Thai Coconut Basil Chicken
A fragrant Thai-inspired dish with coconut milk, fresh basil, and tender chicken.
🥘 Ingredients
- 1 lb fresh chicken breast, sliced
- 1 can (14 oz) coconut milk
- 2 cups fresh basil leaves
- 2 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 tbsp coconut oil
- 1 tsp turmeric
- Sea salt to taste
- Jasmine rice for serving
👨🍳 Instructions
- Cook jasmine rice according to package directions
- Heat coconut oil in a large pan or wok
- Add ginger and garlic, sauté for 1 minute
- Add sliced chicken, cook until no longer pink (about 7 minutes)
- Add bell pepper and cook for 3 minutes
- Pour in coconut milk and add turmeric
- Simmer for 8-10 minutes until sauce thickens slightly
- Stir in fresh basil leaves just before serving
- Season with salt
- Serve over jasmine rice immediately
Chef's Tips
Fresh basil and ginger are anti-inflammatory. Coconut milk adds creaminess without dairy. Cook and eat fresh.
Why This Recipe is Safe
This recipe uses only fresh, low-histamine ingredients. All components are generally well-tolerated on a low histamine diet when prepared fresh and eaten immediately.