Oh man, my What’s Cookin’ Wednesday logo is so ghetto looking. Anyone wanna make me a new one? I’ll be your best friend 
But in all seriousness, send me some logos and I’ll pick the one I like… you’ll get a dedicated post and a link to your site!
This dish was my go-to dish when I lived with my sister (pre-Ben). I think I made this at least once a week for us. I remember going to play soccer with my hands just smelling of garlic and curry. YUM! I never make it the same because I never really measure or follow any directions when I’m cooking, but here is the recipe I pulled from my Better Homes and Gardens cookbook.
Basil Chicken in Coconut-Curry Sauce
- 2 teaspoons curry powder
- 1/2 teaspoon cracked pepper
- 1/4 teaspoon chili powder
- 4 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1/2 of a large, red onion, cut into thin wedges (I don’t use this… onion powder is my BFF!)
- 2 fresh jalapeno chile peppers, seeded and finely chopped (I keep a jar of jalapenos in my fridge — I use A LOT)
- 5 cloves garlic, minced
- 1 13.5 or 14-ounce can unsweetened coconut milk (I use lowfat)
- 1 tablespoon cornstarch (or 2 tablespoons flour)
- 3 tablespoons snipped fresh basil (I use dried basil… about a tablespoon or 2)
- 1 teaspoon grated fresh ginger (I keep a jar of ginger paste in my fridge that works just as well)
- 3 cups hot cooked rice (I prefer brown rice)
- In a medium bowl combine curry powder, black pepper, 1/4 teaspoon salt, and chili powder. Cut chicken into 1-inch pieces. Add to spice mixture; toss to coat. Cover and chill for 1 to 2 hours to allow spices to penetrate meat. (I rarely ever marinate my chicken… it tastes just as yummy if you don’t have the time — or you forget).
- Pour oil into a wok or large skillet; heat over medium-high heat. Add onion, jalapeno pepper, and garlic; cook and stir about 8 minutes or until crisp-tender. Remove from wok. Add half the chicken to wok. Cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. (My wok is big enough for all the chicken to cook at one time).
- Stir together coconut milk, cornstarch, and 1/4 teaspoon salt until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and the onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes or until heated through. Serve over hot rice.
If you noticed in the photo below, I added peas. I just zap some frozen peas and add them to the mixture at the very end. I like a lot of peas, but Ben doesn’t, so I try not to go overboard. You can just add your favorite veggies if you want. They add some pretty greenery!
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