Description
A rich and creamy basil chicken dish infused with vibrant red curry paste and coconut milk, perfect for a cozy dinner.
Ingredients
Scale
- 2 chicken breasts, cut into pieces
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup fresh basil leaves
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- Salt, to taste
- Pepper, to taste
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant.
- Add chicken pieces and cook until browned and cooked through.
- Stir in red curry paste and cook for another minute to awaken the flavors.
- Pour in the coconut milk, stirring to combine all ingredients into a creamy sauce.
- Let it simmer for about 10 minutes, allowing the sauce to thicken and flavors to meld.
- Add fresh basil leaves and season with salt and pepper, giving it one last gentle stir.
- Serve hot with rice or noodles.
Notes
For a spicy kick, add more red curry paste. Fresh herbs yield the best flavor. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg