If you are craving a dish that bursts with vibrant flavors and soothing warmth, then the Basil Chicken in Coconut Curry Sauce Recipe is exactly what you need. This recipe brings together tender pieces of chicken swimming in a rich, creamy coconut curry sauce infused with the fragrant freshness of basil. With a perfect balance of spice, sweetness, and herbal notes, this dish is a true celebration of flavor that feels both exotic and comforting. Whether you’re cooking for a busy weeknight or impressing friends, this recipe is sure to become a beloved favorite.
Ingredients You’ll Need
The magic of this Basil Chicken in Coconut Curry Sauce Recipe lies in its simple, wholesome ingredients. Each one plays a key role, whether it’s the creaminess from coconut milk, the bold kick from red curry paste, or the aromatic touch from fresh basil. Together they create a dish that’s stunning in taste and color.
- 1 pound boneless, skinless chicken breasts: Bite-sized pieces cook quickly and soak up all the delicious sauce.
- 1 tablespoon vegetable oil: Helps sauté aromatics and ensures even cooking without overpowering flavors.
- 1 onion, finely chopped: Adds a delicate sweetness and rich base flavor.
- 3 cloves garlic, minced: Brings wonderful pungency and depth to the curry.
- 1 tablespoon ginger, grated: Offers a bright, zesty warmth that complements the chicken beautifully.
- 1 tablespoon red curry paste: The star seasoning that packs this dish with spicy, aromatic magic—adjust to your liking.
- 1 can (13.5 ounces) coconut milk: Creates the luscious, creamy sauce that ties all the ingredients together.
- 1 tablespoon soy sauce: Adds umami and balances the sweetness of the coconut milk.
- 2 tablespoons fresh basil, chopped: Freshness and a herbaceous kick to brighten every bite.
- Salt and pepper to taste: Essential final touch to perfect the seasoning.
- Cooked jasmine rice, for serving: Fluffy rice is perfect for soaking up every bit of that delicious sauce.
How to Make Basil Chicken in Coconut Curry Sauce Recipe
Step 1: Prepare Your Ingredients
Start by cutting your chicken breasts into bite-sized pieces and finely chopping the onion, garlic, and basil. Preparing everything before turning on the stove makes cooking flow smoothly and keeps the kitchen stress-free.
Step 2: Sauté Aromatics
Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. Then add the minced garlic and grated ginger, stirring constantly for another minute to release their fragrant aromas without burning.
Step 3: Cook the Chicken
Add the chicken pieces to the pan, seasoning them with salt and pepper. Let the chicken cook undisturbed for a couple of minutes before stirring occasionally until the outside is no longer pink and the pieces are cooked through, around 5-7 minutes.
Step 4: Add Curry Paste
Stir in the red curry paste, coating each piece of chicken evenly. This step is where the sauce’s bold, spicy flavor really takes off, so make sure everything is well combined and fragrant.
Step 5: Pour in Coconut Milk and Soy Sauce
Slowly pour in the creamy coconut milk and add the soy sauce. Stir gently to combine, creating that signature luscious sauce that will soak into the chicken and coat the aromas beautifully.
Step 6: Simmer to Perfection
Bring the skillet mixture to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally. This allows the sauce to thicken slightly and flavors to meld into a well-rounded, comforting curry.
Step 7: Finish with Fresh Basil
Stir in the chopped fresh basil just before serving. The herbal brightness of basil lifts the dish, adding a fresh, vibrant pop that contrasts delightfully with the creamy coconut sauce.
Step 8: Final Taste and Season
Give the sauce a final taste and adjust seasoning if needed. Add salt, pepper, or more curry paste to tailor the flavor exactly the way you love it. This step ensures every spoonful delights your palate.
How to Serve Basil Chicken in Coconut Curry Sauce Recipe
Garnishes
Sprinkle extra chopped fresh basil leaves on top to enhance the dish’s color and aroma. A few thinly sliced red chili rings or a wedge of lime adds a nice contrast and invites more depth to the flavors, making your plate as visually inviting as it is delicious.
Side Dishes
Jasmine rice is the classic choice that absorbs the rich sauce perfectly. For a low-carb option, steamed cauliflower rice works just as wonderfully. Pairing with lightly sautéed greens or a crisp cucumber salad adds freshness and variety to the meal.
Creative Ways to Present
Serve your Basil Chicken in Coconut Curry Sauce Recipe in pretty, shallow bowls to capture the sauce. Garnish with basil and a drizzle of coconut milk or a squeeze of fresh lime juice. For a fun twist, spoon the curry into hollowed-out bell peppers or serve over fluffy quinoa for a colorful presentation that shines.
Make Ahead and Storage
Storing Leftovers
Place any leftover Basil Chicken in Coconut Curry Sauce in an airtight container and refrigerate. It will keep well for up to 3 days, allowing the flavors to deepen even more overnight.
Freezing
This dish freezes beautifully. Store portions in freezer-safe containers or bags for up to 2 months. Just be sure to cool it completely before freezing to maintain texture and flavor.
Reheating
Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to warm evenly. If the sauce thickens too much, add a splash of water or coconut milk to loosen it back up to that perfect creamy consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer more moisture and a juicier texture, which works wonderfully with the curry sauce. Just adjust the cooking time slightly to ensure they’re fully cooked through.
Is this dish spicy?
The heat level depends on how much red curry paste you use. The base recipe is moderately spicy, but you can easily adjust it to your taste by adding more or less curry paste.
Can I substitute fresh basil with dried basil?
Fresh basil gives a fresh, vibrant flavor that dried basil can’t quite match in this recipe. Dried basil can be used in a pinch, but add it earlier in cooking to allow its flavor to infuse the sauce.
What can I use if I don’t have red curry paste?
You can substitute with yellow or green curry paste, but it will change the flavor profile slightly. Alternatively, mixing chili flakes with some curry powder can work for a homemade version.
Is this recipe gluten-free?
It can be gluten-free if you use tamari or a gluten-free soy sauce in place of regular soy sauce. Always check your curry paste ingredients just to be sure.
Final Thoughts
This Basil Chicken in Coconut Curry Sauce Recipe is a true crowd-pleaser that combines simplicity and extraordinary flavor in the most delicious way. It’s one of those dishes that feels like a warm hug on a plate, made with love and packed with exciting tastes. I encourage you to give it a try—it’s easy to make, satisfying, and will surely become a dish you return to time and again.
Print
Basil Chicken in Coconut Curry Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Basil Chicken in Coconut Curry Sauce is a vibrant and flavorful dish featuring tender chicken simmered in a creamy coconut curry sauce infused with fresh basil. Perfectly balanced with aromatic ginger, garlic, and red curry paste, this recipe delivers a deliciously satisfying meal that pairs beautifully with jasmine rice.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Sauce & Aromatics
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste (adjust to taste)
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons fresh basil, chopped (plus more for garnish)
- Salt and pepper to taste
Serving
- Cooked jasmine rice, for serving
Instructions
- Heat Oil: In a large skillet or wok, heat the vegetable oil over medium heat until shimmering to prepare for sautéing the aromatics.
- Sauté Aromatics: Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet, seasoning with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and starts to brown slightly.
- Add Curry Paste: Stir in the red curry paste thoroughly, ensuring all the chicken pieces are well coated with the aromatic paste.
- Incorporate Coconut Milk & Soy Sauce: Pour in the coconut milk and add the soy sauce. Stir everything together to combine evenly.
- Simmer the Sauce: Bring the curry mixture to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Add Basil: Just before serving, stir in the freshly chopped basil, allowing it to infuse the sauce with its fresh herbal notes for about a minute.
- Adjust Seasoning & Serve: Taste the curry and adjust salt, pepper, or additional red curry paste according to your preference. Serve the basil chicken curry hot over cooked jasmine rice, garnished with extra basil if desired.
Notes
- Adjust the amount of red curry paste depending on your preferred heat level.
- Fresh basil is key for the authentic flavor; avoid dried basil.
- Use full-fat coconut milk for the creamiest sauce.
- To make this dish gluten-free, use gluten-free soy sauce or tamari.
- This dish can be prepared ahead and reheated gently; the flavors only improve over time.
