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
Scale
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.
