Ingredients and Weight:
- 4 boneless, skinless chicken breasts (1 pound)
- 1 medium onion, chopped (1 cup)
- 2 cloves garlic, minced (1 tablespoon)
- 1 serrano pepper, finely chopped (1/2 teaspoon) (optional)
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1/2 cup Thai basil leaves, chopped (optional)
- Salt and pepper to taste
- 1 cup jasmine rice for serving (optional)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Cut the chicken into bite-sized pieces.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the onion, garlic, and serrano pepper (if using) and sauté until softened, about 5 minutes.
- Stir in the coriander, cumin, and curry powder and cook for 1 minute more.
- Add the coconut milk and chicken broth and bring to a simmer.
- Add the chicken and cook for 10-12 minutes, or until cooked through.
- Stir in the Thai basil (if using) and salt and pepper to taste.
- Serve over rice, if desired.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Protein: 30g
- Carbohydrates: 30g
Dish Characteristics:
- Rich and creamy
- Balanced sweetness and spice
- Fragrant with Thai spices
- Quick and easy to prepare
- Perfect for a crowd
User Comments:
- "This curry was absolutely delicious! The flavors were so rich and complex, and the chicken was cooked perfectly. I will definitely be making this again."
- "I love how easy this recipe is to follow. It's perfect for a weeknight dinner."
- "The serrano pepper adds just the right amount of heat. If you don't like spicy food, you can omit it."
Special Precautions and Tips:
- If you don't have serrano peppers, you can use another type of chili pepper to your taste.
- You can also add other vegetables to this curry, such as carrots, bell peppers, or snap peas.
- If you want to make a vegetarian version of this curry, you can substitute tofu or tempeh for the chicken.
