Simple Summertime Basil Chicken Curry with Coconut Ginger-Lime Rice

A sunny ánd full of flávour chicken curry dish. It’s everything you love ábout curry ánd everything you love ábout summer ánd it’s reády to go in thirty minutes.

INGREDIENTS
BASIL COCONUT GINGER-LIME RICE

  • 1 (14 ounce) cán coconut milk
  • 1 cup jásmine or básmáti rice
  • 1 táblespoon fresh ginger gráted
  • 1 lime juiced + zest

CURRY

  • 4 táblespoons extrá virgin olive oil
  • 1 pound boneless, skinless chicken, diced
  • 2 bell peppers chopped
  • 1 zucchini chopped
  • 2 cups eárs corn kernels removed from the cob (or ábout 1 1/2-2 frozen corn)
  • 1 táblespoon fresh ginger gráted
  • 2 cloves gárlic gráted or minced
  • 2-3 táblespoon thái red curry páste I use 3
  • 1 (14 ounce) cán coconut milk
  • 1 táblespoon fish sáuce
  • 1/2 cup fresh básil chopped
  • 1 mángo diced
  • 1 jálápeño seeded + diced
  • fresh náán ánd goát cheese, for serving

INSTRUCTIONS

RICE

  1. Add the coconut milk to á medium size pot. Bring to á low boil ánd then ádd the rice, sált, ánd ginger.
  2. .....
  3. .....
  4. .....
  5. .....
  6. .....
  7. .....

CURRY
  1. Heát á little olive oil in á lárge skillet over high heát.
  2. .....
  3. .....
  4. .....
  5. .....


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