Wednesday, 29 April 2009

Spicy Holy Basil Chicken Curry

I love browsing the aisles of my local Asian food shop. I love looking at all the different foods, spices, pickles, rice, vegetables, and things I don't even know what they are. The other day I was looking for the Satay Seasoning mix I love, but couldn't find it. The man at the cash register told me he had it out back but did not want to go searching for it. So I had to make new plans for dinner. I continued browsing and found a packet of Holy Basil Seasoning Paste. It looked easy enough to make, and only cost 14,90 NOK.
As always, I did not stick to the recipe when preparing, but it turned out delicious anyway. Delicious, but spicy, very spicy. Luckily I had an open can on coconut cream in the fridge, so I added the content into the pan, and enjoyed a yummy dinner.

Spicy Holy Basil Chicken Curry
Serves 2

1 ½ dl Basmati rice
2 1/4 dl water
1 pinch salt

250 g chicken, other meat or firm fish
1 packet Holy Basil Seasoning Paste
3 tbsp vegetable oil
1/3 red bell pepper
4 button mushroom
1 small onion
1/4 box coconut milk/cream

1. Rinse the rice until the water runs clear. Place in a saucepan, and add the water. Bring to the boil, bring down the heat to a slow simmer. Simmer, under lid, for 17 minutes, remove from the heat. Remove the lid and allow to rest for 5 minutes. Fluff the rice with a fork.

2. Follow the instructions on the packet to make the Holy Basil Chicken Curry. add the vegetables when the chicken is almost done. Stir in the coconut milk/cream, allow to heat.

3. Enjoy!

- Comments are love


Susanne said...

What makes it holy?

Angelica said...

Hinduism...the Hindus in India believed this herb to be sacred, and planted it around their religious shrines, and used it in their cooking. Apart from that, I think its divine flavor is enough to warrant its title.