Basil Chicken in Coconut Curry (Print)
Tender chicken in fragrant coconut curry with fresh basil and vegetables
# Ingredient list:
→ Meats
01 - 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced
→ Spices & Herbs
07 - 2 tbsp red curry paste
08 - 1 tsp ground turmeric
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili flakes
12 - 1/2 cup fresh basil leaves, torn
13 - 2 tbsp fresh cilantro, chopped
→ Liquids & Sauces
14 - 1 (14 oz) can coconut milk, full fat
15 - 1/2 cup chicken broth
16 - 2 tbsp fish sauce
17 - 1 tbsp soy sauce
18 - 1 tsp brown sugar
19 - Juice of 1 lime
→ Oils & Others
20 - 2 tbsp vegetable oil
21 - Salt and pepper, to taste
# Directions:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add chopped onion to the hot oil and sauté for 2 minutes until softened and translucent.
03 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant, being careful not to burn.
04 - Add sliced red and green bell peppers to the pan and cook for another 2 minutes until slightly tender.
05 - Push vegetables to the sides of the pan. Add seasoned chicken pieces to the center and sauté until lightly browned on all sides, about 4-5 minutes.
06 - Stir in red curry paste, turmeric, coriander, cumin, and chili flakes. Cook for 1-2 minutes, stirring constantly to release their aromatic oils.
07 - Pour in coconut milk and chicken broth. Add fish sauce, soy sauce, and brown sugar. Stir well to combine all ingredients and dissolve the sugar.
08 - Simmer uncovered for 10-12 minutes until chicken is cooked through and sauce thickens slightly, stirring occasionally.
09 - Stir in fresh lime juice and most of the torn basil leaves, reserving a few for garnish. Taste and adjust salt and pepper as needed.
10 - Serve hot over steamed jasmine rice, garnished with remaining basil leaves and chopped cilantro.
# Expert Tips:
01 -
- The sauce is silky and rich but still feels light enough for weeknight dinners
- It comes together in under an hour but tastes like it simmered all day
- The fresh basil and lime add this brightness that balances the creamy coconut perfectly
02 -
- Letting the curry paste cook in the hot oil for a minute unlocks flavors you cannot get any other way
- Simmering uncovered helps the sauce reduce and intensify without becoming too thick
- Add the fresh basil at the very end so it stays vibrant and aromatic
03 -
- Full fat coconut milk makes a huge difference in the final texture and flavor
- Letting the sauce simmer uncovered helps it thicken naturally without any extra steps