simmer 5 minutes to thicken a bit more.
3. Drop in 1 pound of boned and diced chicken thighs, cooking them through in about 15 minutes. (My adaptation: when chicken is slightly browned, add sliced red pepper, and sliced onion).
4. Just before serving, stir in a big handful of fresh basil leaves and some more minced fresh chilies.
5. Serve over cooked brown rice.
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