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Spiced Coconut Basil Chicken with Rice

A quick and delicious dish featuring tender chicken simmered in a creamy coconut sauce with aromatic basil, perfect for busy days.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken thighs or breasts if you prefer
  • 13.5 oz coconut milk
  • 2 tablespoons soy sauce or tamari for a gluten-free option
  • 1 tablespoon fresh basil, chopped
  • 2 tablespoons coconut oil or olive oil
  • 1 tablespoon red curry paste adjust for spice!
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • Salt and pepper, to taste
For the Rice
  • 1 cup jasmine rice or brown rice for a healthier option
  • 2 cups water or chicken broth
  • A pinch of salt

Method
 

Cooking the Rice
  1. Rinse your jasmine rice until the water runs clear to remove excess starch.
  2. Combine with the water (or broth) and a pinch of salt in a saucepan, bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until all the liquid is absorbed.
  3. Fluff the rice with a fork and set aside.
Sautéing the Chicken
  1. While the rice is cooking, heat the coconut oil in a large skillet over medium heat.
  2. Season the chicken pieces with salt and pepper, then add them to the skillet. Sear each side for about 5-6 minutes until golden brown.
Creating the Sauce
  1. Once the chicken is seared, toss in the minced garlic and ginger, stirring for about 1 minute until fragrant.
  2. Add the red curry paste, coconut milk, and soy sauce. Stir to combine and let simmer.
Final Touches
  1. After 10 minutes of simmering, sprinkle in the fresh basil. Simmer for an additional 5 minutes.
  2. Serve the fluffy rice on plates, ladle the spiced coconut chicken over the top, and garnish with more fresh basil.

Notes

Feel free to customize with additional veggies! Any leftovers can be stored in an airtight container in the fridge for about 3 days.