Basil Chicken with Coconut Curry Sauce

If you’re looking for a bold, aromatic, and creamy dish that comes together in no time, this Basil Chicken with Coconut Curry Sauce is a game-changer. Juicy pieces of chicken are simmered in a rich coconut-based curry sauce infused with garlic, ginger, and Thai-inspired flavors, then finished with fresh basil. It’s perfect for busy weeknights or when you’re craving something deeply satisfying.

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Why You’ll Love This Recipe
Quick & Flavorful – Ready in under 30 minutes with minimal prep.
Creamy & Aromatic – Coconut milk, curry, and basil deliver deep, rich flavors.
Versatile – Serve it over rice, noodles, or alongside roasted veggies.
One-Pan Meal – Fewer dishes with all the flavor.
Family Friendly – Warm spices and creamy sauce appeal to all palates.

Ingredients You’ll Need
For the Chicken:
1½ lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp coconut oil or vegetable oil
½ tsp salt
½ tsp black pepper
1 tsp paprika (adds a subtle smoky flavor)

For the Coconut Curry Sauce:
1 tbsp coconut oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 small onion, finely chopped
1 tbsp red or yellow curry paste (adjust to taste)
1 tsp ground turmeric
1 tsp ground cumin
1 can (13.5 oz) full-fat coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tsp brown sugar

Finishing Touches:
1 cup fresh basil leaves (Thai basil preferred)
½ cup cherry tomatoes, halved (optional)
Sliced red chili or red pepper flakes (optional, for heat)

For Serving:
Steamed jasmine rice or coconut rice
Lime wedges
Extra basil for garnish

Tools You’ll Need
Large skillet or wok
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons
Rice cooker or pot for cooking rice

Step-by-Step Instructions
Step 1: Prepare the Chicken
Season chicken pieces with salt, pepper, and paprika.
In a large skillet, heat 1 tbsp coconut oil over medium-high heat.
Add chicken in a single layer and cook for 4–5 minutes, turning occasionally, until lightly browned and cooked through.
Transfer to a plate and set aside.

Step 2: Sauté the Aromatics
In the same skillet, add another tablespoon of coconut oil.
Add garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant and onions are soft.

Step 3: Build the Curry Sauce
Stir in curry paste, turmeric, and cumin. Cook for 30 seconds to bloom the spices.
Pour in coconut milk, soy sauce, lime juice, and brown sugar.
Bring to a gentle simmer and let the sauce cook for 5 minutes, stirring occasionally.

Step 4: Return Chicken & Simmer
Return the cooked chicken (and any juices) to the skillet.
Reduce heat to medium-low and simmer for another 5–7 minutes to let the flavors meld.
Stir in cherry tomatoes and half of the fresh basil leaves during the last 2 minutes of cooking.

Step 5: Garnish & Serve
Remove from heat and garnish with the remaining basil leaves and red chili slices if using.
Serve hot over steamed jasmine or coconut rice with lime wedges on the side.

Tips for the Best Basil Chicken Curry
Use Full-Fat Coconut Milk – For a richer and creamier sauce.
Don’t Skip the Lime – It adds a zesty brightness that balances the creamy curry.
Thai Basil Boost – If available, Thai basil gives a slightly sweet, anise-like flavor that’s perfect here.
Customize the Heat – Add chili to taste or leave it out for a milder dish.

Serving Suggestions
Rice – Jasmine or coconut rice is perfect for soaking up the flavorful sauce.
Noodles – Serve it over rice noodles or lo mein for a twist.
Vegetable Side – Steamed broccoli, snap peas, or bok choy are great fresh additions.
Flatbread – Warm naan or roti can scoop up the sauce beautifully.

How to Store & Reheat
Storing:
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze in a container or zip bag for up to 2 months. Thaw in fridge before reheating.

Reheating:
Stovetop: Gently reheat over medium heat, adding a splash of coconut milk if needed.
Microwave: Use medium power in 1-minute intervals, stirring between until heated through.

Frequently Asked Questions

1. Can I use light coconut milk?
   Yes, but the sauce will be thinner and less rich.
2. Can I make it vegetarian?
   Absolutely! Use tofu or chickpeas instead of chicken, and add extra veggies.
3. What can I use instead of curry paste?
   Try curry powder, though it won’t have the same depth. Mix 1 tbsp with a splash of oil for best results.
4. How spicy is this dish?
   It’s mildly spicy by default. Adjust with more or less curry paste and chili to suit your taste.

Final Thoughts
Basil Chicken with Coconut Curry Sauce is a one-pan wonder that brings comfort, warmth, and tropical flavors to your dinner table. With tender chicken, creamy coconut, and the sweet-spicy depth of curry, it’s a simple dish with impressive results. Perfect for weeknights yet elegant enough for guests.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Thai-Inspired Fusion

Nutritional Information (Per Serving):
Calories: 370 | Protein: 25g | Carbohydrates: 14g | Fat: 25g | Fiber: 2g | Sodium: 420mg

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