Description

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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Ingredients

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

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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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Thai-Inspired Fusion