Description
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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Ingredients
For the Chicken:
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1.5 lbs boneless, skinless chicken thighs or breast, cut into bite-sized pieces
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1 tbsp vegetable oil
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½ tsp salt
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½ tsp black pepper
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1 tbsp soy sauce
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1 tsp cornstarch
For the Coconut Curry Sauce:
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1 tbsp coconut oil (or vegetable oil)
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1 small onion, thinly sliced
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4 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 tbsp red curry paste (adjust to taste)
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1 can (13.5 oz) full-fat coconut milk
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1 tbsp soy sauce
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1 tbsp brown sugar
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Juice of 1 lime
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1 cup fresh basil leaves (Thai basil preferred)
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½ tsp chili flakes (optional, for extra spice)
For Garnish & Serving:
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Steamed jasmine rice or rice noodles
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Extra basil leaves for garnish
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Lime wedges on the side
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Sliced red chili (optional)
Instructions
Step 1: Prep the Chicken
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In a medium bowl, mix chicken pieces with soy sauce, cornstarch, salt, and pepper.
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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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Thai-Inspired