Basil Chicken With Coconut Curry (Printable Version)

Tender chicken in fragrant coconut curry sauce with fresh basil and aromatic spices.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper

→ Marinade & Sauce

04 - 2 tbsp vegetable oil
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp Thai red curry paste
09 - 1 can (14 oz) coconut milk, full fat recommended
10 - 1 tbsp fish sauce
11 - 1 tbsp brown sugar
12 - 1 tbsp soy sauce
13 - 1 red bell pepper, thinly sliced
14 - 1 cup fresh basil leaves, torn

→ To Serve

15 - Cooked jasmine rice
16 - Lime wedges

# Step-by-Step:

01 - Season chicken pieces evenly with salt and pepper on all sides.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until lightly browned but not cooked through, about 3–4 minutes. Remove chicken to a plate and set aside.
03 - In the same skillet, add onion and sauté for 2–3 minutes until softened. Add garlic and ginger; sauté another 1 minute until fragrant.
04 - Stir in red curry paste and cook for 1 minute, letting the flavors bloom and intensify.
05 - Pour in coconut milk, fish sauce, brown sugar, and soy sauce. Stir well to combine and create a smooth sauce base.
06 - Return chicken to the skillet, add red bell pepper, and bring sauce to a simmer. Reduce heat to medium-low, cover, and cook for 10–12 minutes until chicken is cooked through and sauce has slightly thickened.
07 - Remove from heat. Stir in fresh basil leaves until just wilted and fragrant.
08 - Serve hot over jasmine rice with lime wedges on the side for squeezing.

# Expert Advice:

01 -
  • The creamy coconut sauce coats every bite of chicken like a warm hug
  • It tastes like you spent hours simmering but actually cooks in just 25 minutes
  • Fresh basil at the end makes everything taste bright and alive
02 -
  • Full fat coconut milk is worth every calorie for the rich restaurant-style texture
  • Don't skip blooming the curry paste in oil, it's the secret to deep flavor
  • Add basil at the very end so it stays vibrant and fresh
03 -
  • Toast your curry paste in the hot pan for 30 seconds before adding liquids
  • Let the chicken rest at room temperature while you prep the vegetables

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