Basil Chicken in Coconut Curry Sauce

I hope y'all had a wonderful weekend!  I sure did.  We spent a lot of time together as a family.  Just the four of us.  On Saturday, the girls went swimming in the little kiddie pool and we had Papa Johns Pizza.  YUM!  We went to church yesterday and then came home and made nachos and popped some popcorn and watched a movie.

We then continued to play the FREEZE game,  (it's where my little girls would dance to some music, and my hubby would call out "FREEZE!"  and they would have to stop in whatever pose they were in when the music stopped.)  it was so hilarious!  Next, onto the popular "Duck, duck, GOOSE!"  Who doesn't love that game?  (especially when you are ages 2 and 4  :) )  It was really a fun family weekend.   Times like these really make me stop and think about what is the most important in my life.  My family.  :)  I love it!

Meal-Time Monday!

Well, since it is Monday..again... here is my yummy recipe for today.  I was on pinterest and came across this absolutely amazing looking Chicken with Coconut Curry Sauce!  I actually haven't made it yet (that's a first--to post something before I have made it myself), but I promise I will!  It looked to good, I couldn't resist.

So here you go!  Enjoy!

{Thanks to Mel's Kitchen Cafe for this fabulous recipe!}

Basil Chicken in Coconut Curry Sauce
Printable Version
Printable Version with Picture
*Note: There have been mixed reviews on this recipe, but I continue to love it each time I make it. Addressing the issue of those who have mentioned it might be missing something, I’ve played a bit with the recipe and have found that I have better success using a yellow curry powder (mine is the Hot Madras Curry Powder by McCormick) then I do using a red curry powder. It seems to be more flavorful using this type of curry. I’ve also increased the salt just a little. The flavors of the finished dish are simple and subtle but definitely combine to be very tasty with just a faint hint of heat.
*Serves 4
3 skinless, boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.