Thai Coconut Rice with Chicken and Basil
40 Minutes
Thai
Serves: 4

Thailand is famous for its aromatic cuisine - so when you’re making Thai for dinner, pair it with our equally aromatic Royal® Basmati Rice. Cucumbers and bell pepper in rice wine vinegar make a delicious accompaniment.
Ingredients
1 cup Basmati Rice
1/2 medium white onion
1-2 cloves of garlic
1 Thai bird chili or red chili flakes, to taste
1 lb boneless chicken breast, cut into 1-inch chunks
2 tablespoons Grapeola® Grape Seed Oil or vegetable oil
Salt and pepper, to taste
Soy sauce, to taste
1 1/2 tablespoons fish sauce (optional)
A splash of rice wine vinegar (optional)
1 14-oz can coconut milk
8-10 large basil leaves
1 red, yellow or orange bell pepper
Preparation
- Place Royal® Basmati Rice in a medium mixing bowl.
- Cover with water.
- Rinse rice until the water turns milky.
- Drain rice well over a colander.
- Repeat this cleaning process until the water runs clear (1-2 times more).
- This helps get rid of grit and extra starch in the rice. Set rice aside.
- Dice the onion fine.
- Mince the garlic and chili. Julienne the bell pepper and basil leaves, setting aside half of each for garnish.
- In a pot, warm oil over a low heat til almost smoking.
- Add onion and garlic.
- Raise heat to medium and sauté for 1-2 minutes until the onions are aromatic and soft.
- Raise heat to high.
- Add chicken and sauté to coat it with oil and onion-garlic mixture, 2-3 minutes.
- Sprinkle 1/4 teaspoon salt and pepper over the chicken.
- Reduce heat to medium and add 1 teaspoon soy sauce, fish sauce and rice wine vinegar, if you like.
- Stir in the rice.
- Pour in 12 ounces coconut milk and 1/2 cup water.
- Mix well and cook covered, 15-20 minutes.
- Stir rice occasionally to prevent it from sticking to the bottom of the pan.
- Cook rice until it is fluffy and the chicken is tender.
- If it needs more liquid to finish cooking, add the remaining coconut milk to the pot.
- At this time, taste for salt and stir in more as needed.
- Add half the bell pepper and basil.
- Stir gently and cook covered for 2-5 more minutes.
- Keep the rice covered until ready to serve.
- Place Thai Coconut Rice in a serving dish and serve hot, garnished with remaining basil and bell pepper.