Description
A comforting skillet meal featuring tender chicken in a creamy coconut basil sauce served over fluffy jasmine rice.
Ingredients
Scale
- 1 1/2 cups uncooked jasmine rice
- 2 1/4 cups water
- 1/2 teaspoon kosher salt
- 1 lb boneless, skinless chicken thighs or chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon peeled and minced fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 can (14 oz) full-fat unsweetened coconut milk
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon packed brown sugar
- 1 cup loosely packed fresh basil leaves, roughly chopped
- 1 large lime, cut into 4 wedges
Instructions
- Rinse the rice. Place 1 1/2 cups jasmine rice in a fine-mesh strainer and rinse it under cool water until the runoff is mostly clear.
- Cook the rice. Combine the rinsed rice, 2 1/4 cups water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium-high heat. Stir once, cover, reduce the heat to low, and cook for 15 minutes. Remove the pan from the heat and let it stand, covered, for 10 minutes.
- Season the chicken. Pat the chicken pieces dry with paper towels. Season them evenly with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Brown the chicken. Heat 1 tablespoon olive oil in a deep 12-inch skillet over medium-high heat. Add the chicken in one layer and cook for 5 to 7 minutes, turning occasionally, until browned.
- Sauté the aromatics. Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3 minutes, stirring frequently. Add the garlic and ginger, then cook for 1 minute until fragrant.
- Toast the spices. Stir in the curry powder, cumin, paprika, and turmeric. Cook for 30 to 60 seconds, stirring constantly.
- Build the sauce. Pour in the coconut milk while scraping the bottom of the pan. Stir in the soy sauce, fish sauce, and brown sugar until the sugar dissolves.
- Finish cooking the chicken. Return the chicken and any collected juices to the skillet. Bring the sauce to a gentle simmer, reduce the heat to medium-low, and cover. Cook for 10 to 12 minutes, stirring once or twice, until the chicken reaches 165°F.
- Add the basil. Stir in the chopped basil and simmer uncovered for 2 minutes.
- Serve. Divide the hot rice among four bowls. Spoon the chicken and coconut basil sauce over it, then serve each portion with a lime wedge.
Notes
Use boneless thighs for juiciness, or breast for a leaner option. Adjust spiciness with added red pepper flakes for adults.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 665
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 85mg
Keywords: chicken, coconut, basil, curry, skillet meal, quick dinner