Thai Chicken curry with basil

    (382)
    35 mins

    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.


    299 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (382)

    Reviews in English (268)

    by
    131

    Some tips to make it more authentic. Use fresh, spicy chilies. Use galangal/Thai ginger, not regular ginger. Use holy basil/Thai basil not the Italian basil. Use regular oil, not olive oil.  -  06 Feb 2008  (Review from Allrecipes US | Canada)

    by
    96

    Lovely! Tastes very authentic. Use holy basil if available for the killer taste. I also tried adding more red pepper flakes and then realized I should just use chilli powder instead to bring more colour and bring up the spice level...and yes it did the trick! Added broccoli and red peppers to make this a definite make again dish!  -  22 Nov 2006  (Review from Allrecipes US | Canada)

    by
    78

    This was ok, but unfortunately I couldn't taste of wonderful flavors of basil or cocunut milk very much... just salt. I'm sure it was due to the fish sauce (check out the sodium content on the bottle!) so if I were to make this again I would just omit it. Any flavor it may impart is not worth that huge amount of salt! I did use low-sodium soy sauce and added a little extra coconut milk. I'm sure this would be really good if it weren't so darn salty. I even reduced the amount of fish sauce to one TBS! I used a red onion, which added nice color. Served with brown jasmine rice and steamed green beans.  -  06 Oct 2006  (Review from Allrecipes US | Canada)

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