Thai Chicken curry with basil

Thai Chicken curry with basil


297 people made this

About this recipe: This is delicious and easy to make-chicken with garlic, chilli and basil cooked in a coconut milk based sauce. Make it as spicy as you like or keep it mild.

Gabrielle Lynas

Serves: 6 

  • 2 cups uncooked jasmine rice
  • 1 litre (4 cups) water
  • 200ml (¾ cup) coconut milk
  • 45ml (3 tablespoons) soya sauce
  • 45ml (3 tablespoons) rice wine vinegar
  • 20ml (1½ tablespoons) fish sauce
  • ¾ teaspoon dried crushed red chilli, or ½ chopped fresh chilli (or to taste)
  • 15ml (1 tablespoon) olive oil
  • 1 medium onion, sliced
  • 2 tablespoons fresh ginger, grated
  • 3 cloves garlic, crushed
  • 1 kg skinless, boneless chicken breast halves, cut into 1cm strips
  • 3 shiitake mushrooms, sliced
  • 5 spring onions, chopped
  • 1½ cups chopped fresh Thai basil leaves

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring rice and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 20 minutes.
  2. In a bowl, mix the coconut milk, soya sauce, rice wine vinegar, fish sauce, and choice of chilli.
  3. In a wok or frypan, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3rd. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

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