Aromatic ‘Everleaf Thai Towers’ basil adds delicious depth of flavor to this simple curry dish!
Ingredients
- 1 lb chicken breast or thighs, diced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons olive oil
- 1 can (13.5 oz) coconut milk
- 1–2 tablespoons curry powder (adjust to taste)
- 1 cup Thai basil leaves (plus more for garnish)
- Juice of 1 lime
- 1 teaspoon salt
- 1 cup frozen peas
- Cooked rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced onion, diced chicken, garlic, and ginger. Sauté for 8–10 minutes until the chicken begins to brown and the onions soften.
- Pour in coconut milk and stir in the curry powder. Simmer for 10–15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
- Stir in Thai basil leaves, lime juice, salt, and frozen peas. Cook for 2–3 minutes until peas are heated through and basil is wilted.
- Serve hot over rice. Garnish with extra Thai basil leaves or flowers if desired.