Fresh Chicken Curry with Jasmine Rice

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings


  • 1 14-oz. can coconut milk
  • 1 cup jasmine rice uncooked
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon ginger freshly grated
  • 2 tablespoons basil leaves chopped
  • 1/2 cup basil leaves chopped
  • 1 large lime juiced and zested
  • 1 pound boneless skinless chicken breasts diced
  • 2 large bell peppers chopped
  • 1 large zucchini chopped
  • 2 cups frozen corn
  • 1 tablespoon ginger freshly grated
  • 2 cloves garlic minced
  • 2 tablespoons olive oil divided
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon spicy curry powder
  • 1 tablespoon fish sauce
  • 1/4 cup cilantro chopped
  • 1 large mango diced
  • 1 large jalapeño seeded and diced
  • 4 ounces crumbled goat cheese


  • Add 1 can coconut milk to a medium size pot. Bring to a low boil and then add rice, salt and ginger. Stir and place lid on pot and turn heat down to simmer. Cook rice 10 minutes and turn heat off. Let the rice rest on the stove, covered for another 20 minutes. After 20 minutes remove the lid and add lime juice, zest and 1 tablespoon basil. Fluff with fork. Set aside.
  • Place a large skillet on high heat and add 1 tablespoon of the olive oil. Add diced chicken and sauté for 7 minutes or until browned. Remove the chicken from skillet and place on a plate.
  • Add another tablespoon of olive oil to skillet. Add peppers, corn, zucchini, ginger and garlic. Sauté for 7 minutes or until they just begin to soften.
  • Add chicken to the skillet along with curry powder and paste, and stir. Cook 1 minute and stir in 1 can coconut milk and fish sauce. Bring mixture to a boil and cook 5 minutes or until the sauce thickens slightly.
  • Remove from heat and stir in 1/2 cup basil and cilantro.
  • In a small bowl toss together the mango and jalapeño.
  • Serve curry over the rice adding a spoonful of mango mixture and a sprinkle of goat cheese.


SERVING SUGGESTION: Steamed green beans.
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts and omit the fish sauce.
GLUTEN FREE: Make sure curry paste and fish sauce are gluten free.
NUTRITION: 561 Calories; 27g Fat (42.5% calories from fat); 30g Protein; 53g Carbohydrate; 6g Dietary Fiber; 65mg Cholesterol; 351mg Sodium. Exchanges: 2 1/2 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.
Keyword gluten-free, vegetarian
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