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Basil Chicken in Coconut Curry Sauce

A quick and creamy coconut curry dish featuring tender chicken, aromatic spices, and fresh basil, 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: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tbsp vegetable oil or avocado oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup low-sodium chicken broth (or water)
  • 14 oz full-fat coconut milk
  • 1 tbsp fish sauce (or 1½ tsp soy sauce)
  • 2 tsp brown sugar or palm sugar
  • Juice of 1 lime (about 2 tbsp)
  • 1 cup fresh Thai basil leaves, roughly torn Regular basil can be used if Thai basil is unavailable.
  • 1 medium red bell pepper, sliced Optional for color and crunch.
  • Salt and pepper, to taste
  • Cooked jasmine rice or cauliflower rice, for serving
  • Lime wedges and chopped cilantro, for garnish

Method
 

Preparation
  1. Prep your ingredients: slice the onion and bell pepper, mince the garlic, grate the ginger, and cut the chicken.
Cooking
  1. Heat 1 tablespoon of oil in a large skillet or wide sauté pan over medium-high heat. Season the chicken lightly with salt and pepper.
  2. Add half the chicken in a single layer and sear 2–3 minutes per side until golden but not fully cooked through. Transfer to a plate and repeat with remaining chicken.
  3. Reduce heat to medium. Add the remaining tablespoon of oil and the sliced onion. Cook 3–4 minutes until the onion is soft.
  4. Stir in the garlic and ginger and cook 30–45 seconds until fragrant.
  5. Add the red curry paste to the pan and fry it with the aromatics for about a minute.
  6. Pour in the coconut milk and chicken broth, stirring to combine and scraping up any browned bits from the pan.
  7. Stir in fish sauce, brown sugar, and lime juice. Bring the sauce to a gentle simmer.
  8. Return the browned chicken (and any juices) to the pan along with the red bell pepper slices. Simmer for 6–8 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
  9. Taste and adjust salt, lime, or sugar.
  10. Remove the pan from heat and stir in the torn basil leaves.
  11. Spoon the curry over steamed jasmine rice or cauliflower rice, garnish with cilantro and lime wedges, and enjoy immediately.

Notes

Thighs are more forgiving and stay juicy; breasts work fine if you don’t overcook them. The curry keeps beautifully in the fridge for up to 3 days. For a lighter option, serve over cauliflower rice.