Recipes Savoury Recipes

Basil Chicken Curry with Coconut Lime Rice

After last week’s cookery class, I just wanted to continue eating curries all week long. So I whipped this one up for Sam the other day. It’s safe to say, we were both big fans. And I am going to be totally honest, a lot of the vegetables I used in this recipe were frozen. Frozen corn, even frozen ginger. And it still tasted fresh and delicious. 

The leftovers were even better than the dinner the night before! 

Basil Chicken Curry with Coconut Lime Rice
curry and rice

Basic Chicken Curry with Coconut Lime Rice
Serves 4
Print
4216 calories
342 g
445 g
243 g
195 g
164 g
2418 g
1137 g
32 g
0 g
61 g
Nutrition Facts
Serving Size
2418g
Servings
4
Amount Per Serving
Calories 4216
Calories from Fat 2070
% Daily Value *
Total Fat 243g
373%
Saturated Fat 164g
819%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 43g
Cholesterol 445mg
148%
Sodium 1137mg
47%
Total Carbohydrates 342g
114%
Dietary Fiber 18g
73%
Sugars 32g
Protein 195g
Vitamin A
201%
Vitamin C
639%
Calcium
43%
Iron
234%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the rice
  1. 1 (14 ounce) can of light coconut milk
  2. 1 1/2 cups of rice
  3. 1/2 cup of water
  4. 1 tablespoon fresh ginger, grated
  5. 2 tablespoons fresh basil, chopped
  6. juice of 1 1/2 limes
  7. salt
For the curry
  1. 500 g of chicken, diced
  2. 2 bell peppers, chopped
  3. 1 1/2 cups of corn
  4. 1 tablespoon fresh ginger, grated
  5. 2 cloves garlic, minced
  6. 2 tablespoons rapeseed oil
  7. 3 tablespoon thai red curry paste
  8. 1 tablespoon spicy curry powder
  9. 1 (14 ounce) can of light coconut milk
  10. 1 teaspoon sesame seed oil
  11. juice of 1/2 a lime
  12. 1/2 cup fresh basil, chopped
  13. 1/4 cup fresh cilantro, chopped
For the rice
  1. In a medium pot bring the coconut milk to boil. Then stir in everything else. Lower the heat and cook for 10 minutes. Next, cover the pot and remove it from the heat. Leave it covered without opening it for 20 minutes. Then fluff the rice with a fork and salt to taste.
For the curry
  1. For a bit of a healthier dish poach your chicken. Add chicken to a large pot, cover with water and boil for about 6 minutes. Drain.
  2. Add the chicken to a large pan along with the bell peppers, corn, ginger, garlic and rapeseed oil. Sauté for 10 minutes.
  3. Then mix in the curry powder and the curry paste and toss until everything is thoroughly coated.
  4. Stir in the coconut milk, sesame oil and lime juice. Bring everything to a boil and cook for about 5 minutes until the sauce has thickened.
  5. Remove from the heat and stir in the cilantro and the basil.
beta
calories
4216
fat
243g
protein
195g
carbs
342g
more
Adapted from Half-Baked Harvest
Rhyme & Ribbons http://rhymeandribbons.com/
rice basil chicken currycurry

Do you like curry? What about coconut milk?

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  • I love curries made with coconut milk! Being able to use frozen veg is great too as it’s always to hand! Freezing your ginger is a really good idea too – I should do the same. This recipe looks delicious – the perfect weeknight meal. xxx

    • Thanks so much Miranda! I just like how flavourful and “spring” like it is. And I agree- coconut milk is the best! (As long as it isn’t too sweet.) xx

  • Thank you so much. I love curry so much. It is a perfect delicious meal, especially when it is served with coconut Lime Rice. I ate this meal once and I really want to make it. Thanks for the recipe.

  • Wow. That looks soooooo yummy. I can’t get over how much I want to eat that right now. haha

  • Ala

    I LOVE curry, it’s got to be one of my favourite meals and this looks absolutely delicious. I do love a heavy, spice laden Indian curry but South East Asian flavours are a lot lighter and can be so much more refreshing! Love the coconut and lime rice, will defo have to give it a go! x

    • It’s borderline sweet, but still pretty refreshing. And I love all curries so I’m not super picky! x

  • This sounds good, except I haaaaaate sweet corn! It’s the devil’s food!

  • Coconut milk & curry are about a quarter of my diet so I am pleased to see this… it looks quite good!

  • This looks yummy! I love both curry and coconut. Am yet to try coconut rice, it’s one of those things I’ve knocked without tying it firstly… How wrong!

  • Samantha Saliba

    this looks amazing…i think I need to try it out for myself soon! http://ambitiouslifeofacitygirl.com/

  • Coconut lime is my favorite kind of curry!!! I should probably have lunch now because this made me super hungry!

  • this sounds and looks so good! i’m definitely not the biggest curry person, but i think i’ll give this a go:-) and i don’t think i’ve even tried coconut milk, haha.. xx

    • This one is a really borderline sweet curry if that helps at all! x

      • just thought i’d let you know that i tried making this with some wee changes, and quite enjoyed it, haha! xx

        • That’s brilliant! What did you change? xx

          • i’m not a massive fan of corn mixed with other food or coconut in general, so i changed the corn for tomatoes and didn’t use coconut. i realize that basically changes the recipe altogether, but it was still good, haha! maybe someday i’ll be brave enough to try it with coconut.. xx

          • This might be a surprise- but I don’t really like coconut either – the taste of it in the milk is really subtle! It might be a good place for you to start one day! x

  • Yum! I have recently started playing around with curry and coconut milk, so far a big fan!

  • this looks amazing! I only cook curry now and then but when i do i wonder why i dont do it more.

    • I find thai curries easier to make than Indian curries – I still struggle there! (That’s probably why my local curry house knows my name…) x

  • Miho

    this is going straight to the top of my to-cook list! it looks beautiful and sounds utterly delicious 🙂 x

  • I need to try this, I tried something similar and loved it, the coconut milk makes it better!

  • Chelsee

    Goodness you always have the best recipes! Thanks so much for linking up for Best of the Blogosphere!

  • I am a huge fan of curry, and coconut milk is basically a ‘must’ when making it!

    • I usually eat Indian curries that use yogurts, but eating thai curries with coconut milk is so refreshing. And also gluttonous. I never want to stop eating it once I start! x

  • Ashleigh

    This looks so good, thank you for sharing! I love anything with curry!! Please come share and link up over at http://www.wrightsimply.com/search/label/Linky
    Have a great weekend!! xx Ashleigh @SimplyWright