Chick: Curry: Basil Chicken Curry

By Dski

Ingredients

• 2 Tablespoons EVOO
• 2 Tablespoons fresh ginger, minced
• 3 chicken breasts, skinless, boneless & cut into thin strips
• 1 medium onion, chopped
• 2 garlic cloves, minced
• One 14-ounce can unsweetened coconut milk
• 1 cup gf Chicken Stock
• 2 teaspoons Thai green curry paste (or more to taste)
• 1/3 cup basil, chopped
• 3 Tablespoons cilantro, chopped
• 3 green onions, cut into 1 inch lengths
• Salt and freshly ground black pepper

Preparation

Step 1

In a large skillet, heat 1 tablespoon of canola oil. Add 1 tablespoon minced ginger and cook over medium-high heat until fragrant, about 30 seconds.

Add chicken and cook until lightly browned, about 5 minutes. Season chicken, as it cooks, with salt and fresly ground black pepper. Remove chicken from skillet and set aside.

Add remaining tablespoon of canola oil to skillet.

Add onions; sauté for 3 minutes. Add remaining garlic and minced ginger; sauté for 1 minute.

Add coconut milk, chicken stock and curry paste. Bring to a boil. Reduce heat and simmer, stirring frequently, for about 5 minutes or until sauce thickens.

Add chicken, basil, 2 tablespoons cilantro, and green onions. Continue to simmer until chicken is cooked through, about 5 minutes.

Adjust seasonings to taste with salt and freshly ground black pepper.

Serve curry over steamed rice and garnish with remaining cilantro and peanuts.