Basil Chicken Curry with Coconut Lime Rice

School is over now (for good!)... so I'll be better at updating again. Scouts honour.

I just made this amazing curry for lunch and wanted to share the recipe because it was soooo delicious! It was pretty easy to make and not very time consuming either--both a major plus in my books! I'm also trying to get better at cooking with spices and herbs and this was an excellent introduction to both those things.

This curry is probably about a medium spice level, and all the veggies in it (like corn!) add to a wonderful summer feeling, making this a perfect meal for a day like today when the weather is a little grey and dull but still warm outside.

So here it is: enjoy!

Ingredients:

Coconut Lime Rice

• 1 (14 ounce) can coconut milk
• 1 cup jasmine or basmati rice (I used brown rice)
• 2 tablespoons fresh basil, chopped
• 1 lime, juiced + zest

Curry

• 1 pound boneless, skinless chicken, diced (or 2-3 cups cooked chickpeas)*
• 2 bell peppers, chopped (I used one green, and one red)
• 1 zucchini, chopped
• 1 cup canned/frozen corn
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, grated or minced
• 2 tablespoons olive oil
• 2-3 tablespoon thai red curry paste (I used 3)
• 1 tablespoon spicy curry powder
• 1 (14 ounce) can coconut milk
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh cilantro, chopped

Instructions:

Rice

1. Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice. 

2. Stir to combine and then place the lid on the pot and turn the heat down to low. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes. 

3. After 20 minutes remove the lid and add the lime juice + zest and basil. Fluff the rice with a fork. 

Curry

1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.

2. Add another tablespoon olive oil to the skillet. Add the peppers and corn, saute 3-4 minutes and then toss in the zucchini, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together.

3. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. 

4. Remove from the heat and stir in the basil and cilantro.

Once the rice and curry mixture are done, you can serve the curry over the rice and if you wish add some naan on the side as well. 

Happy Cooking!