Basil Chicken Coconut Curry Sauce (Print)
Tender chicken in fragrant coconut curry with fresh basil, ready in 40 minutes for a satisfying Thai-inspired meal.
# Ingredient list:
→ 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 - 1 can (13.5 oz) full-fat coconut milk
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
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
→ Oil
17 - 2 tablespoons vegetable oil
# Directions:
01 - Combine chicken pieces with soy sauce and cornstarch in a bowl. Toss to coat evenly and let stand for 10 minutes at room temperature.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering. Add marinated chicken in a single layer and stir-fry until browned on all sides and cooked through, approximately 5 to 7 minutes. Transfer chicken to a plate and reserve.
03 - Add remaining oil to the same pan. Sauté chopped onion for 2 minutes until translucent. Add minced garlic, ginger, and sliced bell pepper; continue sautéing for 2 to 3 minutes until fragrant and peppers begin to soften.
04 - Stir in red curry paste and turmeric, pressing into the vegetables. Cook for 1 minute, stirring constantly, until paste darkens slightly and becomes aromatic.
05 - Pour in coconut milk, fish sauce, brown sugar, lime juice, salt, and pepper. Whisk thoroughly to incorporate curry paste. Bring mixture to a gentle simmer over medium heat.
06 - Return seared chicken to the pan along with any accumulated juices. Reduce heat to maintain a gentle simmer. Cook for 5 to 7 minutes until sauce thickens enough to coat the back of a spoon and chicken is tender throughout.
07 - Remove from heat and stir in chopped basil leaves until just wilted. Transfer to serving platter and garnish with additional fresh basil. Serve immediately accompanied by steamed jasmine rice.
# Expert Tips:
01 -
- The sauce develops this luxurious silky texture that clings perfectly to every piece of chicken
- One taste transports you straight to your favorite Thai restaurant but better because you made it
02 -
- The sauce will look thin at first but thickens beautifully as it simmers, so have patience those last few minutes
- Fish sauce is your secret weapon, start with one tablespoon and adjust after it has had time to meld with the coconut
03 -
- Reserve a splash of coconut milk to stir in at the end if the sauce reduces too much while simmering
- Fresh lime juice added right before serving brightens all the rich coconut flavors