Basil Chicken or Shrimp Curry with Coconut Rice

Basil Chicken Curry with Coconut Rice

Coconut

 ½ cup shredded unsweetened coconut.

In a medium skillet, toast the coconut over moderately low heat, stirring until golden, about 5 min.  Transfer to a plate to let cool.

Chicken or Shrimp

1 tbsp extra-virgin olive oil

1 tbsp minced fresh ginger

1 ½ pounds skinless, boneless chicken breasts, cut into 3 x ½ inch strips

Freshly ground pepper

In a large skillet, heat 1 tbsp of olive oil.  Add ginger and cook over moderately high heat until fragrant, about 30 sec.  Add the chicken, season with salt and pepper and cook until lightly browned, about 5 min.  Transfer to a bowl.

Sauce

1 tbsp extra-virgin olive oil

1 tbsp minced fresh ginger

1 medium onion, chopped

Add olive oil to the skillet.  Add onion and ginger; cook over moderate heat for 5 min, stirring frequently.

One 14 ounce can unsweetened coconut milk

1 cup chicken stock or low-sodium broth

1 ½ tbsp garlic-free curry (add some water to make a paste)

Add above ingredients and bring to a boil, stirring.  Simmer the sauce for 5 min until thickened.

1/3 cup coarsely chopped basil leaves

2 tbsp minced cilantro

3 scallions, white and light green parts only, cut into 2 inch lengths

Add chicken, basil, cilantro and scallions; simmer until the chicken is cooked through, 5 min.  Season with salt and pepper.

2 tbsp basil

1 tbsp cilantro

½ cup chopped dry-roasted peanuts

Sliced avocado and mango

Serve on bed of rice, sprinkle with coconut and garnish with basil, cilantro and peanuts.  Serve with avocado and mango on the side.