Why You’ll Love Basil Chicken in Coconut Curry Sauce Recipe
This dish is a wonderful fusion of fresh herbs and creamy coconut curry that delivers bold flavor without being overly complicated. The sweet, silky coconut milk mellows the spices, while fresh basil adds brightness and depth. It’s a versatile meal that pairs beautifully with rice or noodles, perfect for weeknight dinners or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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Fresh basil leaves
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Coconut milk (full-fat preferred)
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Curry powder or curry paste
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Garlic cloves, minced
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Onion, finely chopped
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Fresh ginger, grated
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Vegetable oil or coconut oil
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Fish sauce or soy sauce
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Brown sugar or palm sugar
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Lime juice
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Chili flakes or fresh chili (optional)
Directions
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Heat oil in a large skillet or wok over medium heat. Add chopped onions, garlic, and grated ginger; sauté until fragrant and translucent.
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Add chicken pieces and cook until lightly browned on all sides.
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Stir in curry powder or curry paste and cook for 1-2 minutes to release the spices’ aroma.
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Pour in coconut milk, stirring to combine. Bring the sauce to a gentle simmer.
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Add fish sauce, brown sugar, and lime juice, adjusting to taste for balance of salty, sweet, and tangy.
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Let the curry simmer until the chicken is cooked through and the sauce thickens slightly, about 10-15 minutes.
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Stir in fresh basil leaves and chili flakes or fresh chili if using, cooking for another 1-2 minutes until basil is wilted and flavors meld.
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Serve hot over steamed jasmine rice or noodles.
Servings and Timing
Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Variations
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Vegetarian Version: Substitute chicken with tofu or mixed vegetables like bell peppers and zucchini.
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Spicy Curry: Add more fresh chilies or a tablespoon of chili paste for extra heat.
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Peanut Coconut Curry: Stir in a few tablespoons of peanut butter for a rich, nutty twist.
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Thai-Inspired: Use Thai red curry paste and add kaffir lime leaves for authentic flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Avoid reheating in the microwave to preserve texture and flavor.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine but may cook faster and can dry out if overcooked, so watch the cooking time closely.
Is coconut milk necessary for the curry?
Coconut milk provides the creamy texture and subtle sweetness essential to this curry, but you can substitute with coconut cream for a richer sauce or use a non-dairy milk with thickener in a pinch.
Can I make this gluten-free?
Yes, use gluten-free soy sauce or tamari and check your curry powder or paste for gluten ingredients.
How do I make the curry less spicy?
Reduce or omit the chili flakes and fresh chili; you can also add more coconut milk to mellow the heat.
Can I prepare this dish in advance?
Yes, the flavors develop well overnight, making it a great make-ahead meal.
What should I serve with this curry?
Steamed jasmine rice, brown rice, or rice noodles complement the dish perfectly.
Can I freeze leftover curry?
Yes, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
How do I keep the basil fresh and flavorful?
Add the basil at the end of cooking and avoid prolonged heating to preserve its aroma and color.
Can I add other vegetables?
Yes, add vegetables like bell peppers, snap peas, or spinach for added texture and nutrition.
Is this recipe suitable for meal prep?
Definitely, it stores well and reheats easily, making it a convenient option for meal prep.
Conclusion
Basil Chicken in Coconut Curry Sauce is a deliciously fragrant and creamy dish that’s easy to make and full of balanced flavors. The combination of tender chicken, fresh basil, and rich coconut curry creates a comforting meal that’s perfect for any day of the week. With simple ingredients and flexible options, this recipe is sure to become a staple in your kitchen.
Basil Chicken in Coconut Curry Sauce
Savor the rich flavors of Basil Chicken in Coconut Curry Sauce, a fragrant and creamy dish combining tender chicken, fresh basil, and aromatic coconut curry. Perfect for a quick weeknight dinner, this recipe is easy to prepare and pairs wonderfully with steamed rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Simmering
- Cuisine: Thai, Asian
- Diet: Gluten Free
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 can (14 oz/400ml) coconut milk
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 cup fresh basil leaves (Thai basil preferred)
- 1 red bell pepper, sliced (optional)
- Cooked jasmine rice, for serving
Instructions
- Heat oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened, about 3 minutes.
- Stir in red curry paste and cook for 1 minute to release the flavors.
- Add chicken pieces and cook until lightly browned on all sides, about 5-6 minutes.
- Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring to a simmer.
- Reduce heat and cook for 10-15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Stir in fresh basil leaves and sliced red bell pepper (if using). Cook for another 2 minutes until basil is wilted.
- Serve hot over cooked jasmine rice.
Notes
- Thai basil adds an authentic flavor but sweet basil works if unavailable.
- Adjust curry paste amount to your heat preference.
- For a thicker sauce, simmer longer or add a slurry of cornstarch and water.
