Description
A flavorful dish combining tender chicken with aromatic coconut milk, fresh basil, and warm spices served over rice.
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1/4 cup fresh basil, chopped
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook rice according to package instructions and set aside.
- Heat oil in a pan over medium heat. Add garlic and ginger, sauté for 1 minute.
- Add chicken, salt, and pepper. Cook until browned, about 5 minutes.
- Stir in curry powder, turmeric, and cayenne. Cook for another 2 minutes.
- Pour in coconut milk, reduce heat, and simmer for 10 minutes until chicken is cooked through.
- Add basil and stir. Serve over rice.
Notes
- Use full-fat coconut milk for a richer taste.
- Adjust cayenne pepper for more or less heat.
- Leftovers can be stored for up to 2 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion