Basil Chicken in Coconut Curry Sauce — A Quick, Flavor-Packed Weeknight Winner

Basil Chicken in Coconut Curry Sauce is the kind of dinner that feels special without the fuss — perfect for busy weeknights, last-minute guests, or when you need something comforting and bright all at once. If you’re juggling work, family, and the eternal question of “what’s for dinner?”, this dish will rescue your evening with its creamy coconut milk, warm curry notes, and a fresh pop of basil. Think cozy restaurant vibes, made in your own kitchen (and without the takeaway box guilt).

(Pro tip: If you’re a coconut-lover, you might also enjoy this coconut-forward twist on a classic: https://foodkechn.com/coconut-chicken-curry/.)

Why You’ll Love This Basil Chicken in Coconut Curry Sauce

Fast: Ready in about 30 minutes from start to finish — ideal for busy moms or anyone juggling a hectic schedule.

Flexible: Swap in ground chicken, tofu, or a medley of veggies if someone at your table is picky.
Flavorful: The coconut milk softens the curry’s heat, cinnamon-like warmth, and a bright hit of basil ties everything together.
Crowd-pleasing: Mild enough for kids, exciting enough to impress guests.

This recipe hits the sweet spot: comforting but fresh, easy but impressive. And yes, it makes your kitchen smell like vacation.

Ingredients

Makes 4 servings

1½ lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
2 tbsp vegetable oil (or coconut oil for extra coconut aroma)

1 medium onion, thinly sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
1–2 tbsp red curry paste (or curry powder if you prefer milder heat)
1 can (13.5 oz) full-fat coconut milk
1 cup low-sodium chicken broth (or water)
1 red bell pepper, thinly sliced
1 cup snap peas or green beans, trimmed (optional)
2 tbsp fish sauce (or 1½ tbsp soy sauce for a vegetarian-friendly swap)

1 tbsp brown sugar or maple syrup
Zest and juice of 1 lime
1½ cups fresh basil leaves (Thai basil is ideal; sweet basil works fine)
Salt and pepper to taste
Cooked jasmine rice or cauliflower rice, for serving
Lime wedges and extra basil for garnish

Notes: If you don’t have fresh basil, you can stir in 2 tsp dried basil near the end, but fresh is far more vibrant.

Step-by-Step Directions

Prep everything first. Slice the chicken, chop the onion, mince the garlic, and get your veg ready. Once the pan is hot, things move quickly—mise en place is your friend.
Heat a large skillet or sauté pan over medium-high heat. Add oil and swirl to coat. When the oil shimmers, add the chicken pieces in a single layer. Season lightly with salt and pepper. Sear until golden on the outside, about 3–4 minutes per side for small pieces. You don’t need to cook through completely—just get some color. Remove the chicken to a plate and set aside.

In the same pan, lower heat to medium. Add the sliced onion and sauté until soft and translucent, about 4 minutes. Add the garlic and ginger and cook 30–45 seconds, until fragrant.
Stir in the red curry paste (or curry powder). Fry it with the aromatics for a minute; this wakes up the spices and deepens the flavor. If the paste clings to the pan, loosen it with a splash of chicken broth.
Pour in the coconut milk and the remaining chicken broth. Stir to combine and bring to a gentle simmer. Scrape any brown bits off the bottom of the pan—those are flavor gold.

Add the bell pepper and snap peas (if using). Return the chicken to the pan along with any juices that collected on the plate. Simmer for 6–8 minutes until the chicken is cooked through and vegetables are tender-crisp.
Stir in the fish sauce (or soy sauce), brown sugar, lime zest, and lime juice. Taste and adjust salt, sweetness, or acidity as needed. The goal is a balanced sauce: creamy, slightly sweet, tangy, and savory.
Fold in the basil leaves right before serving so they wilt but keep their fresh flavor. Save a few leaves to garnish.

Serve hot over jasmine rice or cauliflower rice. Add lime wedges on the side and sprinkle with more basil for a fresh finish.

Cooking times will vary slightly depending on your stove and the thickness of your chicken pieces. If you prefer a thicker sauce, simmer a bit longer uncovered; to thin it, add a splash more broth.

Quick Variations and Swaps

Vegetarian: Use firm tofu or chickpeas instead of chicken and swap fish sauce for soy sauce or tamari.
Slow-cooker option: Brown chicken first, then add everything to the slow cooker and cook on low 4–5 hours. For a full slow-cooker recipe, check out this helpful guide: https://foodkechn.com/slow-cooker-coconut-curry-chicken/.
Spicier: Add a minced Thai chili or 1 tsp chili flakes when you cook the garlic.

Lighter: Use light coconut milk and reduce oil. Add extra veggies—broccoli, carrots, or mushrooms work well.

Cooking Tips From My Kitchen

Don’t overcrowd the pan when searing chicken. If you add too many pieces at once, they’ll steam instead of brown. Browned edges = better flavor.
If your coconut milk separates or looks a little grainy when heated, don’t panic. A quick whisk and a gentle simmer will bring it back together. It’s coconut, not chemistry class—promise.

Fish sauce is powerful but magical. Start with less, taste, and add more if needed. It adds umami without making the dish shout “fish!”
Fresh basil at the end is non-negotiable. It brightens the whole dish and gives you that fresh, herbaceous finish.

A Little Kitchen Story

I started making this basil chicken when my sister Patricia asked for something “bright and cozy” after a long week. We had a fridge full of odds and ends—two peppers, a lonely can of coconut milk, and basil from the windowsill. One pan, some laughter, and a lot of tasting later, this recipe became a go-to for our family. Our kids loved the creamy sauce, and my husband pretended he’d planned to make it all along. That little win is the kind of kitchen memory I live for.

FAQs — Fast Answers for Busy Cooks

Can I use chicken breasts instead of thighs?
Yes. Breasts cook faster and can dry out if overcooked. Slice them into uniform pieces and keep an eye on them—about 6–8 minutes total should do it.
Is there a gluten-free version?
Absolutely. Use tamari instead of soy sauce, double-check your curry paste (some brands contain wheat), and you’re good to go.
How long do leftovers keep?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Can I freeze it?
Yes. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat slowly. Note: coconut milk can change texture slightly after freezing but the flavor will remain delicious.
My kids don’t like basil — what can I do?
You can chop the basil finely and stir some into the rice instead of the sauce, or substitute with a milder herb like parsley. The dish is still tasty even without the herb punch.
What if I don’t have curry paste?
Use curry powder (1–2 tbsp) and a pinch of cayenne if you like heat. Fry it in the onions and garlic to bloom the spices.

What to Serve With It

This basil chicken pairs beautifully with steamed jasmine rice, coconut rice for extra richness, or fluffy naan to soak up the sauce. A simple cucumber salad or quick pickled carrots adds a crisp, acidic contrast that keeps the meal balanced.

Conclusion

Ready to make dinner easier and tastier tonight? Basil Chicken in Coconut Curry Sauce is a quick, comforting, and slightly exotic weeknight meal that’s surprisingly simple to pull together. If you want more inspiration or variations, take a peek at this classic take on the same idea: Basil Chicken in Coconut Curry Sauce Recipe | https://wearenotmartha.com/basil-chicken-in-coconut-curry-sauce/ and for a slightly different spin with gorgeous photos and tips, check out Coconut Curry Basil Chicken. – https://www.halfbakedharvest.com/coconut-curry-basil-chicken/

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Basil Chicken in Coconut Curry Sauce — quick, creamy, and full of bright basil. Perfect for busy weeknights; easy to make and family-approved. Try it tonight!