Basil Chicken Curry with Coconut Ginger Lime Rice

Basil Chicken Curry with Coconut Ginger-Lime Rice


Hi Hi Hi!
Happy Friday! So this week we have something special to share. A few weeks ago Eat Laugh Craft received an email from Adam at who said that he found our recipe for Turkey Pumpkin Chili and loved it. He wanted to know if we would be interested in writing up a couple of recipes for his site that focused on low fat healthy meals. Adam is a body builder (check out his YouTube channel)  so he wanted to focus on high protein and low fat meals, but these recipes are great for anyone to eat!
This is one of the recipes that we put together for Adam. It includes chicken and rice, which are weight lifting diet staples and some healthy fats (coconut milk) and TONS of veggies. We are happy to be collaborating with Adam and make sure to check back in the coming weeks for some more awesome healthy, fast, and delicious meal ideas. Until then, happy cooking!
Check out our recipe featured on Adam’s site HERE.

Basil Coconut Lime Rice
1 (14 ounce) can coconut milk
1 cup jasmine or basmati rice*
2 tablespoons fresh basil, chopped
1 lime, zested and juiced

Chicken Curry
1 pound boneless, skinless chicken, cut how you want, I did cubed
2 bell peppers, sliced
1 zucchini, chopped
2 ears corn, kernels removed from the cob (or about 1 ½ cups frozen corn)
1 tablespoon fresh ginger, grated
1 clove garlic, grated or minced
2 tablespoons coconut oil
3 tablespoon Thai curry paste (I used green)
1+ tablespoon spicy curry powder (such as Garam Masala)
1/3 cup unsweetened/unflavored almond milk
1 tablespoon fish sauce
1/2 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped

1 mango, diced
1 jalapeño, seeded + diced
Juice of ½ a lime


  1. Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don’t look inside and let all the steam out!) After 20 minutes remove the lid and add the lime juice + zest and basil. Fluff the rice with a fork.


  1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon coconut oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and set aside.
  2. Add another tablespoon oil to the skillet. Add the red peppers and corn, saute 2-3 minutes and then add the zucchini, ginger and garlic. Saute all the veggies another 5 minutes or until they begin to soften. Add the chicken back to the skillet and toss everything together.
  3. In a small bowl combine the curry paste with the almond milk until combined. Pour into the pan and then add the curry powder and the fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.
  4. In a separate small bowl toss together the mango and jalapeño and lime juice.
  5. Serve the curry over the rice. Add a spoonful of the mango salsa and enjoy!

*You could also use brown rice instead of jasmine or basmati. You would just need to adjust the liquid to rice ratio.


I could eat this yummy salsa all on its own!


But I have to say that the rice was my favorite part, sooo good. I need to make that again like NOW 🙂


There you have it! Beautiful too huh? And as always you can make it as spicy as you would like. You know me, I had jalapenos in there and then couldn’t help but add some more hot sauce too!

Thanks for stopping by and have a fantastic weekend.





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