“This is meant to be the easiest possible coconut 'curry' that you can make, for those that don't keep a stock of Asian specialty items (like me) or who just like clean flavors. Serves 2.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. While slightly frozen or thawing, slice chicken into thin medallions.
  2. Meanwhile, bring coconut milk and salt to simmer in a large, thick pan over low heat.
  3. When simmering, add chicken to pan. Cover and keep at just a simmer. Slice the small chilis lengthwise, discarding stem. Use a knife to scrape off the seeds and rinse. Add chilis to pan.
  4. When the chicken is done (~20 minutes for me) remove from heat and stir in whole basil leaves, unless the leaves are exceptionally large. Let sit a few minutes for the flavors to mix.
  5. Serve over white rice.

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