2jalapeno peppersseeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1tablespoonolive oil
1(14-ounce) can light coconut milk
1tablespooncornstarch
1tablespoondried basil
1teaspoongrated fresh ginger
3cupshot cooked rice
Instructions
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 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.