This dish was inspired by a large bunch of Thai basil that I received with my most recent farm share. Because I currently have four basil plants that are going strong (two on my patio and two in my Aerogarden), the last thing I wanted to do was use it in a way that I’d typically use basil. A Thai-inspired, flavor-packed curry dish then seemed like a no brainer.
I enjoyed this meal with my dear friend Amanda. We both had seconds and there was enough leftover for two days worth of meal prep. Not too shabby considering that between prep time and cook time, this meal only took about one hour to prepare. Can we also talk about how it’s a one-pot meal? Heck yes! The less cleanup, the better. Because as much as this girl loves to cook, she hates doing dishes.
Aside from its awesome flavor, the beauty of this dish is its versatility. Not feeling chicken and bell peppers? Sub in whatever protein and veggies you’re in the mood for. I used green curry paste as a base, but then added additional ginger, garlic, and lime juice/zest to ensure fresh flavors. I think it goes without saying that I’m a huge fan of this dish and will be making it regularly.
Note: Recipe yields 4-6 servings.
What you’ll need:
- 1/2 cup Thai basil
- 1 inch piece ginger, peeled
- 2 cloves garlic
- The juice of 1 lime
- 2 tsp. lime zest
- 2 tbsp. avocado oil
- 1/4 cup green curry paste
- 1 medium onion, sliced
- 2 bell peppers, sliced (I used 1 red and 1 orange, but any variety will work)
- 2 lbs. chicken breasts, cubed
- 1 cup chicken broth
- 1 can coconut milk
- Springs of Thai basil for garnish
- Lime wedges for garnish
- Rice for serving
What you’ll do:
- First, add Thai basil, ginger, garlic, and lime juice to a food processor; pulse until all ingredients are finely chopped
- Next, add Thai basil mixture, lime zest, avocado oil, and green curry paste to a large pan; combine over medium heat for about 1 minute
- Stir in the onion; cook for approximately 3 minutes, or until slightly soft
- Add peppers and chicken, combining all ingredients; add chicken broth; turn the heat to its lowest setting, apply the lid, and simmer for about 15 minutes
- Remove the lid, stir in the coconut milk, and cook uncovered over medium heat for an additional 15 minutes
- Serve with rice, garnishing with Thai basil and lime wedges