Chef Consuella

If you’ve followed my hashtag #ChefConsuella on instagram, then you know you’re in for some yummy goodness!! I am not an actual chef, but I promise I serve up some food you’ll remember!

Chicken, Green Bean, Potato Bake

Chicken n' Shrimp Mac & Cheese

Smoked Salmon Chips

Strawberry Cheesecake w/ Oreo Crust

Print Recipe
Thai Basil Chicken
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10
Cook Time 20
Servings
Ingredients
Prep Time 10
Cook Time 20
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a bowl, combine all of the spices (cardamom to salt). Once spices are combined, pour them over the chicken and massage the spices into the chicken breasts. Let sit for 20-30 minutes.
  2. In a large pan over medium high heat, heat 1 tbsp of olive oil and sauté onions and jalapeños for about 2-3 minutes or until onions are translucent. Add the garlic and saute for another 30 seconds to a minute. Remove the mixture from pan and place aside.
  3. In the same pan over medium high heat, add another tbsp of olive oil and cook the chicken. Make the chicken in two batches so the pan is not overcrowded. Be sure to brown the chicken on both sides and cook all the way through. In between flipping the chicken, add the tbsp of butter to deglaze the pan. Repeat this with both batches of chicken.
  4. Remove the chicken from the pan and add the coconut milk on medium heat until it comes to a simmer. Mix in the Worchestire sauce and let simmer for another minute. Add the onion/ jalapeño /garlic mixture and the chicken back to the pan and let simmer for another 5 minutes.
  5. Add the ginger and fresh bail to the pan and salt & pepper to taste. Serve over bed of Jasmine rice (or whatever rice/quinoa you like), top with more fresh basil and enjoy!
Share this Recipe