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.
Why this dish is good for you
Chicken meat provides high-quality protein for muscle building. Coconut milk contains medium-chain fatty acids that deliver energy quickly. Basil and ginger have anti-inflammatory and antioxidant properties. The dish is high in protein, energy-giving, and immune-boosting.
Ingredients
- Chicken meat((Chicken breast, cut into strips))200 g
- Coconut milk((Can))400 g
- Bell pepper((Red, sliced))150 g
- Zucchini((Sliced))200 g
- Onion((Chopped))50 g
- Garlic((Chopped))6 g
- Ginger(cm (Fresh, grated))2 Stück
- Curry paste((Red Thai curry paste))10 g
- Basil((Fresh, chopped))7.5 g
- Rapeseed oil5 g
- Salt2.5 g
- Pepper1.3 g
Method
- 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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