Aromatic Thai Curry with Chicken, Coconut Milk, and Basil

A creamy and spicy Thai curry that combines tender chicken meat with crunchy vegetables and fragrant basil in a coconut milk base. A taste experience from Southeast Asia.

• 20 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• omnivore
• antioxidant
• energy

Ingredients

• 200 g Chicken meat ((Chicken breast, cut into strips))
• 400 g Coconut milk ((Can))
• 150 g Bell pepper ((Red, sliced))
• 200 g Zucchini ((Sliced))
• 50 g Onion ((Chopped))
• 6 g Garlic ((Chopped))
• 2 piece Ginger (cm (Fresh, grated))
• 10 g Curry paste ((Red Thai curry paste))
• 7.5 g Basil ((Fresh, chopped))
• 5 g Rapeseed oil
• 2.5 g Salt
• 1.3 g Pepper

Instructions

1. Heat rapeseed oil in a large pot or wok. Sauté the chicken until cooked through. Remove from the pan.
2. Sauté onion, garlic, and ginger in the same pot. Add curry paste and sauté for 1 minute until fragrant.
3. Add coconut milk and 100 ml of water, bring to a boil. Add bell pepper and zucchini and simmer for about 5-7 minutes until the vegetables are crunchy.
4. Return the chicken to the pot. Season with salt and pepper. Stir in fresh basil.
5. Serve hot with brown rice.

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