Spicy Thai Coconut Basil Chicken Curry Recipe

Spicy Thai Coconut Basil Chicken Curry

 

I used to work at an Indian restaurant long ago while living in Hollywood, CA. Their curry was famous for its flavor and health benefits, and it was no surprise that they had many celebrities as loyal customers. The food was literally addicting. I will always have a strong appreciation for that experience since it really sparked my interest in the medicinal properties of food, particularly herbs and spices. The Chef was an Herbalist and an MD, and he would often create custom curry combinations based on the needs of that particular person. It was so interesting to watch, and so much fun to sample all the different flavor combinations on a regular basis. It also began a love and appreciation for curry in a big way.

For this recipe, we went Thai style, and my husband, Mike gets 100% of the credit for this dish as he was in charge of dinner. I have to say, job well done, my love! It was one of those meals that as full as we were after dinner, we talked about how we could not wait to eat the leftovers the following day. It was that good!

 

SPICY THAI COCONUT BASIL CHICKEN CURRY RECIPE


MARINADE

•  4 pieces chicken sliced into thin strips or diced into bite size pieces
•  4 tbsp of soy sauce (Coconut Aminos is an excellent, healthy replacement for soy sauce)
•  3 tbsp of fish sauce
•  1.5 tbsp of honey or sweetener of choice, I prefer raw honey or stevia
•  Mix all ingredients together and let marinade for at least an hour if possible. The longer, the better.
•  Place marinated chicken strips into heated skillet (oiled with coconut oil) on medium heat. Cover and cook for 5 minutes, then add the remaining ingredients.

ADD TO PAN

•  1 medium onion chopped
•  1 jalapeno pepper diced
•  2 cloves of garlic chopped
•  2 tbsp curry powder
•  1 tsp Salt (I like Pink Himalayan Salt for the health benefits)
•  1 tsp Pepper
•  1 can coconut milk
•  1 tsp garlic powder

Cook for 5 minutes, then add 1 cup of chopped basil for the last minute of cooking.

We poured this curry over gluten-free rice noodles, and I think they work best, but you could use any rice, quinoa or pasta as a base.

 

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