Thai Basil Chicken in Indian Coconut-Curry Sauce Recipe
This spicy fusion of Thai and Indian flavors in this ethnic dish provides a dish full of flavour. Perfect with steamed rice either Jasmine or Basmati as you wish.
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Boneless skinless chicken breast halves | 4 | |
| Sweet pepper slices | 1⁄2 Cup (8 tbs) | |
| Brocolli flowerettes | 1⁄2 Cup (8 tbs) | |
| Fish sauce | 1 Teaspoon (nam pla) | |
| Ground coriander | 1⁄2 Teaspoon | |
| Ground cumin | 1⁄2 Teaspoon | |
| Ground cloves | 1⁄2 Teaspoon | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Ground cardamom | 1⁄2 Teaspoon | |
| Cracked black pepper | 1⁄2 Teaspoon | |
| Chile powder | 1⁄4 Teaspoon (Kashmiri Mirch) | |
| Ground turmeric | 1⁄4 Teaspoon | |
| Red onion | 1 Large, chopped (1 Cup) | |
| Garlic | 6 Clove (30 gm), minced | |
| Thai dragons/Indian cayenne type chiles | 4 , minced (seeded) | |
| Olive peanut oil | 1 Tablespoon | |
| Coconut milk | 14 Ounce | |
| Cornstarch/Cornflour | 2 Teaspoon | |
| Juilenned fresh thai basil | 1⁄3 Cup (5.33 tbs) (bai Horpha) | |
| Finely chopped ginger/Ginger paste | 1 Tablespoon | |
| Hot steamed rice | 1 Cup (16 tbs) |
Directions
Rinse chicken; pat dry cut into 3/4" pieces; place chicken in a medium bowl. Mix in the fish sauce, coriander, cumin, cloves, cinnamon, cardamom, black pepper,
chile powder, and turmeric. Sprinkle over chicken and then toss well to coat. Cover and let stand for 1-2 hours in refrigerator.
In a skillet cook the onion, garlic and chiles in hot oil over medium high heat for 2 minutes. Remove reserving drippings in skillet. Add half of the chicken. Cook and stir for 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from skillet. Repeat with remaining chicken. Combine coconut milk and cornstarch and carefully add to the skillet. Cook and stir untll thick and bubbly and the chicken mixture, basil and ginger. Cook two or three more minutes.
Garnish with red onion wedges or rings and fresh basil leaves.
based on a recipe by - Neeraja Narayanan, New York, NY
April 1997
chile powder, and turmeric. Sprinkle over chicken and then toss well to coat. Cover and let stand for 1-2 hours in refrigerator.
In a skillet cook the onion, garlic and chiles in hot oil over medium high heat for 2 minutes. Remove reserving drippings in skillet. Add half of the chicken. Cook and stir for 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from skillet. Repeat with remaining chicken. Combine coconut milk and cornstarch and carefully add to the skillet. Cook and stir untll thick and bubbly and the chicken mixture, basil and ginger. Cook two or three more minutes.
Garnish with red onion wedges or rings and fresh basil leaves.
based on a recipe by - Neeraja Narayanan, New York, NY
April 1997
Comments
Comments: 3 |
Add a Comment
Anonymous says :
Wow , it's like nothing I've tasted before - In fact, I've never tasted this before...or ever really. That's right -I've never tasted this. Looks pretty good in the picture though.
Posted on: 22 July 2009 - 6:40pm
Wapite says :
this is very good i try this one
Posted on: 21 October 2007 - 5:43pm
Chef
