Thai Basil Chicken With Coconut Lime Curry

Thai Basil Chicken With Coconut Lime Curry

  • Recipe serves: 4
  • Prep Time 10 min
  • Cook Time 15 min


  • 3 Tbsp. I Can't Believe It's Not Butter!® with Coconut Oil, divided
  • 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
  • 3 cups assorted cut-up fresh vegetables, (bell peppers and green beans)
  • 1 medium onion, sliced
  • 1 large jalapeno pepper, seeded and minced
  • 2 large cloves garlic, minced
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. curry powder
  • 1/2 tsp. kosher salt
  • 1 can (13.66 oz.) coconut milk
  • 1/4 cup thinly sliced fresh Thai basil leaves
  • 1 tsp. grated lime peel
  • 8 ounces thin rice noodles , cooked according to package directions


  1. Melt 1 Tbsp. I Can’t Believe It’s Not Butter!® with Coconut Oil in large nonstick skillet over medium-high heat and cook chicken until browned, 4 to 5 minutes; remove and set aside.
  2. Melt 2 Tbsp. Spread in same skillet over medium-high heat and cook vegetables, onion, jalapeno, garlic, ginger, curry powder and salt, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Stir in coconut milk and chicken and bring to a boil over medium-high heat. Reduce heat and simmer until chicken is thoroughly cooked and vegetables are tender, 4 to 5 minutes.
  3. Remove from heat and stir in basil and lime peel. Serve with hot cooked rice noodles and, if desired, lime wedges.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 620
Total Fat 29 g
Saturated Fat 21 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 3 g
Cholesterol 85 mg
Sodium 380 mg
Total Carbs 62 g
Dietary Fiber 4 g
Sugars 5 g
Protein 29 g
Vitamin D 0 mcg
Calcium 84 mg
Iron 6 mg
Potassium 903 mg
Omega-3 0 g
Omega-6 1 g