Green Chicken Curry with Basil and Jasmine Rice
This recipe takes me back to college – I originally learned a version of this recipe from a roommate and friend of my mine who had learned it from her foreign exchange student in high school. Needless to say, it has adapted over the years. It is one of our family’s favorite recipes during the winter and I was so looking forward to plating it and photographing it – they turned out beautifully. It is really a fairly simple recipe and the end result is misleading as the dish is absolutely mouth-watering.
Starting with some boneless chicken breast, cut it into bite-sized chunks while you heat up a pot of water.
In a wok (or saucepan) toss garlic in some olive oil
Add coconut milk, chicken broth, green curry paste, curry powder and cumin and let simmer.
Boil chicken in the separate pan, drain and then add to wok when cooked.
Add basil, bamboo shoots, carrots, onion and potatoes and boil until vegetables are cooked, but firm.
I told you it was simple …..and delicious…..and spicy, but in the best way possible. Serve over jasmine rice and garnish with fresh basil.
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Ingredients
- 6 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 28 ounces coconut milk
- 14 ounces chicken broth
- 8 ounces green curry paste
- 2 teaspoons ground curry powder
- 1 teaspoon ground cumin
- 1 can bamboo shoots
- ¼ cup fresh basil, loosely packed (more for serving)
- 1 russet potato, cut into ½-inch pieces
- 1 yellow onion, diced
- 6 medium carrots, peeled and sliced into 1½ inch chunks and then quartered
Serving Suggestion:
- jasmine rice, sub other cooked rice of choice
Instructions
- Boil Chicken: Fill a pot with water and bring to boil. Cut 6 boneless, skinless chicken breasts into bite-sized chunks and add to boiling water. Boil for approx 8 minutes or until chicken is cooked.
- Sauté: Bring wok to medium heat and add 2 tablespoons olive oil and minced garlic; cook for 3 minutes.
- Simmer: Add 28 ounces coconut milk, 14 ounces chicken broth, 8 ounces green curry paste, 2 teaspoons ground curry powder and 1 teaspoon ground cumin; stir and let simmer for approx 5 minutes.
- Combine: Add chicken when fully cooked as well as 1 can bamboo shoots and ¼ cup fresh basil. At this point, you can let the mixture simmer on low up until 15 minutes before you want to serve. 15 minutes before you do want to serve, add potatoes, carrots and onions and boil until cooked but still firm.
- Serve: Enjoy over jasmine rice and garnished with fresh basil!
Lynn says
This was a very good recipe. I did make some modifications. Instead of using potatoes and carrots, I used peppers, mushrooms and green beans. I also cut the sauce ingredients in half. I had plenty of sauce to serve over peas and cauliflower rice. I will definitely make this again! Thank you.
Erin says
So glad you enjoyed this one, Lynn!