Basil Chicken Coconut Curry (Print version)
Tender chicken in fragrant coconut curry with fresh basil creates a harmonious blend of creamy and spicy flavors.
# What you'll need:
→ Protein
01 - 1.5 lbs boneless skinless chicken thighs or breasts cut into bite-sized pieces
→ Vegetables & Herbs
02 - 1 medium onion finely chopped
03 - 3 cloves garlic minced
04 - 1 tbsp fresh ginger minced
05 - 1 red bell pepper thinly sliced
06 - 1 cup fresh basil leaves Thai basil preferred
→ Sauce & Liquids
07 - 1 14 oz can full-fat coconut milk
08 - 2 tbsp red curry paste use less for milder flavor
09 - 1 tbsp fish sauce
10 - 1 tbsp soy sauce use tamari for gluten-free
11 - 1 tsp brown sugar
12 - 1 tbsp lime juice
13 - 2 tbsp vegetable oil
→ Optional Garnish
14 - Lime wedges
15 - Extra basil leaves
16 - Sliced chili
# Method:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add chopped onion and sauté for 2-3 minutes until softened.
03 - Stir in garlic and ginger and cook for 1 minute until fragrant.
04 - Add chicken pieces and cook stirring until no longer pink on the outside about 4 minutes.
05 - Stir in red curry paste and sliced bell pepper then sauté for 2 minutes coating the chicken and vegetables.
06 - Pour in coconut milk fish sauce soy sauce and brown sugar. Stir to combine. Bring to a gentle simmer and cook uncovered for 10-12 minutes until chicken is cooked through and sauce thickens slightly.
07 - Stir in basil leaves and lime juice then cook for 1 more minute. Adjust seasoning to taste. Serve hot garnished with lime wedges and extra basil if desired.
# Expert advice:
01 -
- The creamy coconut sauce clings to every bite of chicken, creating an incredibly rich and satisfying meal that comes together in under 45 minutes
- You can adjust the spice level instantly by adding more or less curry paste, making it perfect for feeding a crowd with different heat tolerances
02 -
- I once skipped the step of toasting the curry paste in the hot pan, and the final dish lacked that deep, roasted flavor that makes this recipe special
- Adding basil at the very end instead of cooking it into the sauce keeps its flavor fresh and vibrant instead of muted and grassy
03 -
- Shake your coconut milk can before opening, but scoop out the thick cream that rises to the top for the richest sauce
- If your sauce looks too thin, keep simmering uncovered until it reaches your desired consistency