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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Basil Chicken Curry

Cummulative Rating
N/A
Servings
Makes 4 servings
Difficulty
Easy

Ingredients

2 Tablespoons canola oil
2 Tablespoons fresh ginger, minced
3 chicken breasts, skinless, boneless & cut into thin strips
1 medium onion, chopped
2 garlic cloves, minced
One 14-ounce can unsweetened coconut milk
1 cup gf Chicken Stock
2 teaspoons Thai green curry paste (or more to taste)
1/3 cup basil, chopped
3 Tablespoons cilantro, chopped
3 green onions, cut into 1 inch lengths
Salt and freshly ground black pepper
1/2 cup chopped peanuts (optional)

Directions

In a large skillet, heat 1 tablespoon of canola oil. Add 1 tablespoon minced ginger and cook over medium-high heat until fragrant, about 30 seconds. Add chicken and cook until lightly browned, about
5 minutes. Season chicken, as it cooks, with salt and fresly ground black pepper. Remove chicken from skillet and set aside.

Add remaining tablespoon of canola oil to skillet. Add onions; sauté for 3 minutes. Add remaining garlic and minced ginger; sauté for 1 minute. Add coconut milk, chicken stock and curry paste. Bring to a boil. Reduce heat and simmer, stirring frequently, for about 5 minutes or until sauce thickens. Add chicken, basil,
2 tablespoons cilantro, and green onions. Continue to simmer until chicken is cooked through, about 5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

Serve curry over steamed rice and garnish with remaining cilantro and peanuts.

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