Basil Chicken Curry with Coconut Lime Rice

Basil Coconut Ginger-Lime Rice

1 (14 ounce) can coconut milk

1 cup jasmine rice

1 tablespoon fresh ginger, grated

2 tablespoons fresh basil, chopped

1 lime, juiced and zest

 

Chicken Curry

1 pound boneless, skinless chicken, diced

2 bell peppers, chopped

2 ears corn, kernels removed from the cob

1 tablespoon fresh ginger, grated

2 cloves garlic, grated or minced

2 tablespoons olive oil

2-3 tablespoon thai red curry paste (I used nearly the whole jar)

1 tablespoon spicy curry powder

1 (14 ounce) can coconut milk

1 tablespoon fish sauce

1/2 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

1 mango, diced

1 jalapeño, seeded + diced

4 ounces goat cheese, crumbled

Greek yogurt, naan, and chutney for serving!

 

INSTRUCTIONS

Coconut-Ginger-Lime Rice

Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger. Stir and let rest on a very low setting for about 10 minutes. Then turn the burner off and let it sit for another 15 minutes. Next add your lime juice, zest, ginger, and basil. BAM. 

 

Chicken Curry

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Ive got this incredible braiser that I used for this (and nearly everything else!). 

 

Once hot, add the diced chicken and sauté the chicken until browned and then pull out of the skillet and set aside for a moment. 

Add another tablespoon olive oil to the skillet. Add the red peppers and corn, sauté  and then toss in the ginger and garlic. Sauté all the veggies together and add the chicken back in. 

 

Then add a heavy tablespoon of curry powder and curry paste (you really could just use the whole jar) and give everything another good toss. Cook 1 minute and then add the coconut milk and fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens a bit more. Remove from the heat and stir in the basil and cilantro.

In a small bowl toss together the mango and jalapeño.

Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of goat cheese. 

 

 

I discovered this recipe here