Basil Chicken Coconut Curry (Printable)
Tender chicken in fragrant coconut curry with fresh basil, balancing creamy, spicy, and herbal notes.
# What You'll Need:
→ Protein
01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables & Herbs
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, minced
05 - 1 red bell pepper, sliced thinly
06 - 1 cup fresh basil leaves, Thai basil preferred
→ Sauce & Liquids
07 - 1 (14 oz) can coconut milk, full-fat
08 - 2 tablespoons red curry paste
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce or tamari for gluten-free
11 - 1 teaspoon brown sugar
12 - 1 tablespoon lime juice
13 - 2 tablespoons vegetable oil
→ Optional Garnish
14 - Lime wedges
15 - Extra basil leaves
16 - Sliced chili
# How-To Steps:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add chopped onion and sauté for 2-3 minutes until softened.
03 - Stir in garlic and ginger; cook for 1 minute until fragrant.
04 - Add chicken pieces and cook, stirring, until no longer pink on the outside, about 4 minutes.
05 - Stir in red curry paste and sliced bell pepper; sauté for 2 minutes, coating the chicken and vegetables evenly.
06 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine. Bring to a gentle simmer and cook uncovered for 10-12 minutes until chicken is cooked through and sauce thickens slightly.
07 - Stir in basil leaves and lime juice; cook for 1 more minute. Adjust seasoning to taste.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Perfect for weeknight dinners when you want something special without the fuss
02 -
- The sauce will continue thickening as it stands off the heat
- Red curry paste varies wildly in heat intensity between brands
03 -
- Taste the sauce before adding lime juice at the end
- Let the curry rest for five minutes off the heat before serving