INGREDIENTS
2 lb
skinless chicken thighs
3 tbsp
olive oil
1 serving
kosher salt
27 ozs
canned coconut milk
6 cloves
garlic
2
jalapenos
1
red onion
1/4 cup
fresh cilantro
2 tbsp
dried basil
1 1/2 tbsp
curry powder
1 tbsp
cornstarch
2 tsp
salt
1 tsp
fresh ginger
1 tsp
chili powder
1/2 tsp
pepper
1/2 cup
thai basil
1 serving
rice