Spicy Chicken Basil Curry
4 servings
30 minutes
Spicy chicken curry with basil is a dish that transports you to the heart of India, where spices turn every meal into a gastronomic adventure. This curry combines tender chicken meat with the rich aroma of green curry paste and coconut milk, creating a balance between spiciness and light sweetness. Basil leaves add freshness, while chili pepper gives the dish a fiery character. Historically, curry has deep roots in Indian cuisine, where each region contributes its unique flavor nuances. This dish pairs excellently with jasmine rice, which absorbs the sauce's aroma, creating a harmonious flavor combination. A wonderful choice for those who love rich flavors and the warming spice characteristic of Indian cuisine.
1
Cook the rice: for one cup of rice, add one and a half cups of water, a little salt, and cover tightly (if the lid has a hole, seal it). Cook on low heat, avoiding opening the lid if possible. The rice will be ready in about 20 minutes — you will know it's done when the water is completely gone and the rice is fluffy.
- Jasmine rice: 1 glass
2
While the rice is cooking, heat a pan, pour in oil in a large skillet. Mix in the curry paste thoroughly.
- Sunflower oil: 3 tablespoons
- Green curry paste: 3 tablespoons
3
Then add finely chopped pieces of chicken to the curry paste and simmer for a couple of minutes.
- Chicken breast: 450 g
4
Add coconut milk, sugar, fish sauce, and finely chopped (remove seeds) chili peppers to the chicken. Simmer for 5 minutes, stirring constantly. Before finishing, add basil leaves.
- Coconut milk: 60 ml
- Brown sugar: 3 tablespoons
- Fish sauce: 3 tablespoons
- Chili pepper: 1 piece
- Basil leaves: 1 bunch
5
Serve with rice, drizzled with a spoonful of coconut oil on top.
