Basil Chicken with Coconut Curry Sauce (Print Version)

Tender chicken in fragrant coconut curry with fresh basil delivers rich flavor and silky texture in under an hour.

# What You'll Need:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Marinade

02 - 1 tablespoon soy sauce (use gluten-free if required)
03 - 1 teaspoon cornstarch

→ Vegetables & Aromatics

04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 red bell pepper, sliced
08 - 3 tablespoons fresh basil leaves, chopped (plus extra for garnish)

→ Sauce

09 - 13.5 oz can coconut milk, full-fat
10 - 2 tablespoons red curry paste
11 - 1 tablespoon fish sauce
12 - 1 tablespoon brown sugar
13 - 1 tablespoon lime juice
14 - 1 teaspoon ground turmeric (optional)
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper

→ Oil

17 - 2 tablespoons vegetable oil

# How to Cook:

01 - Toss chicken pieces with soy sauce and cornstarch in a bowl. Set aside for 10 minutes to marinate.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until browned and just cooked through, about 5–7 minutes. Remove chicken and set aside.
03 - Add remaining oil to the pan. Sauté onion for 2 minutes until soft. Add garlic, ginger, and bell pepper; sauté for another 2–3 minutes until fragrant.
04 - Stir in the red curry paste and turmeric, cooking for 1 minute to release flavor.
05 - Pour in coconut milk, fish sauce, brown sugar, lime juice, salt, and pepper. Stir well and bring to a gentle simmer.
06 - Return chicken to the pan. Simmer everything together for 5–7 minutes, until the sauce is thickened and chicken is fully cooked.
07 - Stir in chopped basil just before serving.
08 - Serve hot, garnished with extra basil. Accompany with steamed jasmine rice or cauliflower rice if desired.

# Expert Advice:

01 -
  • The sauce clings to every bite of chicken instead of sitting flat in the bowl
  • One pan, less than an hour, and people think you ordered from their favorite Thai spot
  • The marinade step makes the chicken stay juicy even after simmering
02 -
  • The curry paste needs time in hot oil to bloom, rushing this step leaves the sauce tasting flat
  • Your sauce will thicken as it sits off the heat, dont overreduce it in the pan
  • Fish sauce smells strong in the bottle but melts into umami richness once cooked
03 -
  • Full-fat coconut milk makes a noticeably richer sauce than light versions
  • Let the curry paste cook in oil for a full minute, it releases essential oils that deepen the flavor

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