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Spiced Coconut Basil Chicken with Rice

A quick and flavorful dish featuring marinated chicken in a spiced coconut sauce served over jasmine rice.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken breasts Boneless and skinless recommended
  • 1 can full-fat coconut milk
  • 1 cup fresh basil leaves Add more for extra flavor
  • 2 tablespoons curry powder Feel free to mix it with your favorite spices
  • 2 cloves garlic, minced
  • to taste Salt and pepper
  • 1 tablespoon olive oil For searing the chicken
For the Rice
  • 1 cup jasmine rice You can use any rice preference
  • 2 cups chicken broth Or water
  • a pinch salt

Method
 

Preparation
  1. In a bowl, mix together the coconut milk, curry powder, minced garlic, salt, and pepper.
  2. Add the chicken breasts and let them marinate while you prep the rest of your ingredients.
  3. If possible, let them soak for about 30 minutes.
Cooking Rice
  1. Rinse the jasmine rice under cold water to remove excess starch.
  2. In a medium saucepan, combine the rinsed rice, chicken broth, and a pinch of salt.
  3. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes.
  4. Fluff it with a fork once done.
Cooking Chicken
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add in the marinated chicken and sear each side for about 4-5 minutes until golden brown.
  3. Pour in the remaining coconut marinade, bring it to a simmer, and allow it to cook for another 10-12 minutes.
  4. Stir in the fresh basil leaves during the last couple of minutes.
Serving
  1. Plate the fluffy rice first, then top with the chicken and drizzle the sauce over.
  2. Garnish with a few extra basil leaves.

Notes

If your sauce looks thick, add a splash of water or broth to achieve your desired consistency. You can substitute chicken with shrimp, tofu, or chickpeas. Store leftovers in an airtight container in the fridge for up to 3 days.