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Basil Chicken in Coconut Curry Sauce

A quick and flavorful Thai-inspired dish combining creamy coconut, bright basil, and tender chicken, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5-2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable oil or coconut oil For extra coconut flavor.
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or 1 teaspoon ground ginger
  • 2-3 tablespoons red curry paste Adjust to taste.
  • 1 14-ounce can full-fat coconut milk
  • 1 cup low-sodium chicken broth or water
  • 1 tablespoon fish sauce or soy sauce Use soy sauce for vegetarian/less salty option.
  • 1 tablespoon brown sugar or honey
  • 1 juice of lime (about 1-2 tablespoons)
  • 2 cups baby spinach or kale Optional.
  • 1 cup fresh basil leaves, packed Thai basil if you can find it; sweet basil works great.
  • Salt and pepper, to taste
  • Cooked jasmine rice, quinoa, or noodles, for serving
  • Lime wedges and extra basil for garnish

Method
 

Preparation
  1. Prep everything first: slice the onion and peppers, mince the garlic, grate the ginger, and chop the basil.
  2. Season the chicken lightly with salt and pepper.
Cooking
  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  2. Add chicken in a single layer and sear until golden on both sides and nearly cooked through, about 4–6 minutes.
  3. Remove chicken to a plate.
  4. Lower heat to medium and add remaining oil. Sauté onion until translucent, 3–4 minutes.
  5. Add garlic and ginger and cook for 30–45 seconds until fragrant.
  6. Stir in the red curry paste and cook for about 1 minute to deepen the flavor.
  7. Pour in the coconut milk and chicken broth, scraping any browned bits from the bottom of the pan.
  8. Add fish sauce and brown sugar, stirring to combine and bring to a gentle simmer.
  9. Return the chicken (and any juices) to the skillet and add the sliced red pepper if using.
  10. Simmer uncovered for 6–8 minutes, until the chicken is fully cooked and the sauce thickens a little.
  11. Stir in lime juice, spinach, and most of the basil leaves, cooking for another 1–2 minutes.
  12. Serve hot over rice or noodles, garnished with extra basil and lime wedges.

Notes

Using thighs gives richer flavor and stays juicier, but breasts keep it leaner. For lower fat, use light coconut milk and adjust seasoning. Leftovers can be stored in an airtight container for up to 3 days.