Let me start by saying if you have the will power, make this recipe, then let it sit 24 hours in the fridge. The flavors deepen to another, unctuous level. But, if that's not your plan, no matter, the chicken and surround sauce will absolutely make you feel cozy, satisfied, happy, full, all-things-are-right, etc. I love this with warm flatbread and rice, though that said, you could just as easily shred up the chicken within the sauce and serve over boiled waxy potatoes or stuffed into pita with some hummus. It's versatile that way and bonus--dairy-free.
Regular basil is great stand-in if you can find the Thai variety.
Notes: Olive oil is extra virgin.
CREAMY COCONUT CHICKEN CURRY
Ingredients: 1 lb. chicken breasts- pounded and sliced in half diagonally, 1 sweet yellow onion-chopped, 1 tsp. minced garlic, 2 tbsp. olive oil, 1/2 cup pureed pumpkin, 1 can coconut milk, 2 tbsp. yellow curry powder, 1 tsp. paprika, 1 tsp. dried parsley, 1/2 tsp. salt, 1/4 tsp. pepper, small bunch fresh Thai basil.
1. Heat 1 tbsp. olive oil in a large skillet over medium heat until glossy. Add onion and garlic, cook until onion is soft and browning. Remove onion from skillet.
2. Salt and pepper chicken. Add 1 tbsp. olive oil back into skillet, add chicken and brown on both sides.
3. In a small bowl, whisk together coconut, pumpkin, curry powder, paprika, parsley, salt and pepper. Add to skillet. Turn down to low. Cook uncovered 20-30 minutes until thickened and chicken is cooked through. Add fresh Thai basil over top. Serve immediately over rice or steamed potatoes.