Coconut Curry Basil Chicken

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Ingredients Method

Ingredients
  

  • 2 pounds chicken breasts or thighs cut into bite-size pieces
  • 2 tablespoons regular or spicy curry powder
  • 2 tablespoons salted butter or olive oil
  • 1 yellow onion sliced or chopped
  • 2 cloves garlic chopped
  • 1-2 jalapeños seeded, if desired, and chopped
  • 1 can full-fat coconut milk
  • 2 teaspoons tamari, soy sauce, or fish sauce
  • 2 teaspoons honey
  • 2 cups finely shredded kale or spinach *
  • salt and black pepper
  • 1 cup fresh Thai basil or sweet basil
  • 1/2 cup roasted cashews optional
  • 2 tablespoons fresh lime juice
  • steamed rice for serving

Method
 

  1. In a large skillet, combine the chicken, butter/oil, curry powder, and the onions. Set over medium-high heat, then cook for 3 minutes. Add the garlic and jalapeños. Cook another 2 minutes.
  2. Pour over the coconut milk, tamari/soy sauce, and the honey. Now, mix in the kale/spinach, and season with salt and pepper. Cook 5-10 minutes until the chicken is cooked through and the greens are wilted down.
  3. Stir in the basil, lime juice, and cashews. Serve the chicken and sauce over rice, with fresh basil and additional lime juice.