Curried Spicy Chicken and Basil

Curried Spicy Chicken and Basil by @SpicieFoodie | #chicken #Thai #curry

When I lived in the states there was this killer Thai food restaurant I would eat at a couple times a week. It was close to where I worked, the prices were great, and the food was fantastic. The restaurant was a mix of Asian cuisines but my favorites dishes were always the Thai ones. The restaurant is also where I first tried Thai basil chicken, and I loved it.

Curried Spicy Chicken and Basil by @SpicieFoodie | #chicken #Thai #curry

Since moving away I’ve tried to recreate that spicy dish I loved to eat. Though my recreation always tasted great I unfortunately was never successful in recreating it exactly, so I stopped trying and somehow forgot about it. Fortunately I always wrote done the different ingredients I combined with my failed attempts. Recently, and before our move, I decided to give the dish one more try just so that I could share it with you.

Curried Spicy Chicken and Basil by @SpicieFoodie | #chicken #Thai #curry

As you can see this doesn’t look like the Thai basil chicken served at many restaurants, hence why I named my recipe differently. But just because it doesn’t look like the traditional dish that doesn’t mean it doesn’t taste fantastic — it really does! The main difference in my recipe is that the chicken isn’t minced. Another difference, and to make the dish spicier, is that I add red curry paste and of course this compliments the strong basil flavours perfectly. Additionally I like to add carrot, and it is usually shredded so I can cut down the cooking time; the carrot also adds a lovely color to the dish. Sometimes I serve this dish with steamed Jasmine rice and other times with rice noodles, it really depends on what I have in the house.

Okay, let’s get cooking!

Curried Spicy Chicken and Basil by @SpicieFoodie | #chicken #Thai #curry

5.0 from 4 reviews
Curried Spicy Chicken and Basil
 
Prep time
Cook time
Total time
 
My take on a classic Thai dish gets a spicy makeover!
Author:
Recipe type: Chicken, Curry, Gluten Free
Cuisine: Fusion, Thai, Asian
Serves: 2-3
Ingredients
  • 2-3 skinless and boneless chicken breast cut into bite size pieces (I used 350 grams)
  • 4 carrots, shredded
  • 4 green onion, rinsed and cut into 6- 8 sections
  • 4 cm or 1.58 inch piece fresh ginger, peeled and finely chopped
  • 3 peeled garlic cloves, minced
  • 1 heaping tbsp red curry paste (adjust to taste or make your own)
  • 1 tbsp water
  • 2 tbsp fish sauce
  • 4 sprigs of fresh basil leaves, or as much as you like
  • 1 tbsp coconut or olive or any vegetable oil of choice
  • 1 small pack of rice sticks or rice vermicelli noodles
Instructions
  1. Heat the oil and once hot cook the chicken pieces until cook through. While the chicken is cooking boil the noodles according to the package instructions, usually it will require soaking the noodles in boiling water for 8-10 minutes. Drain and set the noodles aside.
  2. Add the minced garlic and ginger to the chicken and fry for another 2 minutes. Add the curry paste and 1 tbsp of water and mix throughly, cook for another 5 minutes.Then add the carrots and fry for a few minutes or until the carrots are soft. Add the chopped onions and fry for 3 minutes, then add the fish sauce and half the basil leaves and cook for another 5 minutes.
  3. You can either serve the chicken mixture over the noodles or add the cooked noodles to the pan and stir thoroughly until the noodles are well coated and mixed with the rest of the ingredients. Right before serving toss in the remaining basil leaves and serve.

 

The result is a spicy chicken dish with pungent basil bursts, and tones of slight sweetness added by both the carrots and onion. It may not be that dish I used to eat or even the traditional Thai recipe, but it is a scrumptious dish that satisfies every time.

Curried Spicy Chicken and Basil by @SpicieFoodie | #chicken #Thai #curry

I hope you give the recipe a try and see how yummy it is…If not below are more recipes using curry that you can try out. Enjoy!!

Peppered Lemon Chicken Bites and Curried Brussels Sprouts by MJ of MJ’s Kitchen
Curried Oyster Mushrooms with Snap Peas
Kofta Curry – Meatballs in Tomato Gravy by Ash of Food Fashion Party
Curry Spiced Potato and Pumpkin Empanadas
Kev’s Amazing Grace Curry by Lorraine of Not Quite Nigella
Indian Chickpeas with Tomatoes and Dill by Kate of Girl Cooks World

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

Comments

  1. says

    Absolutely beautiful, Nancy. I was in Thailand and Vietnam earlier this year and this post makes me want Asian food. Great flavors and so clean and healthy! Thanks for a great post!

  2. says

    This is a dish I use to order quite a bit and sort of forgot. I think your version is so much better, I prefer bigger pieced of chicken and thumbs up on the red curry paste. Yes I will have to plan that getaway closer to you ;-) Maybe next year though, have a fun trip in March planned.

  3. says

    I love this dish and your rice noodles really make the rest of the ingredients stand out.

    When I teach a class I always tell my students if you’re making a cake and it falls, tell everyone it’s a torte. No one will ever know unless you tell them. If you’re using superior ingredients it will still taste good. So when you mentioned how you tried to recreate it and it still wasn’t the same, no one would know anyway. So as you did you gave it a new name and created your own wonderful dish.

    I will be sure to try this and can’t wait to taste it.

    I hope you’re settled now and enjoying the warmth and beauty of the sea and those around you.

    Happy Holidays!

  4. La Torontoise says

    Nancy, thank you so much, I’ve never been to this part of the world, but love to experiment and will give this recipe a try this weekend.
    Greetings!

    • says

      Hi! Thank you for stopping by, I look forward to checking out your blog. That’s right good (or authentic) Mexican and Thai foods are extremely difficult to find in Europe. Recently there have been some better Thai restaurants, so I’m hopeful.:)

  5. says

    Thank you for giving this recipe another try! It does look scrumptious! Love the fresh ingredients and the perfect meal for this time of year. We all need something light and delicious! Thanks!

Trackbacks

  1. […] INGREDIENTS:2-3 skinless and boneless chicken breast cut into bite size pieces (I used 350 grams)4 carrots, shredded4 green onion, rinsed and cut into 6- 8 sections4 cm or 1.58 inch piece fresh ginger, peeled and finely chopped3 peeled garlic cloves, minced1 heaping tbsp red curry paste (adjust to taste or make your own)1 tbsp water2 tbsp fish sauce4 sprigs of fresh basil leaves, or as much as you like1 tbsp coconut or olive or any vegetable oil of choice1 small pack of rice sticks or rice vermicelli noodlesDIRECTIONS: http://www.spiciefoodie.com/2013/12/03/curried-spicy-chicken-and-basil/  […]

  2. […] INGREDIENTS:2-3 skinless and boneless chicken breast cut into bite size pieces (I used 350 grams)4 carrots, shredded4 green onion, rinsed and cut into 6- 8 sections4 cm or 1.58 inch piece fresh ginger, peeled and finely chopped3 peeled garlic cloves, minced1 heaping tbsp red curry paste (adjust to taste or make your own)1 tbsp water2 tbsp fish sauce4 sprigs of fresh basil leaves, or as much as you like1 tbsp coconut or olive or any vegetable oil of choice1 small pack of rice sticks or rice vermicelli noodles DIRECTIONS: http://www.spiciefoodie.com/2013/12/03/curried-spicy-chicken-and-basil/  […]

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