Easy Chicken Coconut 'curry'

Total Time
30mins
Prep 5 mins
Cook 25 mins

This is meant to be the easiest possible coconut 'curry' that you can make, for those that don't keep a stock of Asian specialty items (like me) or who just like clean flavors. Serves 2.

Directions

  1. While slightly frozen or thawing, slice chicken into thin medallions.
  2. Meanwhile, bring coconut milk and salt to simmer in a large, thick pan over low heat.
  3. When simmering, add chicken to pan. Cover and keep at just a simmer. Slice the small chilis lengthwise, discarding stem. Use a knife to scrape off the seeds and rinse. Add chilis to pan.
  4. When the chicken is done (~20 minutes for me) remove from heat and stir in whole basil leaves, unless the leaves are exceptionally large. Let sit a few minutes for the flavors to mix.
  5. Serve over white rice.