Basil Chicken in Coconut Curry

So the past few days I've been out at Camp Snyder lifeguarding for girls camp. I'm at a lake in charge of getting the girls in and out of the water in their paddle boats and canoes. I am finished for today and feel like my arms might fall off soon. I've gotten so sore and sunburned from being out there four hours at a time. Its been fun and I've enjoyed working out there, but man it tires me out. The last two nights I went to bed at 9:30, but I needed the catch up on sleep since I didn't get much the two nights before that :)


This curry was yummy, a bit spicy but nothing I can't handle. Oh, and the photo does not do this meal justice. 


Basil Chicken in Coconut Curry

Ingredients:
3 skinless, boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked brown rice


Directions:
1. Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
2. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
3. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute.
4. Serve over hot rice.

Recipe from MelsKitchenCafe.