Description
A quick and delicious dish that marries aromatic spices, creamy coconut milk, and fragrant basil, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- Fresh basil leaves
- Salt and pepper to taste
- Zest of 1 lime
- 1 cup jasmine rice
- 1 ¾ cups water
- A pinch of salt
Instructions
- Rinse the rice under cold water to remove excess starch.
- In a saucepan, combine the rinsed rice, salt, and water. Bring to a boil, then lower to a simmer and cover. Cook for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger. Sauté until fragrant for about 1-2 minutes.
- Add chicken thighs and season with salt and pepper. Brown on both sides for about 5-7 minutes.
- Pour in coconut milk, soy sauce, and brown sugar. Stir in turmeric and lime zest. Let the sauce simmer for about 10 minutes, until chicken is cooked through and sauce thickens.
- Stir in fresh basil leaves just before serving. Serve chicken over jasmine rice with extra sauce drizzled on top.
Notes
Feel free to swap chicken for shrimp or tofu for a vegetarian option. Add red pepper flakes for spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Spiced Coconut Basil Chicken, Quick Dinner, Asian Cuisine, Coconut Milk Recipies, Weeknight Meals