Coconut Chicken Curry with Jalapeños, Basil and Lime
2nd February 2018January felt like a nice relaxed month for me; I wasn’t pushing hard to lose weight, I was just happy to maintain while increasing my daily calorie intake.
This is important so that I can now start to think about dropping down a few hundred calories per day and kickstart my weight loss again. I’ve set myself a new target for the first half of 2018 and you can follow my weekly progress.
Last week I was enjoying a “fakeaway” in the shape of Sriracha Chicken Fried Rice and for this week’s recipe it’s back to the fakeaway with a really tasty, fragrant Coconut Chicken Curry with Jalapeños, Basil and Lime.
The light coconut milk gives this curry a beautifully fresh creamy taste – without the calories that would come from cream.
And don’t be put off by the generic-sounding “curry powder”. I have been guilty of turning my nose up at this ingredient in the past, with no good reason it turns out. Buy 7 or 8 jars of spices – or just buy one called Curry Powder.
In a large frying pan or wok sauté the onion and jalapeños over a medium-high heat for 3-4 minutes, stirring constantly. You want the onions to start sweating and releasing some moisture to allow the spices to stick in the next step.
Add the ginger, garlic, and spices to the pan and continue to stir for 1 minute, ensuring that everything is evenly coated in the curry powder.
Add the coconut milk and chicken to the pan and stir the mixture so that the chicken is coated in the coconut milk. Turn up the heat and bring to a simmer. Reduce the heat, cover and cook for 20 minutes, stirring occasionally.
When the chicken is cooked and tender, remove from the heat and stir in the basil and squeeze in the juice from the lime.
Serve with cooked rice.
Ingredients
Directions
In a large frying pan or wok sauté the onion and jalapeños over a medium-high heat for 3-4 minutes, stirring constantly. You want the onions to start sweating and releasing some moisture to allow the spices to stick in the next step.
Add the ginger, garlic, and spices to the pan and continue to stir for 1 minute, ensuring that everything is evenly coated in the curry powder.
Add the coconut milk and chicken to the pan and stir the mixture so that the chicken is coated in the coconut milk. Turn up the heat and bring to a simmer. Reduce the heat, cover and cook for 20 minutes, stirring occasionally.
When the chicken is cooked and tender, remove from the heat and stir in the basil and squeeze in the juice from the lime.
Serve with cooked rice.
Inspired by this recipe.
Have made this a couple of times and we are having it for dinner tonight. Love the flavours but it was a bit “runny” for us so I cut down on the coconut milk. Easy to make and delicious.