Thai Basil Chicken In Coconut Curry Sauce Recipes

SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE

Steps:

• Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
• Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
• When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
• Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
• Remove the chicken to a plate.
• Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
• Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
• Add the chopped red onions, garlic, and jalapenos.
• Add the browned chicken and stir to combine.
• Cook on high for 4-5 hours, or on low for 6-8 hours.
• Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
• Add the ginger to the slow cooker.
• In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
• Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
• Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
• Season with salt and pepper to taste. Stir in the cilantro.
• Serve with rice, cauliflower rice, or naan.

COCONUT BASIL CHICKEN CURRY

Steps:

• Add the chicken to a small bowl and sprinkle the curry powder, chili powder and salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.
• In a large skillet add the olive oil and heat over medium-high heat. Add the chicken and cook for about 5 minutes, just until the chicken starts to brown.
• Add the onion to the skillet and cook until onion is translucent, about 5 more minutes.
• Stir in the garlic and jalapeno pepper and cook for another 30 seconds just until the garlic becomes aromatic.
• Add the chicken broth and coconut milk to the skillet. Bring to a boil, then turn down the heat to a medium and cook for 5 more minutes. Taste for seasoning and adjust with salt and pepper as needed. Stir in the basil and remove from heat.
• Serve warm over rice.

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE

Steps:

• Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
• Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
• Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

THAI CHICKEN CURRY IN COCONUT MILK

Steps:

• Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir. Serve hot.

BASIL CHICKEN COCONUT CURRY

Steps:

• Mix the spices: In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.

THAI CHICKEN WITH BASIL AND COCONUT MILK

Steps:

• heat oil in wok or deep pan.
• cook onions and chilies until soft.
• add chicken and stir fry until tender. Add basil, fish sauce, cilantro and sugar. Cook for 1 minute.
• add coconut milk and heat through.
• serve with white sticky rice.

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.

BASIL CHICKPEA CURRY

Steps:

• Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
• Heat a large skillet over medium heat and add the olive oil. Once it's hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
• Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
• Serve with your favorite rice, naan or just in the bowl by itself!

THAI COCONUT CHICKEN

Steps:

• In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
• In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
• Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
• Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
• Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
• Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.