Basil Chicken With Coconut Curry (Printable View)
Tender chicken in creamy coconut curry with fresh basil and aromatic spices, ready in under an hour.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Marinade & Sauce
04 - 2 tbsp vegetable oil
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp Thai red curry paste
09 - 1 can (14 oz) coconut milk, full fat recommended
10 - 1 tbsp fish sauce
11 - 1 tbsp brown sugar
12 - 1 tbsp soy sauce (use tamari for gluten-free)
13 - 1 red bell pepper, thinly sliced
14 - 1 cup fresh basil leaves, torn
→ To Serve
15 - Cooked jasmine rice or steamed rice
16 - Lime wedges (optional)
# How-To Steps:
01 - Season the chicken pieces with salt and pepper, ensuring even coverage on all sides.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until lightly browned but not fully cooked through, about 3–4 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
04 - Stir in Thai red curry paste and cook for 1 minute, allowing the spices to bloom and release their essential oils.
05 - Pour in coconut milk, fish sauce, brown sugar, and soy sauce. Stir thoroughly until the curry paste is fully dissolved and the mixture is uniform.
06 - Return the chicken to the skillet along with sliced red bell pepper. Bring the sauce to a simmer, then reduce heat to medium-low. Cover and cook for 10–12 minutes until chicken is cooked through and sauce has slightly thickened.
07 - Remove from heat and stir in fresh basil leaves until just wilted. The residual heat will release the basil's aromatic oils without cooking them away.
08 - Serve immediately over steamed jasmine rice, accompanied by fresh lime wedges for squeezing over the curry.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all day
- Perfect balance of creamy coconut and aromatic spices that feels luxurious but uses pantry staples
02 -
- Don't skip blooming the curry paste in the hot oil, it's what unlocks the full flavor potential
- Full-fat coconut milk is non-negotiable here, light versions won't give you that restaurant-quality sauce
03 -
- If the sauce splits, don't panic, just whisk vigorously and it'll come back together
- Thai basil has a distinctive anise flavor, but Italian basil works beautifully in a pinch