Thai Chicken Curry with Basil Coconut Rice

By Jan Tilley
January 4, 2019
Categories: Food
Read: 2 minutes

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Thai Chicken Curry with Basil Coconut Rice
Recipe type: Entree
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
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  • 1-1/4 cup light coconut milk
  • ⅔ cup jasmine or basmati rice
  • 1 tablespoon fresh ginger grated
  • 1 lime juiced + zest
  • 2 tablespoons fresh basil chopped
  • 2 pounds boneless skinless chicken, diced or (3 cups cooked chickpeas)*
  • 1 red bell pepper, chopped
  • 2 cups ears corn kernels removed from the cob
  • 1 zucchini, chopped
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2-3 tablespoons Thai red curry paste
  • 1 tablespoon spicy curry powder
  • 1 (14-ounce) can light coconut milk
  • 1 tablespoon fish sauce
  • ½ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • Optional Toppings: 1 mango, diced and 1 jalapeño, seeded & diced
  1. Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt and ginger. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. 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 (No Peeking!). After 20 minutes remove the lid and add the lime juice + zest and basil. Fluff the rice with a fork and set aside.
  2. 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.
  3. Add another tablespoon olive oil to the skillet. Add red 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.
  4. 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 and fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from heat and stir in basil and cilantro.
  5. In a small bowl toss together the mango and jalapeño and place on top to serve.
    *For vegetarian version you may substitute 3 cups chickpeas for chicken.
Nutrition Information
Serving size: 1 serving Calories: 330 Fat: 12 g Carbohydrates: 28 g Sodium: 530 mg Fiber: 2 g Protein: 26 g Cholesterol: 65 mg

Exchanges: 2 Carbohydrates, 4 Proteins, 2 Fats

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