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Thai Basil Chicken In Indian Coconut-Curry Sauce

shantihhh's picture
This spicy fusion of Thai and Indian flavors in this ethnic dish provides a dish full of flavour. Perfect with steamed rice either Jasmine or Basmati as you wish.
Ingredients
  Boneless skinless chicken breast halves 4
  Sweet pepper slices 1⁄2 Cup (8 tbs)
  Brocolli flowerettes 1⁄2 Cup (8 tbs)
  Fish sauce 1 Teaspoon (nam pla)
  Ground coriander 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Cracked black pepper 1⁄2 Teaspoon
  Chile powder 1⁄4 Teaspoon (Kashmiri Mirch)
  Ground turmeric 1⁄4 Teaspoon
  Red onion 1 Large, chopped (1 Cup)
  Garlic 6 Clove (30 gm), minced
  Thai dragons/Indian cayenne type chiles 4 , minced (seeded)
  Olive peanut oil 1 Tablespoon
  Coconut milk 14 Ounce
  Cornstarch/Cornflour 2 Teaspoon
  Juilenned fresh thai basil 1⁄3 Cup (5.33 tbs) (bai Horpha)
  Finely chopped ginger/Ginger paste 1 Tablespoon
  Hot steamed rice 1 Cup (16 tbs)
Directions

Rinse chicken; pat dry cut into 3/4" pieces; place chicken in a medium bowl. Mix in the fish sauce, coriander, cumin, cloves, cinnamon, cardamom, black pepper,
chile powder, and turmeric. Sprinkle over chicken and then toss well to coat. Cover and let stand for 1-2 hours in refrigerator.

In a skillet cook the onion, garlic and chiles in hot oil over medium high heat for 2 minutes. Remove reserving drippings in skillet. Add half of the chicken. Cook and stir for 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from skillet. Repeat with remaining chicken. Combine coconut milk and cornstarch and carefully add to the skillet. Cook and stir untll thick and bubbly and the chicken mixture, basil and ginger. Cook two or three more minutes.

Garnish with red onion wedges or rings and fresh basil leaves.

based on a recipe by - Neeraja Narayanan, New York, NY
April 1997

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Poultry
Interest: 
Everyday, Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4
Story
I have traveled many times throughout Thailand and India and sometimes I just feel like mixing the flavours. Both cuisines are always full of flavour and here they intrmingle very nicely. I first made this recipe back in 1997 sometime and it has become a favourite.

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3 Comments

HotChef's picture
That is so hot!
Wapite's picture
this is very good i try this one
Anonymous's picture
Wow , it's like nothing I've tasted before - In fact, I've never tasted this before...or ever really. That's right -I've never tasted this. Looks pretty good in the picture though.