Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup full-fat coconut milk
- 1 cup fresh basil leaves
- 2 tbsp curry powder
- 2 tbsp brown sugar
- 4 garlic cloves, minced
- Juice of 1 lime
- 2 cups cooked white rice
Instructions
- Cut the chicken breasts into bite-sized pieces.
- In a bowl, mix coconut milk, curry powder, brown sugar, minced garlic, and lime juice. Add chicken and marinate for at least 30 minutes.
- Heat oil in a skillet over medium-high heat; add the marinated chicken and cook until no longer pink (7-10 minutes).
- Stir in torn basil leaves just before serving.
- Serve over fluffy white rice and garnish with additional basil or lime wedges if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 6g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: - Marinate the chicken for at least an hour for enhanced flavor absorption. - Substitute chicken with tofu or chickpeas for a vegetarian option. - Add bell peppers or snap peas for extra nutrition and color.