Basil Chicken in Coconut Curry (Printable Version)

Tender chicken pieces in creamy coconut curry sauce with aromatic basil, garlic, and ginger

# What You'll Need:

→ Meats

01 - 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced

→ Spices & Herbs

07 - 2 tbsp red curry paste
08 - 1 tsp ground turmeric
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili flakes
12 - 1/2 cup fresh basil leaves, torn
13 - 2 tbsp fresh cilantro, chopped

→ Liquids & Sauces

14 - 14 oz can coconut milk, full fat
15 - 1/2 cup chicken broth
16 - 2 tbsp fish sauce
17 - 1 tbsp soy sauce
18 - 1 tsp brown sugar
19 - Juice of 1 lime

→ Oils & Others

20 - 2 tbsp vegetable oil
21 - Salt and pepper to taste

# Step-by-Step:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add the onion, sauté for 2 minutes until soft.
03 - Stir in garlic and ginger, cook for 1 minute until fragrant.
04 - Add red and green bell peppers, cook for another 2 minutes.
05 - Push vegetables to the sides. Add chicken pieces; season lightly with salt and pepper. Sauté until lightly browned, about 4-5 minutes.
06 - Stir in red curry paste, turmeric, coriander, cumin, and chili flakes. Cook for 1-2 minutes to release flavors.
07 - Pour in coconut milk and chicken broth. Add fish sauce, soy sauce, and brown sugar. Stir well to combine.
08 - Simmer uncovered for 10-12 minutes, until chicken is cooked through and the sauce thickens slightly.
09 - Stir in lime juice and most of the basil leaves (reserve a few for garnish). Taste and adjust seasoning as needed.
10 - Serve hot, garnished with remaining basil and chopped cilantro if desired. Excellent with steamed jasmine rice.

# Expert Advice:

01 -
  • The sauce is impossibly creamy without any heavy cream, thanks to full fat coconut milk
  • Everything cooks in one pan, meaning less cleanup and more time eating
02 -
  • Letting the curry paste cook in oil before adding liquid releases essential oils that make the sauce taste restaurant quality
  • Your sauce will thicken as it cools slightly, so don't panic if it seems a bit thin in the pan
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same rate
  • Let your curry rest for 5 minutes off heat before serving to let the flavors really marry

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