Basil Chicken in Coconut Curry Sauce Recipe
A fragrant and flavorful Basil Chicken in Coconut Curry Sauce recipe that combines tender chicken simmered in a rich, creamy coconut milk base infused with aromatic curry paste and fresh basil leaves. This dish offers a perfect balance of spicy, sweet, and savory flavors, ideal for a comforting weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Sauce
- 1 cup coconut milk
- 2 tablespoons red or yellow curry paste
- 1/2 cup fresh basil leaves, roughly chopped
- 1 tablespoon vegetable oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt to taste
- Optional: 1 tablespoon fish sauce or soy sauce for seasoning
Instructions
- Prepare the chicken: Cut the boneless chicken thighs into bite-sized pieces, ensuring they are evenly sized for uniform cooking.
- Sauté the aromatics: Heat the vegetable or coconut oil in a skillet over medium heat. Add finely chopped onion, minced garlic, and fresh ginger, cooking until fragrant and softened, about 3-4 minutes.
- Cook the chicken: Add the chicken pieces to the skillet and cook until browned on all sides, approximately 5-7 minutes, ensuring the chicken is cooked through.
- Add the curry paste: Stir in the curry paste, coating the chicken and aromatics evenly to develop the sauce’s depth of flavor. Cook for 1-2 minutes until aromatic.
- Add coconut milk and simmer: Pour in the coconut milk, stir well, and bring the mixture to a gentle simmer. Reduce heat and cook uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Incorporate fresh basil: Stir in the chopped fresh basil leaves and simmer for an additional 2 minutes to infuse the basil aroma into the curry.
- Season and serve: Taste the sauce and add salt, and optionally fish sauce or soy sauce, adjusting seasoning as needed. Serve hot with steamed rice or your choice of side.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs offer more flavor and tenderness.
- Adjust the amount of curry paste to your spice tolerance; start with less and add more if desired.
- Fresh basil is key to the authentic flavor; if unavailable, Thai basil or a mix of basil varieties can be used.
- For a thicker sauce, simmer longer or stir in a teaspoon of cornstarch slurry.
- This dish pairs well with jasmine or basmati rice to balance the creamy curry.
Keywords: Basil chicken curry, Coconut curry chicken, Thai chicken curry, Coconut milk curry, Easy chicken curry
