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A bowl of creamy coconut basil chicken served over white jasmine rice with fresh basil leaves and red peppers.

High Protein Spiced Coconut Basil Chicken with Rice

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 465 kcal

Ingredients
  

  • 480 g boneless skinless chicken breast, cubed
  • 180 g dry jasmine rice
  • 400 ml light coconut milk
  • 2 cups fresh Thai basil leaves
  • 1 large red bell pepper, thinly sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 tablespoon olive oil
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 0.5 teaspoon ground turmeric

Instructions
 

  • Rinse jasmine rice and cook according to package instructions.
  • Heat olive oil in a large skillet over medium-high heat and sear the chicken cubes until golden brown, approximately 5 minutes.
  • Remove chicken from skillet and set aside.
  • In the same skillet, sauté onion and bell pepper until softened, about 4 minutes.
  • Incorporate garlic, ginger, curry paste, and turmeric, stirring for 60 seconds until fragrant.
  • Pour in the coconut milk and fish sauce, scraping the skillet bottom to deglaze.
  • Return the chicken to the skillet and simmer over medium heat for 8 minutes until the internal temperature of the chicken reaches 74 degrees Celsius.
  • Remove from heat and fold in fresh basil leaves and lime juice.
  • Portion the rice into four bowls and top with the chicken and coconut sauce.