Basil Chicken With Coconut Curry Sauce (Printable)
Tender chicken in fragrant coconut curry sauce with fresh basil and aromatic spices—a quick, flavorful Thai-inspired dish.
# 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 Make It:
01 - Season chicken pieces evenly with salt and black pepper, coating all surfaces.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until lightly browned but not cooked through, approximately 3–4 minutes. Transfer chicken to a plate and reserve.
03 - In the same skillet, add chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and grated ginger; sauté an additional 1 minute until fragrant.
04 - Stir in Thai red curry paste and cook for 1 minute, allowing spices to bloom and release their essential oils.
05 - Pour in coconut milk, fish sauce, brown sugar, and soy sauce. Stir thoroughly to incorporate all ingredients and dissolve sugar.
06 - Return chicken to the skillet along with sliced red bell pepper. Bring sauce to a simmer, 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. Gently fold in fresh basil leaves until just wilted and fragrant.
08 - Serve immediately over hot jasmine rice with fresh lime wedges on the side for squeezing.
# Expert Advice:
01 -
- The coconut curry sauce comes together faster than takeout delivery
- Fresh basil at the end makes the whole kitchen smell incredible
02 -
- Letting the curry paste bloom in oil for that full minute is the difference between flat and complex flavor
- Adding basil at the very end prevents it from turning dark and bitter
03 -
- Leftovers taste even better the next day as the flavors continue to develop
- The sauce thickens in the refrigerator—thin with a splash of coconut milk when reheating