Basil Chicken in Coconut Curry Sauce (Printable View)

Tender chicken pieces simmered in aromatic coconut curry sauce with fresh basil and crisp bell peppers.

# What You'll Need:

→ Meats

01 - 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced

→ Spices & Herbs

07 - 2 tbsp red curry paste
08 - 1 tsp ground turmeric
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili flakes
12 - 1/2 cup fresh basil leaves, torn
13 - 2 tbsp fresh cilantro, chopped

→ Liquids & Sauces

14 - 1 (14 oz) can coconut milk, full fat
15 - 1/2 cup chicken broth
16 - 2 tbsp fish sauce
17 - 1 tbsp soy sauce
18 - 1 tsp brown sugar
19 - Juice of 1 lime

→ Oils & Others

20 - 2 tbsp vegetable oil
21 - Salt and pepper to taste

# How-To Steps:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add the onion, sauté for 2 minutes until soft.
03 - Stir in garlic and ginger, cook for 1 minute until fragrant.
04 - Add red and green bell peppers, cook for another 2 minutes.
05 - Push vegetables to the sides. Add chicken pieces; season lightly with salt and pepper. Sauté until lightly browned, about 4-5 minutes.
06 - Stir in red curry paste, turmeric, coriander, cumin, and chili flakes. Cook for 1-2 minutes to release flavors.
07 - Pour in coconut milk and chicken broth. Add fish sauce, soy sauce, and brown sugar. Stir well to combine.
08 - Simmer uncovered for 10-12 minutes, until chicken is cooked through and the sauce thickens slightly.
09 - Stir in lime juice and most of the basil leaves (reserve a few for garnish). Taste and adjust seasoning as needed.
10 - Serve hot, garnished with remaining basil and chopped cilantro if desired. Excellent with steamed jasmine rice.

# Expert Advice:

01 -
  • The sauce comes together faster than you can cook rice, making it perfect for busy weeknights when you still want something that feels like a treat
  • One pot means minimal cleanup, and the leftovers actually taste better the next day as the flavors deepen and marry together
02 -
  • Coconut milk can separate if you bring it to a rolling boil. Keep your simmer gentle and you will have a smooth, creamy sauce every time.
  • Red curry paste varies wildly between brands. Start with less if you are heat-sensitive. You can always add more, but you cannot take it back.
03 -
  • Shake your coconut milk can well before opening. The thick cream often separates and settles at the top.
  • Tear the basil leaves by hand rather than chopping them. They bruise less and release more aroma.

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