Dairy Free / Egg free / Fresh Produce / Gluten Free / Main Dishes / Savory and Splendid! / Vegetables

Thai Basil Coconut Curry Stir Fry

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The recipe that I am sharing with you today actually resulted from a variety of things that we needed to use up in the fridge. Week old Thai basil. Even older leeks…not even going to mention how much older. Freshly picked broccoli. Half of a can of coconut milk, being stored in a container from a few days before. Green onions grown by our uncle who so kindly passed them on to us. Celery and carrots that had been in the vegetable drawer just a little too long…you know what I am talking about. You would never know that this meal was thrown together by a bunch of odd-ball-need-to-be-used-up-now ingredients! The bold flavors of the curry, Thai basil and coconut milk with all of the fresh veggies made this a hit that I will most definitely make again. Try it out and let me know what you think! -Shelley.

Thai Basil Coconut Curry Stir Fry

1 1/2 pounds chicken breast meat, cut into 1″ cubes
3 T curry rub {or favorite curry seasoning}
1 leek, sliced into thin rings
3 whole green onions, chopped
3 celery stalks, cut into 1″ long thin strips
2 c carrots, cut into matchstick sized pieces
3 c fresh broccoli
8 cloves garlic, minced
1 t fresh ginger, minced
1 bunch fresh Thai basil {it ended being a little less than 3/4 c chopped}
3 T soy sauce {I used Aminos All-Purpose seasoning}
1 t sugar
1/2 can coconut milk {about 3/4 cup}
Oil for frying {I used extra virgin olive oil}

Start by cutting all of the vegetables and chicken to size. Sprinkle curry seasoning over chicken and coat well.

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Heat wok or skillet on high heat, add a couple of tablespoons of olive oil and toss in minced garlic. Cook for about 30 seconds to release flavor, stirring a couple of times. Push to sides of wok.

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*As a side note, I used freshly picked garlic for the first time today. It peeled so easily and look how crisp and shiny those cloves are…yum!

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Add a few more tablespoons of oil to center of pan and allow to heat up a bit, then toss in the chicken.

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Stir occasionally, allowing chicken to brown and cook through the rest of the way. If chicken starts to stick to pan, add a little more oil if necessary.

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Once chicken is cooked through, remove from pan and set aside.

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Add a bit more oil to wok and toss in carrots and ginger. Stir fry for just a minute.

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Add leeks, green onion and broccoli and stir fry for just a couple of minutes to allow the veggies to get a bit tender. Make sure to not overcook though to ensure there is a bit of crispness left in vegetables.

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Add basil, chicken, soy sauce/Aminos, coconut milk and sugar. Stir to combine. Bring to a boil and then simmer for a minute, making sure everything is heated through.

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I served it over brown rice {which was cooked in chicken stock}. I love rice makers, by the way! I especially love using the rice maker in lieu of using the electric stove that is currently at our disposal. Perfect rice {white or brown} every time!

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Enjoy this flavor-packed meal, I know we did!

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