Basil Chicken with Coconut Curry Sauce

If you’re craving a flavorful meal that’s both comforting and refreshingly aromatic, this Basil Chicken with Coconut Curry Sauce is a perfect choice. Juicy, tender chicken is simmered in a creamy coconut curry sauce, infused with fragrant Thai basil and a kick of spice. It’s the kind of dish that tastes like it took hours to make—but is surprisingly easy and quick.

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Why You’ll Love This Recipe
Quick & Flavor-Packed – Ready in under 30 minutes with bold, fresh flavors.
Creamy & Comforting – Rich coconut milk blends with warm spices for a luscious sauce.
Great for Weeknights or Dinner Parties – Simple yet impressive.
Customizable Heat – Make it as mild or as spicy as you prefer.
Pairs Well with Rice or Noodles – A versatile dish that adapts to your pantry.

Ingredients You’ll Need

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breast, cut into bite-sized pieces
• 1 tbsp vegetable oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp soy sauce
• 1 tsp cornstarch

For the Coconut Curry Sauce:

• 1 tbsp coconut oil (or vegetable oil)
• 1 small onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (adjust to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• 1 cup fresh basil leaves (Thai basil preferred)
• ½ tsp chili flakes (optional, for extra spice)

For Garnish & Serving:

• Steamed jasmine rice or rice noodles
• Extra basil leaves for garnish
• Lime wedges on the side
• Sliced red chili (optional)

Tools You’ll Need

• Large skillet or wok
• Cutting board and knife
• Wooden spoon or spatula
• Medium mixing bowl

Step-by-Step Instructions

Step 1: Prep the Chicken

1. In a medium bowl, mix chicken pieces with soy sauce, cornstarch, salt, and pepper.
2. Let it marinate for at least 10 minutes while preparing other ingredients.

Step 2: Cook the Chicken
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
4. Add chicken in a single layer and cook until browned and cooked through (about 6-8 minutes).
5. Remove from skillet and set aside.

Step 3: Sauté Aromatics
6. In the same skillet, add 1 tbsp coconut oil.
7. Sauté sliced onion for 2 minutes until soft.
8. Add garlic and ginger, and cook for another minute until fragrant.

Step 4: Build the Curry Sauce
9. Stir in red curry paste and cook for 1 minute to release its aroma.
10. Pour in coconut milk, soy sauce, and brown sugar, stirring well.
11. Bring the mixture to a simmer and cook for 5-6 minutes until slightly thickened.

Step 5: Add Chicken and Basil
12. Return cooked chicken to the skillet and stir to coat in the sauce.
13. Simmer for 2-3 more minutes to blend flavors.
14. Stir in fresh basil leaves and lime juice, and cook for 1 minute until basil is wilted.

Step 6: Serve
15. Serve hot over jasmine rice or rice noodles.
16. Garnish with extra basil and red chili slices if desired.
17. Squeeze lime over just before eating for a zesty finish.

Tips for Best Results
Use Full-Fat Coconut Milk – It creates a richer, creamier sauce.
Don’t Skip the Basil – Thai basil adds an irreplaceable, licorice-like flavor.
Adjust Heat – Add more or less curry paste and chili flakes to suit your taste.
Cook Chicken in Batches – Avoid overcrowding the pan for a better sear.
Finish with Lime – It brightens and balances the rich curry flavors.

Serving Suggestions

• Steamed Jasmine Rice – A fluffy, fragrant base that soaks up the sauce.
• Rice Noodles – A great gluten-free option with a different texture.
• Cucumber Salad – Adds a cooling crunch to balance the curry.
• Mango Slices – The sweet contrast works beautifully with the savory sauce.

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Freeze in portions without the basil for up to 2 months.

Reheating:

• Stovetop: Reheat over medium-low heat, adding a splash of water or coconut milk.
• Microwave: Warm in 1-minute intervals, stirring in between.

Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
Yes, both work well. Thighs are juicier, but breasts are leaner.

2. What if I can’t find Thai basil?
Regular basil is a good substitute, though the flavor will be slightly different.

3. Can I make it vegetarian?
Absolutely! Use tofu or chickpeas instead of chicken, and swap the soy sauce for tamari if needed.

4. Is this dish spicy?
It has a mild to moderate spice. You can adjust it by reducing or increasing the curry paste and chili flakes.

Final Thoughts
This Basil Chicken with Coconut Curry Sauce is a go-to recipe for anyone who loves the balance of heat, creaminess, and herbal aroma. It’s easy to prepare, deeply satisfying, and bursting with flavor. Whether you’re cooking for your family or entertaining guests, it’s sure to impress.

Try it today and let your taste buds take a trip to Southeast Asia. Don’t forget to share your feedback and photos—I’d love to see your culinary creations!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Thai-Inspired

Nutritional Information (Per Serving):
Calories: 390 | Protein: 28g | Carbohydrates: 14g | Fat: 25g | Fiber: 3g | Sodium: 530mg

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