Best 3 Basil Chicken Coconut Curry Recipes

THAI BASIL CHICKEN IN COCONUT-CURRY SAUCE

Steps:

• ~Rinse chicken and pat dry. Place in a storage bag and toss with the curry powder and ½ teaspoon salt. Refrigerate for 30 minutes.
• ~In a 12-inch skillet, heat 1 teaspoon oil at medium-high heat. Add half of chicken and cook 2-3 minutes or till chicken is no longer pink. Remove chicken and repeat with remaining chicken. Remove chicken.
• ~Heat 1 teaspoon oil in the same skillet. Add onion and bell pepper, and jalapeno peppers. Cook for about 5 minutes. Add garlic, and ginger just until fragrant, about 30 seconds.
• ~Stir cornstarch into coconut milk. Turn heat to low and slowly add milk. Cook and stir until thickened. Turn up the heat to medium if needed. Add chicken and basil just before serving. Sometimes I add more curry if needed. Serve over hot rice and garnish with fresh basil. Steamed cauliflower goes well with this dish.

SLOW COOKER BASIL CHICKEN AND COCONUT CURRY RECIPE - (3.7/5)

Steps:

• Heat olive oil in a large skillet over medium-high heat and, once oil is shimmering, sear both sides of (seasoned) chicken thighs in batches, making sure to let oil heat up again before searing the next batch. Combine coconut milk, dried basil, curry powder, chili powder, and salt and pepper to the slow cooker and stir together until incorporated. Place seared chicken, red onions, jalapeños and garlic to the slow cooker, and stir everything together. Cover slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8, until chicken is cooked through. Once cooked through, use two forks to shred into small pieces. Create a slurry by whisking cornstarch with 2 tablespoons cold water in a small bowl or glass. Once smooth, pour slurry, along with fresh ginger, into the slow cooker. Return shredded chicken to the slow cooker, then stir everything together. Cover and cook for another 10 to 15 minutes, or until mixture has thickened. Stir in fresh basil and cilantro, then serve with sticky rice or naan.

BASIL CHICKEN IN COCONUT CURRY SAUCE

Steps:

• Rinse chicken; pat dry. Cut into 1-inch pieces; place chicken in a medium bowl. In a small bowl stir together the salt, coriander, cumin,cloves, cinnamon, cardamon, black pepper, chili powder,and turmeric. Sprinkle over chicken; toss to coat well. Cover and let stand at room temperature for 30 minutes or in the refrigerator for 1 to 2 hours. In a skillet cook onion, garlic and jalepeno in hot oil over medium-high heat for 2 minutes. Remove, reserving drippings in skillet. Add half of the chicken. Cook and stir for 2 to 3 minutes or till chicken is tender and no pink remains. Remove chicken from the skillet. Repeat with remaining chicken. Remove chicken from skillet. Combine coconut milk and cornstarch. Carefully add to skillet. Cook and stir till thick and bubbly. Add chicken mixture, basil and gingerroot. Cook 2 minutes more to heat through. Serve over rice and garnish with red onion wedges and fresh basil if desired.