Green Chicken Curry with Basil and Jasmine Rice
Green Chicken Curry with Basil and Jasmine Rice - an absolutely delicious, tried-and-true recipe that will become a family favorite!
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!
Nutrition
Calories: 302kcal | Carbohydrates: 18g | Protein: 21g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 402mg | Potassium: 645mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12187IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 2mg
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