Basil Chicken With Coconut Curry (Print)

Tender chicken in creamy coconut curry with fresh basil and aromatic spices

# Ingredient list:

→ 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

# Directions:

01 - Season the chicken pieces thoroughly with salt and black pepper, ensuring even coverage 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, approximately 3–4 minutes. Transfer chicken to a plate and reserve.
03 - In the same skillet, add chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and grated ginger; continue sautéing for 1 minute until fragrant.
04 - Stir in Thai red curry paste and cook for 1 minute, allowing the spices to bloom and release their aromatic oils.
05 - Pour in coconut milk, fish sauce, brown sugar, and soy sauce. Stir thoroughly to combine and dissolve the sugar into the sauce.
06 - Return the chicken to the skillet along with sliced red bell pepper. Bring the sauce to a simmer, then reduce heat to medium-low. Cover and cook for 10–12 minutes until chicken is cooked through and sauce has slightly thickened.
07 - Remove skillet from heat. Stir in fresh basil leaves until just wilted, releasing their essential oils into the curry.
08 - Serve hot over steamed jasmine rice with fresh lime wedges on the side for squeezing.

# Expert Tips:

01 -
  • The sauce is rich and creamy without needing any heavy cream or dairy
  • It comes together in under 40 minutes but tastes like it simmered all day
  • The fresh basil at the end adds this bright, aromatic finish that makes everything pop
02 -
  • Don't rush the step where you cook the curry paste, it really deepens the flavor
  • Let the sauce simmer uncovered for the last few minutes if you want it thicker
  • The basil goes in at the very end so it stays vibrant and fresh
03 -
  • Shake the coconut milk can well before opening, or use the cream that rises to the top
  • If the sauce separates, don't panic, just whisk it vigorously as it simmers

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