Recipe by 4JRhodes
This is a family favorite recipe the kids enjoy as well. I grown my own Thai basil, so I have lots of it in the summer. It does give the dish much more flavor. When basil is out of season I use cilantro. I eliminate the jalapenos when serving this to my kids.
Top Review by Paris D
We added an extra jalapeno pepper and used Thai basil, but we found this borderline bland. It needs much more heat and flavor. I would probably throw in 2 or 3 Thai peppers if I were to make this again.
- 453.59 g boneless skinless chicken, cut into 1-inch pieces
- 14.79 ml curry powder
- 1 large onion, chopped into 1-inch pieces
- 1 bell pepper, cut into 1-inch pieces
- 2 jalapeno peppers, seeded and finely chopped (optional)
- 5 garlic cloves, minced
- 14.79 ml fresh ginger, grated or finely diced
- 14.79 ml peanut oil
- 396.89 g can coconut milk
- 9.85 ml cornstarch
- 59.14 ml Thai basil (or cilantro)
Directions See How It's Made
- ~Rinse chicken and pat dry. Place in a storage bag and toss with the curry powder and ½ teaspoon salt. Refrigerate for 30 minutes.
- ~In a 12-inch skillet, heat 1 teaspoon oil at medium-high heat. Add half of chicken and cook 2-3 minutes or till chicken is no longer pink. Remove chicken and repeat with remaining chicken. Remove chicken.
- ~Heat 1 teaspoon oil in the same skillet. Add onion and bell pepper, and jalapeno peppers. Cook for about 5 minutes. Add garlic, and ginger just until fragrant, about 30 seconds.
- ~Stir cornstarch into coconut milk. Turn heat to low and slowly add milk. Cook and stir until thickened. Turn up the heat to medium if needed. Add chicken and basil just before serving. Sometimes I add more curry if needed. Serve over hot rice and garnish with fresh basil. Steamed cauliflower goes well with this dish.