Thai Basil Chicken Curry

Here we are, officially remanded to our homes, and quickly finding that eating the same thing is not very fun. It is also a bit of a challenge when running to the grocery store is like a running a gauntlet of coronavirus carrying zombies searching for toilet paper. So here is my take on a simple chicken curry using mostly pantry and basic ingredients. I bought some Thai basil to make Thai Basil Fried Rice and thought this dish would be perfect for the remaining basil. This dish comes together quickly and is full of flavor, perfect for elevating a weeknight dinner after being sequestered on home arrest during this pandemic.

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Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 2

Ingredients

8 oz chicken thighs, boneless and skinless, cut into 1 inch pieces
1 14oz can coconut cream
1 red pepper, sliced
½ onion, sliced thinly root to stem
lime juice
1 tsp fresh ginger, grated
1 tsp dark brown sugar
1 tsp garlic, minced
1½ tbsp yellow curry paste
1 tbsp fish sauce or light soy sauce
1 tbsp coconut vinegar
1 tbsp peanut oil
½ tsp sesame oil
Thai basil leaves
¼ tsp black sesame seeds

Instructions

Heat a work or skillet over Medium-High heat.
Add peanut oil and heat until shimmering.
Add the chicken and brown lightly, stirring occasionally, approximately 5 minutes.
Reduce heat to Medium and add garlic, ginger, curry paste, and brown sugar to the chicken.
Stir to combine and cook for 1 to 2 minutes.
Add coconut cream, fish sauce, and vinegar, stirring to combine with the curry paste.
Simmer over Medium heat for 15 minutes.
Add the onions and red peppers during the last 2 minutes, stirring to incorporate.
Chiffonade the largest basil leaves and reserve the small ones.
When ready to serve, turn off the heat and add the sesame oil and sprinkle the chiffonade over top and stir to combine, allowing the residual heat to extract the basil essence into the curry.
Serve over rice or rice noodles and garnish with remaining basil leaves and black sesame seeds.

Heat a work or skillet over Medium-High heat. Add peanut oil and heat until shimmering. Add the chicken and brown lightly, stirring occasionally, approximately 5 minutes. Reduce heat to Medium and add garlic, ginger, curry paste, and brown sugar to the chicken.

Stir to combine and cook for 1 to 2 minutes. Add coconut cream, fish sauce, and vinegar, stirring to combine with the curry paste.

Simmer over Medium heat for 15 minutes. Add the onions and red peppers during the last 2 minutes, stirring to incorporate.

Chiffonade the largest basil leaves and reserve the small ones. When ready to serve, turn off the heat and add the sesame oil and sprinkle the chiffonade over top and stir to combine, allowing the residual heat to extract the basil essence into the curry.