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Basil Chicken Coconut Curry
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Succulent basil coconut chicken curry with tender chicken thighs, spicy jalapeño, creamy coconut milk, and fragrant basil & ginger.
Ingredients:
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • A small pinch of ground cloves
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon cayenne, or more to taste
  • 1/2 teaspoon turmeric
  • 1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
  • 1 large onion, sliced root to tip
  • 5 cloves garlic, minced
  • 1 Tbsp finely chopped fresh ginger
  • 1-2 jalapeño peppers, seeded and minced
  • 2 Tbsp canola oil, rice bran oil or ghee
  • 1 14-oz can coconut milk
  • 1 Tbsp lime juice, or to taste
  • 12-20 fresh basil leaves, torn roughly
  • Hot cooked rice for serving
Instructions:
  • Combine the spices: In a small bowl, blend the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne, and turmeric. Set aside.
  • Heat oil in a wok or deep sauté pan over high heat until smoking. Add onions and jalapeños, cook for 3 minutes without stirring too much. Add ginger, garlic, and spices, cook for 1 minute.
  • Pour the coconut milk over the chicken and stir to coat. Simmer covered for 20 minutes.
  • When the chicken is tender, sprinkle in the aromatic basil and fresh lime juice. Adjust with extra lime juice and a touch of salt to your liking. Serve over fluffy rice for a delightful meal. Enjoy the burst of flavors!

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