Now that finals are just around the corner, I am cooking more stir-fry/one pot dishes. For me this means less time cooking, less containers and more importantly, leftovers. I was really excited to make this dish because it has basil! Now what’s the big deal with basil you ask? Well I have a basil plant that I grew from a seed in a FAGE container and am insanely proud of it. So proud I even send pictures of it to my friends and family (yea they think I’m a bit weird too.) Additionally, I had a coconut milk can that has been sitting around for too long. It’s been so long that I don’t even remember how I acquired that coconut can, so it needed to go. Lastly, boneless skinless chicken breasts were on sale. So as you can see all the stars were in alignment and practically begging me to make basil coconut chicken curry. And not wanting to upset the universe, I made basil coconut chicken curry. So unless you’re a food hoarder and happen to have these ingredients lying around like myself, you’ll need to get the following ingredients: 1 ½ pounds boneless skinless chicken breasts, 2 tsp curry powder, ½ tsp cracked pepper, ½ tsp salt, ¼ tsp chili powder, ¼ tsp garlic powder, ¼ tsp coriander, ¼ tsp cayenne pepper (optional), ½ tsp salt, 1 tbs olive oil, small red onion, 1-2 jalapeños (depends how hot you like your food), ½ lb green beans. 5 cloves of garlic, 1tsp grated ginger, 13.5 oz can of unsweetened coconut milk, 1 tbs cornstarch, 15 fresh basil leaves, and rice to serve the curry over. Start by combining the curry powder, cracked pepper, ¼ tsp salt, chili powder, garlic powder, coriander, cayenne pepper and ginger. Next dicing the chicken breasts into ½ inch cubes. Remove any excess fat along the way. Then mix the spices with chicken in a bowl. Cover the bowl and place it in the fridge for an hour. I would start making the rice right about now. If you don’t know how to make rice, click here. While the chicken marinates, start slicing the onion into strips. Then you’ll want to cut your jalapenos into rings and micrograte the garlic or mince it super fine. Now clean the sting beans and cut them into 1-inch pieces. Tip: I like to pull the “string” off first and then break the beans into 1-inch pieces.
To prep the coconut milk, open the can and mix the contents with a tablespoon of cornstarch and ¼ tsp of salt.
Continue letting the chicken sit and start heating up a wok on medium high. Once the walk is heated, add one-and-a-half tablespoons of olive oil to the pan. Let the oil get hot. Then add the onions, garlic, jalapenos and green beans. Stir the veggies until tender (about 8 mins). Remove the vegetables from the heat and set aside in a bowl. Hopefully by now it has been about an hour. Remove the chicken from the fridge. Add the remaining olive oil to the pan and let it get hot on medium high heat. Once the oil is hot, add the chicken and start stirring. You’ll want to cook the chicken to just underdone. Why? Well the chicken will continue to cook once we add in the coconut milk and vegetables. Cooking it slightly underdone will ensure the chicken stays tender. You can tell when the chicken is just underdone when the sides of all the chicken cubes have all turned white. Right when this happens, remove the chicken from the heat. REALLY PAY ATTENTION TO THIS STEP AS IT MAKES THE DIFFERENCE BETWEEN CRAPPY CURRY AND EXCELLENT CURRY. With the pan set at medium heat add the coconut milk mixture to the pan. Use a spatula to mix the milk constantly so it doesn’t burn. You’re hoping to achieve a thick consistency that bubble a little bit.
Once you achieve the aforementioned consistency, add the vegetables and chicken. Stir everything together.
Add the basil leaves last and give everything one last whirl. Let the curry sit/simmer for 5 minutes.
Turn off the heat and serve over warm rice. Enjoy!
- 1 ½ pounds boneless skinless chicken breasts
- 2 tsp curry powder
- ½ tsp cracked pepper
- ½ tsp salt
- ¼ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp coriander
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- 1 tbs olive oil
- Small red onion
- 1-2 jalapeños (How hot?)
- ½ lb green beans
- 5 cloves of garlic
- 1 tsp grated ginger
- 13.5 oz can of unsweetened coconut milk
- 1 tbs cornstarch
- 15 fresh basil leaves
- Rice to serve the curry over.
- Combine the curry powder, cracked pepper, ¼ tsp salt, chili powder, garlic powder, coriander, cayenne pepper and ginger.
- Dice the chicken breasts into ½ inch cubes and mix with the spice mix. Refrigerate.
- Mix coconut milk with the cornstarch and a ¼ tsp salt.
- Heat the wok on medium high heat with 1 ½ tablespoons olive oil. Stir fry the veggies until tender (8 mins.) Remove and place in a separate bowl
- Stir-fry the chicken until just cooked on the outside.
- Reduce the coconut milk mixture until thick.
- Add the vegetables and chicken and stir. Let everything simmer over medium heat for 5 minutes.
- Turn off the heat and serve the curry over warm rice.