Aromatic ‘Everleaf Thai Towers’ basil adds delicious depth of flavor to this simple curry dish!
- In a large skillet, sauté 1 sliced onion, 1lb diced chicken, 3 cloves garlic and 1 Tbs minced ginger in 2 Tbs olive oil for 8-10 minutes or until chicken begins to brown and onions soften.
- Add 1 can coconut milk and 1-2 Tbs curry powder and simmer for 10-15 minutes or until chicken is cooked through and liquid is thickened a bit.
- Stir in 1 cup Thai basil leaves, juice of 1 lime, 1 tsp salt and 1 cup frozen peas and cook until peas are warmed. Serve with rice and extra basil leaves or flowers for garnish.