Thai Basil Chicken

The other day I was just scrolling through Pinterest trying to find some food inspiration. I came across this Thai Chicken recipe and then shortly after that, I saw a Coconut Curry recipe. Me being Courtney, I decided to merge the two and create my own recipe. Hello, Thai Basil Chicken!This dish had my entire house smelling like heaven! My boyfriend and daughter both loved it, so I knew it would be added to my rotation. I’m not gonna lie, I don’t really eat chicken much at all, so this was really for Richard and Sanai. If you want to make this vegan, just replace the chicken with cauliflower. I did that for myself and it was just as delicious! I shared a step by step on my instagram, but got so many messages about it, so I figured I would add it to the blog. If you want some of this goodness, keep on reading. And when you make it, (because you better), make sure you tag #ChefConsuellaFam to win a prize! 🙂 

Xo, Consuella ♥

Print Recipe

Thai Basil Chicken

Prep Time

10

Cook Time

20

Servings

Ingredients

• 1 tsp cardamom
• 1 1/2 tsp cumin
• 1 tsp curry powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground all spice
• 1/2 tsp turmeric
• 1/2 tsp ground black pepper
• 1 tsp salt
• 2 tbsp olive oil divided
• 1 tbsp butter
• 1/2 while onion chopped
• 5 cloves garlic minced
• 1 1/2 tbsp ginger minced
• 1 small jalapeno minced
• 1/2 cup fresh basil reserve some for topping
• 1 14 oz can coconut milk
• 1 tbsp worchestire sauce
• 3-4 cups cooking Jasmine rice (or whatever rice you like)
• salt & pepper to taste
• 1 to 1 1/2 lb boneless chicken breasts cut into small pieces

Prep Time 10 Cook Time 20 Servings Ingredients 1 tsp cardamom 1 1/2 tsp cumin 1 tsp curry powder 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground all spice 1/2 tsp turmeric 1/2 tsp ground black pepper 1 tsp salt 2 tbsp olive oil divided 1 tbsp butter 1/2 while onion chopped 5 cloves garlic minced 1 1/2 tbsp ginger minced 1 small jalapeno minced 1/2 cup fresh basil reserve some for topping 1 14 oz can coconut milk 1 tbsp worchestire sauce 3-4 cups cooking Jasmine rice (or whatever rice you like) salt & pepper to taste 1 to 1 1/2 lb boneless chicken breasts cut into small pieces

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!

   

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