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Basil chicken coconut curry

This comforting curry is made with yummy @panierdufermier produce. I added bamboo shoots for more nutrient density


(Makes 4 portions)

4 skinless, boneless chicken breasts (cut in thin strips)

2 bell peppers (julienned)

1 onion (julienned)

2 (400 ml cans) coconut milk

1 (200 ml can) bamboo shoots (strained)

1 1/2 cup uncooked brown rice

3 garlic cloves (chopped thinly)

3 tablespoons grated ginger

3 tablespoons green curry paste

2 limes (juice)

1/2 cup organic chicken broth

Avocado oil (drizzle)

Fresh basil (chopped thinly, as garnish)

Ground pepper & salt to taste


Cook the rice and set it aside.

In a large pot, sautée the garlic and onions with avocado oil at medium heat until the onions become translucent. Add the peppers, ginger and curry paste. Sautée for 5 minutes, stirring often. Add the bamboo shoots, broth and coconut milk. Bring to a boil and let simmer uncovered for 15 minutes.

Meanwhile, sautée the chicken breasts in a large pan with a bit of avocado oil until almost cooked. Add them to the curry and let simmer for another 5 minutes. Add the lime juice and serve with the rice. Garnish with fresh basil and enjoy!

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