Coconut Curry with Chicken, Basil, & Mushrooms

9 Jul


The key to this recipe is the coconut milk. Don’t use any light coconut milk here. Regular coconut milk provides the creaminess and flavor that really makes this curry great. I’ve also kicked up the spice in this recipe (cayenne pepper and jalapeños) but feel free to omit either if you want to turn down the heat.

Coconut Curry with Chicken, Basil, and Mushrooms

1 tsp salt
1/2 tsp ground coriander
1 tsp cumin
A small pinch of ground cloves
1/4 tsp cinnamon
1/4 tsp ground cardamom
1/2 tsp freshly ground black pepper
1/2 tsp cayenne
1 tsp turmeric

2 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks

1 large onion, sliced root to tip
5 cloves garlic, minced
1 Tbsp finely chopped fresh ginger
1-2 jalapeño peppers, seeded and minced
2 Tbsp vegetable oil
1 14-oz can coconut milk
10 oz mushrooms, quartered
1 red bell pepper, cut into 2-inch slices
1 Tbsp lime juice, or to taste
12-20 fresh basil leaves, torn roughly

Hot cooked rice for serving


  1. In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.
  2. In a wok or deep sauté pan, heat the oil over high heat. When the oil is hot,  add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning.
  3. Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute. Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for about 15 minutes.
  4. When the chicken is nearly fully cooked, add mushrooms and red bell peppers. Continue to cook for another 10 minutes.
  5. When chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.

Adapted from Simply Recipes



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