Coconut Curry Basil Chicken by @halfbakedharvest

30 min

4 servings

🍗

910 g

Chicken breasts

🍛

30 ml

Curry powder

🧈

28 g

Salted butter

🧅

150 g

Yellow onion

🧄

6 g

Garlic

🌶️

1.5

Jalapeños

🥥

400 ml

Full-fat coconut milk

🥢

10 ml

Tamari

🍯

14 g

Honey

🥬

130 g

Kale

🧂

3 g

Salt

⚫

1 g

Black pepper

🌿

24 g

Fresh Thai basil

🥜

65 g

Roasted cashews

🍋

30 ml

Fresh lime juice

🍚

630 g

Steamed rice

  1. Cut
    • chicken breast
    • curry powder

    Cut the chicken breast into bite-size pieces and coat it with all 2 tablespoons of curry powder.

  2. Melt
    • salted butter

    Melt the 2 tablespoons of salted butter in a large skillet over medium-high heat.

  3. Add
    • chicken breast

    Add the curry-coated chicken to the skillet and cook until lightly browned, about 5 minutes.

  4. Add
    • yellow onion
    • garlic

    Add the sliced yellow onion and chopped garlic to the skillet.

  5. Stir
    • jalapeño pepper
    • yellow onion

    Stir in the chopped jalapeño pepper and cook until the onion softens, about 3 minutes.

  6. Pour
    • full-fat coconut milk
    • tamari

    Pour in the 400 ml full-fat coconut milk and stir in the 2 teaspoons tamari.

  7. Add
    • honey
    • salt

    Add the 2 teaspoons honey and season with salt and black pepper.

  8. Simmer
    • chicken breast
    • full-fat coconut milk

    Simmer the curry until the chicken is cooked through and the sauce thickens slightly, about 8 minutes.

  9. Stir
    • kale

    Stir in the 2 cups kale and cook until wilted, about 2 minutes.

  10. Fold
    • Thai basil
    • lime juice

    Fold in the 1 cup Thai basil and squeeze in the 2 tablespoons lime juice.

  11. Divide
    • cooked rice
    • chicken breast

    Divide the 4 cups cooked rice among four bowls and spoon the curry over it.

  12. Top
    • roasted cashews

    Top each serving with the 1/2 cup roasted cashews and serve hot.

Coconut Curry Basil Chicken by @halfbakedharvest

30 min

4 servings

🍗

910 g

Chicken breasts

🍛

30 ml

Curry powder

🧈

28 g

Salted butter

🧅

150 g

Yellow onion

🧄

6 g

Garlic

🌶️

1.5

Jalapeños

🥥

400 ml

Full-fat coconut milk

🥢

10 ml

Tamari

🍯

14 g

Honey

🥬

130 g

Kale

🧂

3 g

Salt

⚫

1 g

Black pepper

🌿

24 g

Fresh Thai basil

🥜

65 g

Roasted cashews

🍋

30 ml

Fresh lime juice

🍚

630 g

Steamed rice

Preparation Steps

  1. Step 1/12

    Cut the chicken breast into bite-size pieces and coat it with all 2 tablespoons of curry powder.

    🍗chicken breast
    🍛curry powder
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

  2. Step 2/12

    Melt the 2 tablespoons of salted butter in a large skillet over medium-high heat.

    🧈salted butter
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/12

    Add the curry-coated chicken to the skillet and cook until lightly browned, about 5 minutes.

    🍗chicken breast
    🥄wooden spoon

  4. Step 4/12

    Add the sliced yellow onion and chopped garlic to the skillet.

    🧅yellow onion
    🧄garlic
    🥄wooden spoon

  5. Step 5/12

    Stir in the chopped jalapeño pepper and cook until the onion softens, about 3 minutes.

    🌶️jalapeño pepper
    🧅yellow onion
    🥄wooden spoon

  6. Step 6/12

    Pour in the 400 ml full-fat coconut milk and stir in the 2 teaspoons tamari.

    🥥full-fat coconut milk
    🥢tamari
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/12

    Add the 2 teaspoons honey and season with salt and black pepper.

    🍯honey
    🧂salt
    ⚫black pepper
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/12

    Simmer the curry until the chicken is cooked through and the sauce thickens slightly, about 8 minutes.

    🍗chicken breast
    🥥full-fat coconut milk
    🥄wooden spoon

  9. Step 9/12

    Stir in the 2 cups kale and cook until wilted, about 2 minutes.

    🥬kale
    🥄wooden spoon
    🥄measuring cups

  10. Step 10/12

    Fold in the 1 cup Thai basil and squeeze in the 2 tablespoons lime juice.

    🌿Thai basil
    🍋lime juice
    🥄wooden spoon
    🍋citrus juicer
    🥄measuring spoons

  11. Step 11/12

    Divide the 4 cups cooked rice among four bowls and spoon the curry over it.

    🍚cooked rice
    🍗chicken breast
    🥄measuring cups

  12. Step 12/12

    Top each serving with the 1/2 cup roasted cashews and serve hot.

    🥜roasted cashews
    🥄measuring cups

Composition

Ingredients

Types

Meat, Spices, Dairy, Vegetables, Plant-based milk, Seasonings, Sweeteners, Nuts

Ingredients

Chicken breasts, Curry powder, Salted butter, Yellow onion, Garlic, Jalapeños, Full-fat coconut milk, Tamari, Honey, Kale, Salt, Black pepper, Fresh Thai basil, Roasted cashews, Fresh lime juice, Steamed rice

Notes

Curry powder (regular or spicy), Salted butter (or olive oil), Yellow onion (sliced or chopped), Garlic (chopped), Jalapeños (1-2, seeded if desired, chopped), Tamari (or soy sauce or fish sauce), Kale (finely shredded, or spinach), Salt (to taste), Black pepper (to taste), Fresh Thai basil (or sweet basil), Steamed rice (for serving)

Allergens

Milk, Tree nuts, Soy

Dietetics

Dietary regimen

to inform

Calories

620 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 48g, Fat: 31g, Fiber: 4g, Sugars: 7g, Saturated fat: 17g

Nutritional Information

Minerals

Sodium: 690mg, Potassium: 760mg, Iron: 3.8mg, Calcium: 100mg

Vitamins

Vitamin A: 210mcg RAE, Vitamin C: 38mg, Vitamin K: 230mcg, Vitamin B6: 0.8mg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring spoons, measuring cups, citrus juicer

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Summer dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

Thai, Asian

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Crunchy, Saucy

Flavors

Savory, Spicy, Sweet, Citrusy, Herbal, Coconutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze curry without rice when possible,Store in an airtight freezer-safe container,Thaw overnight in the refrigerator)