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Thai Basil Chicken With Green Curry

 
One serving costs about $2.35

$2.35 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free Indian,Asian
spoonacular Score:59%

Spoonacular Score: 59%

 

Thai Basil Chicken With Green Curry requires approximately roughly 45 minutes from start to finish. One serving contains 486 calories, 28g of protein, and 34g of fat. This recipe serves 4. For $2.35 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of thai basil leaves, curry paste, bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people made this recipe, and 1 would say it hit the spot. This recipe is typical of Indian cuisine. It is brought to you by Foodista. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. If you like this recipe, take a look at these similar recipes: Homemade Thai Green Curry Paste (And An Easy Thai Green Curry), Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce, and Thai Green Chicken Curry.

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The L'Ecole 41 Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

L'Ecole 41 Chenin Blanc

This fresh and vibrant Chenin Blanc shows abundant expressive aromatics of jasmine, passion fruit, and orange blossom with flavors of star fruit and apple on a balanced, crisp mineral finish.

» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
1 medium
1 medium onion
onion
1
1  red bell pepper
red bell pepper
2 cloves
2 cloves garlic
garlic
1 lb
1 lb skinless boneless chicken breasts
skinless boneless chicken breasts
0.25 cups
0.25 cups dry white chicken stock
dry white chicken stock
1 can
1 can canned coconut milk
canned coconut milk
1 Tbsp
1 Tbsp fish sauce
fish sauce
2 Tbsps
2 Tbsps brown sugar
brown sugar
1 Tbsp
1 Tbsp green curry paste
green curry paste
some
some salt and pepper
salt and pepper
0.25 cups
0.25 cups thai basil
thai basil
2
2  red chilies
red chilies
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
1 medium onion
1 medium
onion
1  red bell pepper
1
red bell pepper
2 cloves garlic
2 cloves
garlic
1 lb skinless boneless chicken breasts
1 lb
skinless boneless chicken breasts
0.25 cups dry white chicken stock
0.25 cups
dry white chicken stock
1 can canned coconut milk
1 can
canned coconut milk
1 Tbsp fish sauce
1 Tbsp
fish sauce
2 Tbsps brown sugar
2 Tbsps
brown sugar
1 Tbsp green curry paste
1 Tbsp
green curry paste
some salt and pepper
some
salt and pepper
0.25 cups thai basil
0.25 cups
thai basil
2  red chilies
2
red chilies

Equipment

bowl
bowl
frying pan
frying pan
wok
wok
bowl
bowl
frying pan
frying pan
wok
wok


Instructions

Heat oil in a wok or large saut pan over medium high heat and stir fry the onion and pepper until slightly soft. Add the garlic and cook for 30 more seconds. Season chicken with salt and pepper, then add to pan and cook over medium high heat, stirring occasionally and adding some oil if needed, until chicken is lightly browned. Deglaze the pan with wine, then add coconut milk, fish sauce, brown sugar, green curry paste, and salt and pepper to taste. Simmer, uncovered, until sauce thickens slightly and chicken is completely cooked through, about 5 minutes. Stir in the Thai basil leaves, then spoon into a serving bowl. Garnish with red chilies if desired and serve with jasmine rice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.35
Ingredient
2 tablespoons vegetable oil
1 medium onion
1 red bell pepper
2 cloves garlic
1 pound skinless boneless chicken breasts
¼ cups dry white chicken stock
1 can canned coconut milk
1 tablespoon fish sauce
2 tablespoons brown sugar
1 tablespoon green curry paste
¼ cups thai basil
2 red chilies
Price
$0.11
$0.24
$0.60
$0.13
$4.02
$0.19
$2.44
$0.35
$0.08
$0.19
$0.24
$0.80
$9.39

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Fish sauce is a popular ingredient in several Asian cuisines made from salted, fermented fish. It is used to kick up the umami in a dish. If you don't have fish sauce, you can try substituting Worcestershire sauce or soy sauce.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
485 Calories
28g Protein
34g Total Fat
19g Carbs
21% Health Score
Limit These
Calories
485
24%

Fat
34g
53%

  Saturated Fat
27g
173%

Carbohydrates
19g
6%

  Sugar
13g
15%

Cholesterol
73mg
24%

Sodium
576mg
25%

Get Enough Of These
Protein
28g
56%

Vitamin C
77mg
94%

Vitamin B3
13mg
68%

Selenium
43µg
63%

Vitamin B6
1mg
58%

Manganese
1mg
55%

Phosphorus
371mg
37%

Vitamin A
1851IU
37%

Potassium
905mg
26%

Magnesium
88mg
22%

Vitamin B5
2mg
20%

Copper
0.36mg
18%

Iron
2mg
15%

Fiber
3g
15%

Vitamin K
13µg
12%

Folate
48µg
12%

Vitamin B2
0.18mg
11%

Zinc
1mg
10%

Vitamin B1
0.15mg
10%

Vitamin E
1mg
9%

Calcium
51mg
5%

Vitamin B12
0.25µg
4%

covered percent of daily need

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