Thai Coconut Curry
Adapted from {Mel's Kitchen Cafe}
3 cups cooked rice
3 chicken breast, cut into 1-inch pieces
2 tsp curry powder
1 tsp salt, divided
1/4 tsp pepper
1/4 tsp chili powder
2 Tbl olive oil
1/2 cup red onion, chopped
4 cloves garlic, minced or 4 tsp prepared minced garlic
2 Tbl basil, chopped or 1 Tbl dried basil
1 (14 oz.) can coconut milk
2 Tbl sugar
1 Tbl cornstarch
1 teaspoon grated fresh ginger
2 Tbl lime juice
Directions
Prepare rice according to package directions
Stir together curry, 1/2 teaspoon salt, pepper and chili powder.
Place cut chicken into a bowl and sprinkle curry mixture over chicken, tossing to coat evenly.
Cover and marinate for 30 minutes to an hour.
In a large pan, heat olive oil over medium-high heat.
Saute onion, garlic and basil in oil until onion is translucent.
Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
In a separate small bowl whisk coconut milk, sugar and cornstarch until well combined.
Pour milk mixture into skillet, whisking vigorously.
Cook and stir until slightly thickened and bubbly.
Stir in ginger and lime juice.
Cook and stir for one more minute.
Serve over rice.
