This totally delicious mashup of
coconut rice and Thai basil chicken gets dinner done in one skillet and brings all the flavors of Thai cuisine you crave into your home with ingredients you can find in most grocery stores. Typically served over steamed rice, preparing Thai basil chicken with rich, creamy coconut rice is a great way to switch up the dish.
When it comes to the basil, don’t sweat it if you can’t find Thai basil. You’ll find yourself craving this fast chicken dinner whichever type you use. If you get your hands on Thai basil, you will notice that it’s slightly spicier, with a more licorice-like essence; Italian basil has more mild peppery notes and a gentle sweetness. Both are stellar in this dish.
This recipe calls for slightly less than one can of coconut milk to keep the dish from being too rich. Use the leftover coconut milk for a smoothie so none of that can goes to waste.
Ingredients
- 1 tbsp.vegetable oil
- 1small red bell pepper, seeds and ribs removed, thinly sliced
- 1large shallot, halved and thinly sliced
- 3garlic cloves, minced
- 1 lb.ground chicken, preferably a mix of dark and light meat
- 1Thai bird’s eye chile, seeds removed and thinly sliced, or 1/2 serrano chile, chopped
- Pinch of ground white pepper
- 4 oz.green beans, cut crosswise into 1/2″ pieces
- 3 tbsp.oyster sauce
- 1 tbsp.fish sauce
- 2 tsp.packed light brown sugar
- 1 c.packed fresh Thai basil leaves
- 1 1/4 c.jasmine rice
- 1 1/4 c.unsweetened full-fat coconut milk
- 1 1/4 c.water
- 1 tbsp.fresh lime juice
- Kosher salt
Directions
-
- Step 1
In a large straight-sided skillet over medium-high heat, heat oil. Add bell pepper, shallot, and garlic and cook, stirring, until fragrant, about 2 minutes. Increase heat to high and add chicken, chile, and white pepper. Cook, breaking up meat with a wooden spoon and stirring occasionally, until chicken is just cooked through and any liquid is absorbed, 3 to 5 minutes.
- Step 2Add green beans, oyster sauce, fish sauce, and brown sugar and stir to combine. Cook, stirring frequently, until green beans are crisp-tender, about 1 minute. Remove from heat and stir in basil until just wilted, about 20 seconds. Scrape chicken mixture into a large bowl.
- Step 3Return skillet to medium-high heat and cook rice, stirring constantly, until very lightly toasted, about 30 seconds. Pour in milk, water, lime juice, and 1/2 teaspoon salt. Bring to a boil, cover, and reduce heat to low. Gently simmer until rice is tender and liquid is absorbed, 16 to 18 minutes. Fluff rice with a fork and return chicken mixture to skillet, spooning over rice. Cover and cook until chicken mixture is heated through, about 1 minute more.
- Step 1
