Basil Chicken with Coconut Curry Sauce (Printable View)

Tender chicken pieces in fragrant coconut curry sauce with fresh basil, delivering rich Thai-inspired flavors in 40 minutes.

# What You'll Need:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Marinade

02 - 1 tablespoon soy sauce (use gluten-free if required)
03 - 1 teaspoon cornstarch

→ Vegetables & Aromatics

04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 red bell pepper, sliced
08 - 3 tablespoons fresh basil leaves, chopped (plus extra for garnish)

→ Sauce

09 - 13.5 oz (1 can) coconut milk, full-fat
10 - 2 tablespoons red curry paste
11 - 1 tablespoon fish sauce
12 - 1 tablespoon brown sugar
13 - 1 tablespoon lime juice
14 - 1 teaspoon ground turmeric (optional)
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper

→ Oil

17 - 2 tablespoons vegetable oil

# How-To Steps:

01 - Toss chicken pieces with soy sauce and cornstarch in a bowl. Set aside for 10 minutes to marinate.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until browned and just cooked through, about 5–7 minutes. Remove chicken and set aside.
03 - Add remaining oil to the pan. Sauté onion for 2 minutes until soft. Add garlic, ginger, and bell pepper; sauté for another 2–3 minutes until fragrant.
04 - Stir in the red curry paste and turmeric, cooking for 1 minute to release essential oils and deepen flavor.
05 - Pour in coconut milk, fish sauce, brown sugar, lime juice, salt, and pepper. Stir well and bring to a gentle simmer.
06 - Return chicken to the pan. Simmer everything together for 5–7 minutes, until sauce is thickened and chicken is fully cooked.
07 - Stir in chopped basil just before serving. Serve hot, garnished with extra basil. Accompany with steamed jasmine rice or cauliflower rice.

# Expert Advice:

01 -
  • The sauce develops this incredible silky richness that coats every single piece of chicken
  • Fresh basil at the end brightens everything in ways dried herbs never could
  • Leftovers taste even better the next day when the flavors have had time to really meld
02 -
  • The sauce thickens as it cools, so do not worry if it looks a bit thin in the pan
  • Red curry paste brands vary wildly in heat, taste yours before adding the full amount
  • Adding basil at the very last second prevents it from turning black and bitter
03 -
  • Shake your coconut milk can before opening, sometimes the cream separates and settles at the bottom
  • If your sauce looks broken or oily, whisk in a teaspoon of cornstarch mixed with water and simmer for another minute

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