1 Pan Coconut Lime Chicken with Crispy Basil

Cook your rice

Rinse 1 cup rice in cold water until the water runs clear. Add to a small pot with 1 1/2 cups water. Add lid and leave lid on until the very end. Bring to a simmer, then immediately move to low heat for 16 minutes. After 16 minutes, remove from heat and let sit with the lid still on for another 16 minutes. Once timer goes off, remove lid and fluff with a fork.

‍

Fry your basil

If you want you can skip this step because it is a bit risky as the oil definitely pops.

Wash and dry your basil and reserve half for later. Dry really REALLY well. Heat 1/2 cup neutral oil in a small fry pan over medium heat. Once hot, carefully add in the basil pieces. WARNING: the oil will pop, so go slow and just do a couple at a time and back up immediately. After bubbling stops (about 5 seconds) remove from oil and place on a paper towel to drain and season with salt. Save your oil for step 2.

‍

Start your chicken

Season chicken with salt and pepper. Heat a large fry pan over medium heat with a big splash of your basil oil. Once warmed, add chicken and cook for about 3-4 minutes per side until golden brown. Remove from heat and set aside.

Finish your sauce

To the same pan, add 1 minced shallot and cook for 1 minute. Stir in 3 cloves minced garlic and 1 tbsp red curry paste and cook for another minute. Add 1 can coconut milk, 2 tsp brown sugar and a big pinch of salt and whisk well. Bring to a simmer and add chicken back to pan, coating in the sauce. Cook until the sauce thickens up a bit and chicken is reheated, about 3 minutes. Remove from heat and squeeze in lime juice.

Add in remaining basil, finely minced, and 1/8 tsp of fish sauce.

Serve over rice with crisp basil and chili peppers if you want.