Thai basil coconut chicken curry
I was quite surprised how easy it is to cook your own curry at home.
The coconut chicken curry recipe below takes very little time but it’s the Thai Basil that makes all the difference. The reason is that it will instantly add a lovely distinct flavour to the dish.
Thai basil has the same flavour as standard basil but in addition has a strong liquorice and anise flavour that gives foods like curries and soups a unique aroma.
Thai basil is very easy to grow at home
Not many shops sell fresh Thai basil but it’s very easy to grow at home from seed.
For example the Thai basil on the right.
- The seeds were planted in a seed tray on May 16
- Grown using a heat mat & grow light
- Transferred into a pot 4 weeks later
- Ready for use July 16 – 2 months later
- And will keep growing and growing
If you want to grow your own Thai basil then all you need are seeds and a pot.
Although using a seed heat mat and grow light will help you get fast faster results.
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Thai Basil Coconut Chicken curry
To cook Thai basil coconut chicken curry takes very little time.
Ingredients:
- 300 g Chicken Breast (2 breasts)
- 1/2 cup Thai Basil leaves
- 3 cloves garlic – crushed
- 1 onion – chopped into small peaces
- 2 tablespoons mild curry powder
- 1 teaspoon mild chilli powder
- 1 red pepper
- 120 ml chicken stock
- 400 ml coconut milk (1 can)
- 2 tablespoons virgin olive oil
Equipment
- Chef’s knife
- Mixing bowl
- Large frying pan
Instructions
- Cut the peppers length-ways, remove the seeds and then cut diagonally into smaller pieces
- Cut the chicken breasts into bite size pieces
- Remove the basil leaves from the stems and cut into small pieces
- Combine the chicken breasts, curry powder, chilli powder, salt and pepper in a bowl – make sure all the chicken pieces are covered
- Heat oil in a wok and fry the chicken pieces – until they start to turn brown (about 3 to 5 mins)
- Then add the onion – and continue to fry for another 3 to 5 minutes
- Add the peppers and garlic and cook for 1 to 2 minutes
- Pour in the chicken stock and coconut milk and cook until it starts turning thick and gooey (about 5 minutes)
- Finally add in the Thai Basil and slowly stir until it starts to wilt (about 10 seconds)
Serve with rice.
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Thai basil coconut chicken
Equipment
- Mixing bowl
- Large frying plan
Ingredients
- 300 g Chicken breasts 2 breasts
- 1/2 cup Thai basil leaves
- 3 cloves Garlic Crushed
- 1 Onion Chopped into small pieces
- 2 tbsp Mild Curry Powder
- 1 tsp Mild Chilli powder
- 1 Red pepper
- 120 ml Chicken stock
- 400 ml Coconut milk (1 can)
- 2 tbsp Extra virgin olive oil
Instructions
- Prepare the ingredients– Cut the peppers length-ways, remove the seeds and then cut diagonally into smaller pieces– Cut the chicken breasts into bite size pieces– Remove the basil leaves from the stems and cut into small pieces
- Flavour and Fry the chicken– Combine the chicken breasts, curry powder, chilli powder, salt and pepper in a bowl – make sure all the chicken pieces are covered– Heat oil in a wok and fry the chicken pieces – until they start to turn brown (about 3 to 5 mins)
- Fry other ingredients– Then add the onion – and continue to fry for another 3 to 5 minutes– Add the peppers and garlic and cook for 1 to 2 minutes
- Finalise the sauce– Pour in the chicken stock and coconut milk and cook until it starts turning thick and gooey (about 5 minutes)– Finally add in the Thai Basil and slowly stir until it starts to wilt (about 10 seconds)
Video
Notes
Nutrition
More information
Hopefully the Thai basil coconut chicken curry recipe might inspire you to grow your own fresh basil at home.
When you are cooking fresh herbs tend to make a real difference to the results. Herbs are really easy to grow at home and many of them grow really fast.
To grow your own basil
Basil is very easy to grow your own at home in your kitchen, dining room, etc. For the best & fastest results all you will need are seeds, growing system and some growing lights. There is detailed description of the – indoor herb garden system