Description
Originating from the fragrant kitchens of Southeast Asia, Basil Chicken with Coconut Curry Sauce is a dish that captures the essence of tropical flavors. The succulence of chicken is enhanced by the fragrant basil, while the coconut curry sauce adds depth and richness to every bite. It’s not just a dish; it’s an experience that speaks of tropical nights and vibrant marketplaces.
Ingredients
For an authentic taste, gather the following:
- For the Chicken:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup fresh basil leaves, chopped
- For the Coconut Curry Sauce:
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tbsp soy sauce
- 1 tbsp sugar
Instructions
- Chicken Preparation: Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper. Add them to the skillet and cook until they are golden brown. Remove and set aside.
- Sauce Simmer: In the same skillet, sauté shallots, garlic, and ginger until aromatic. Stir in the red curry paste. Slowly pour in the coconut milk, stirring continuously. Add turmeric, coriander, soy sauce, and sugar. Let it simmer for 10 minutes.
- Unite & Serve: Return the chicken to the skillet. Coat the chicken pieces in the sauce and let them simmer for another 7-8 minutes. Just before serving, stir in the chopped basil. Serve hot with jasmine rice or noodles.
FAQ
Q: Can I use green curry paste instead of red?
A: Absolutely! Green curry paste will give the dish a milder and slightly different flavor profile but is equally delicious.
Q: I’m a vegetarian. What can I replace chicken with?
A: Tofu or tempeh makes excellent substitutes. They absorb the flavors of the sauce beautifully.
Q: How can I store leftovers?
A: Place in an airtight container and refrigerate. It tastes even better the next day as flavors meld together.
Q: Can I use dried basil instead of fresh?
A: Fresh basil is preferable for its vibrant aroma and taste. If using dried, reduce the quantity to one-third, but remember the flavor might slightly differ.