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
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
Amount Per Serving
Calories 4216
Calories from Fat 2070
% Daily Value *
Total Fat 243g
Saturated Fat 164g
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 43g
Cholesterol 445mg
Sodium 1137mg
Total Carbohydrates 342g
Dietary Fiber 18g
Sugars 32g
Protein 195g
Vitamin A
Vitamin C
* 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.
Adapted from Half-Baked Harvest
Rhyme & Ribbons
rice basil chicken currycurry

Do you like curry? What about coconut milk?

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