Basil Chicken with Coconut Curry (Print Version)
Tender chicken in creamy coconut curry sauce with fresh basil and aromatic spices
# 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
# How to Cook:
01 - Season the chicken pieces evenly with salt and black pepper on all sides.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until lightly browned but not cooked through, about 3–4 minutes. Remove chicken to a plate and set aside.
03 - In the same skillet, add onion and sauté for 2–3 minutes until softened. Add garlic and ginger; sauté another 1 minute until fragrant.
04 - Stir in the red curry paste and cook for 1 minute, letting the flavors bloom and intensify.
05 - Pour in the coconut milk, fish sauce, brown sugar, and soy sauce. Stir well to combine and create a smooth curry base.
06 - Return the chicken to the skillet, add the red bell pepper, and bring the sauce to a simmer. Reduce heat to medium-low, cover, and cook for 10–12 minutes until the chicken is cooked through and the sauce has slightly thickened.
07 - Remove from heat. Stir in the fresh basil leaves until just wilted.
08 - Serve hot over jasmine rice with lime wedges on the side.
# Expert Advice:
01 -
- The sauce is rich and creamy but comes together in under 30 minutes
- Its forgiving enough to adapt with whatever vegetables you have on hand
02 -
- Do not skip the step of blooming the curry paste in the hot pan before adding liquid, it transforms the flavor completely
- Full fat coconut milk is non negotiable here, light versions will give you a thin sad sauce that separates
03 -
- Pat your chicken completely dry before seasoning, wet meat will steam instead of sear
- Let the curry come to room temperature before storing, placing hot food in the fridge creates condensation that waters down your sauce