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Nutrition Facts
Serving Size 1 (217g) Recipe makes 2 servings The following items or measurements are not included below: 8 ounces light coconut milk
Calories 234
Calories from Fat 96		(41%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.1g
Cholesterol 72mg		24%
Sodium 78mg		3%
Potassium 621mg		17%
Total Carbohydrate 9.1g		3%
	Dietary Fiber 1.9g	7%
	Sugars 4.6g
Protein 25.8g		51%
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Easy Chicken Coconut 'curry'

Recipe #224486 | 30 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: bdusel
Apr 24, 2007

This is meant to be the easiest possible coconut 'curry' that you can make, for those that don't keep a stock of Asian specialty items (like me) or who just like clean flavors. Serves 2.

SERVES 2 (change servings and units)

Ingredients

8 ounces chicken breasts
4-5 small chilies (green and red)
1 (8 ounce) can light coconut milk
1 ounce fresh basil
salt

Directions

1
While slightly frozen or thawing, slice chicken into thin medallions.
2
Meanwhile, bring coconut milk and salt to simmer in a large, thick pan over low heat.
3
When simmering, add chicken to pan. Cover and keep at just a simmer. Slice the small chilis lengthwise, discarding stem. Use a knife to scrape off the seeds and rinse. Add chilis to pan.
4
When the chicken is done (~20 minutes for me) remove from heat and stir in whole basil leaves, unless the leaves are exceptionally large. Let sit a few minutes for the flavors to mix.
5
Serve over white rice.