Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup fresh basil leaves, chopped
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Step 2: Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Step 3: Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.
- Step 4: Reduce the heat to low and stir in the red curry paste, making sure the chicken is well-coated. Pour in the coconut milk and bring to a gentle simmer.
- Step 5: Allow the mixture to simmer for about 10 minutes, stirring occasionally until the chicken is fully cooked and the sauce has thickened slightly. Finally, stir in the chopped basil leaves before serving.
Notes
- For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the dish on the stovetop over low heat, adding a splash of water or coconut milk to prevent the sauce from thickening too much.
- Serve the Basil Chicken with Coconut Curry Sauce over steamed jasmine rice or quinoa, and garnish with extra fresh basil for a pop of color and flavor.
- For a richer flavor, consider marinating the chicken in a bit of coconut milk and red curry paste for 30 minutes before cooking to enhance its taste and tenderness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American