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.
