Thai Yellow Curry with Chicken

(Makes 2 Servings)


  • 2 boneless skinless chicken breasts, cut into strips
  • 1 large yellow onion, chopped
  • 2 cups broccoli florets
  • 1/2 tsp salt
  • 1 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1 tsp ground cardamom
  • 1/4 tsp red pepper/cayenne
  • 1/4 tsp freshly ground black pepper
  • 3 1/2 tsp turmeric
  • 2 1/2 tsp cornstarch
  • 1 14.5 oz. can coconut milk
  • 7 leaves fresh basil, (3 minced 4 halved)
  • 3 tbsp fresh ginger, minced fine
  • 2 tbsp honey
  • 1 clove garlic, minced
  • 2-3 tbsp canola oil
  1. In a small bowl mix together all of the dry spices.
  2. In a separate bowl, mix together: 1 cup coconut milk, cornstarch, honey, garlic, minced basil, 1 1/2 tbsp minced ginger, and about half of the spice blend from the other bowl.
  3. Cut chicken into small strips and place in a baking dish.  Pour half of the coconut milk mixture over the chicken evenly.  Marinate in the refrigerator for 1-2 hours.  The sauce firmed up nicely after chilling for a while.
  4. Heat 2 tbsp canola oil in a saute pan.  Add yellow onion and the rest of the minced ginger until onion is soft (about 5 minutes). In the same pan, heat 2 more tbsp canola oil.  Add the chicken marinade and cook for several minutes on each side.
  5. In a large saucepan cook the rice, and stir in the broccoli and the rest of the spices.   Add about 1/2 cup coconut milk, and any left over milk/spice mixture into the pan.  Stir in the rest of the basil pieces and set aside.  The rice should be sticky and moist from the sauce.
  6. Combine all ingredients.