Thai Chicken curry with basil

    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

    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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate