One Pot Basil Chicken Coconut Curry

One Pot Basil Chicken Coconut Curry is a mild flavored curry with a bit of a kick from jalapenos that even curry haters with love and it's a breeze to make in one pot!

Course Main

Cuisine Thai

Servings 4

Author Sabrina

Ingredients

4 boneless skinless chicken breasts about 1 1/2 pounds total

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

2 tablespoons canola oil divided

1 red onion chopped

1 jalapeno de-veined, de-seeded and chopped

4 cloves garlic minced

1 teaspoon grated fresh ginger

3 tablespoons fresh basil minced

1 can coconut milk 13.5 ounce can

1 tablespoon cornstarch

1 tablespoon curry powder

cilantro for garnish (optional)

Instructions

Season the chicken breasts with salt and pepper.

In a large cast iron skillet add 1 tablespoon of canola oil on medium-high heat and sear the chicken on both sides until almost cooked through, 3-5 minutes on each side.

Remove the chicken from the pan and add in the red onion and jalapenos along with the second tablespoon of canola oil.

Cook them on medium high until slightly caramelized and the chicken bits from the bottom of the pan have mixed in well with them, about 2-3 minutes.

Add in the garlic, ginger, basil and cook for 30 more seconds.

Add in the coconut milk, cornstarch and curry powder and whisk together quickly so the cornstarch is absorbed before the coconut milk gets a chance to get hot and clump the cornstarch (or if you want to use a second bowl mix the coconut milk, cornstarch and curry in there first before adding to the pan).

Add the chicken back in and cook for an additional 5-7 minutes or until the sauce is thick and the chicken is cooked all the way through.