Thai Basil Chicken With Coconut Lime Curry

Thai Basil Chicken With Coconut Lime Curry

Category: Quick Dishes

  • Recipe serves 4 servings

  • Prep Time 10 min

  • Cook Time 15 min

Ingredients

  • 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

Directions

  • 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.


  • 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.


  • Remove from heat and stir in basil and lime peel. Serve with hot cooked rice noodles and, if desired, lime wedges.

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