Thai Basil Chicken Curry
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 8 oz chicken thighs, boneless and skinless, cut into 1 inch pieces
  • 1 14oz can coconut cream
  • 1 red pepper, sliced
  • ½ onion, sliced thinly root to stem
  • lime juice
  • 1 tsp fresh ginger, grated
  • 1 tsp dark brown sugar
  • 1 tsp garlic, minced
  • 1½ tbsp yellow curry paste
  • 1 tbsp fish sauce or light soy sauce
  • 1 tbsp coconut vinegar
  • 1 tbsp peanut oil
  • ½ tsp sesame oil
  • Thai basil leaves
  • ¼ tsp black sesame seeds
Instructions
  1. Heat a work or skillet over Medium-High heat.
  2. Add peanut oil and heat until shimmering.
  3. Add the chicken and brown lightly, stirring occasionally, approximately 5 minutes.
  4. Reduce heat to Medium and add garlic, ginger, curry paste, and brown sugar to the chicken.
  5. Stir to combine and cook for 1 to 2 minutes.
  6. Add coconut cream, fish sauce, and vinegar, stirring to combine with the curry paste.
  7. Simmer over Medium heat for 15 minutes.
  8. Add the onions and red peppers during the last 2 minutes, stirring to incorporate.
  9. Chiffonade the largest basil leaves and reserve the small ones.
  10. When ready to serve, turn off the heat and add the sesame oil and sprinkle the chiffonade over top and stir to combine, allowing the residual heat to extract the basil essence into the curry.
  11. Serve over rice or rice noodles and garnish with remaining basil leaves and black sesame seeds.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2020/03/24/thai-basil-chicken-curry/