(Primary Keyword): Delicious Basil Chicken in Coconut Curry Sauce
If your weeknights feel like a juggling act between work, family, and somehow finding time to eat something that doesn’t come from a microwave, this (Primary Keyword) recipe is for you. Comforting, bright, and just a little exotic, Delicious Basil Chicken in Coconut Curry Sauce hits all the right notes — savory chicken, creamy coconut, fresh basil — and comes together faster than you can say “what’s for dinner?” Plus, it’s the kind of dish that doubles as impressive company food, yet is forgiving enough for a hectic Tuesday.
Before we dive in, a quick note: if you’re curious about variations or want to pair this with rice or noodles, check out this lovely coconut chicken curry guide that inspired my flavor choices: coconut chicken curry. It’s a great read if you like to tinker after your first go.
Why You’ll Love This (Primary Keyword)
- Quick but full-flavored — ready in about 30 minutes.
- Pantry-friendly — uses staples like coconut milk, curry paste, and basil.
- Kid- and picky-eater friendly — mild spice can be adjusted easily.
- Pretty enough to serve when guests pop by, yet simple enough for a weeknight.
A little about me (so we can be kitchen friends): I’m Anna, and my sister Patricia and I turn everyday ingredients into something memorable. This recipe is one my family loved the first time I made it — my nephew declared it “chicken that smells like vacation,” and I’ll take that as a win.
Ingredients
For this Delicious Basil Chicken in Coconut Curry Sauce you’ll need:
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional but lovely)
- 2–3 tablespoons red curry paste (adjust to taste)
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce for a milder flavor)
- 1 tablespoon brown sugar or maple syrup
- 1 red bell pepper, sliced thin
- 1 cup fresh basil leaves, torn (Thai basil preferred if available)
- Juice of 1 lime
- Salt and black pepper, to taste
- Cooked jasmine rice or rice noodles, for serving
- Optional garnishes: sliced green onions, chopped cilantro, lime wedges, chopped peanuts
If you prefer a slow-cooker approach or want a slightly different texture, I also like ideas from this slow-cooker coconut curry chicken resource: slow-cooker coconut curry chicken.
Step-by-Step Directions
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Prep everything first. Slice the onion and pepper, mince the garlic, and cut the chicken. Curry comes together quickly, so mise en place is your friend.
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Heat oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer. Sear for 3–4 minutes without moving them too much; you want some golden bits. Season lightly with salt and pepper.
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Push the chicken to one side and add the sliced onion. Cook 2–3 minutes until slightly softened. Add garlic and ginger and cook another 30 seconds until fragrant.
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Stir in the red curry paste, coating the chicken and onions. Cooking the paste briefly helps release its flavors. If it looks dry, add a tablespoon of coconut milk to loosen it.
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Pour in the remaining coconut milk and stir. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let simmer 6–8 minutes until the chicken is cooked through and the sauce has slightly thickened.
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Add fish sauce and brown sugar. Taste and adjust: more fish sauce for saltiness, more sugar for balance, or a squirt of lime to lift the sauce.
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Stir in the sliced red pepper and simmer 2 more minutes — just enough to soften the pepper without losing its bright color.
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Turn off the heat and fold in the fresh basil and lime juice. Basil should wilt from the residual heat but stay fragrant and green.
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Serve over steamed jasmine rice or rice noodles. Garnish with green onions, cilantro, lime wedges, or chopped peanuts if you like a little crunch.
Cooking Tips & Tricks
- Swap chicken thighs for breasts if you prefer leaner meat; thighs stay juicier, especially with coconut milk.
- If you’re watching spice, start with 1 tablespoon of curry paste and add more after tasting. The level of heat varies by brand.
- For extra depth, add a splash of coconut aminos or a teaspoon of tamarind paste if you have it.
- Don’t overcook the basil. Add it at the end so it keeps its aromatic lift.
- Leftovers thicken as they chill — loosen the sauce with a splash of coconut milk or water when reheating.
- Short on time? Buy pre-minced ginger and garlic, and slice veggies while the chicken sears.
A Little Kitchen Story
The first time I made this, Patricia insisted we try Thai basil from the farmer’s market. I thought basil was basil — oh, how wrong I was. The anise-like brightness of Thai basil turned this dish from “nice” into “remember this for guests” territory. Now I always keep a pot of basil on the windowsill. It’s my tiny kitchen luxury.
How to Make It Vegetarian
To make a vegetarian version, swap the chicken for firm tofu or hearty vegetables like cauliflower and sweet potato. Use soy sauce instead of fish sauce, and add a splash of vegetable broth if you need more saucy volume.
Serving Suggestions
- Jasmine rice for a classic pairing.
- Brown rice for added fiber.
- Rice noodles for a lighter, slurpable version.
- Quick cucumber salad on the side keeps things fresh.
FAQs
Q: Can I substitute coconut milk with something else?
A: You can use canned evaporated milk for a creamier, less coconutty sauce, but it will change the flavor. For a lower-fat option, use light coconut milk, though the sauce will be thinner.
Q: How long will leftovers keep?
A: Stored in the fridge in an airtight container, the curry stays good for up to 3 days. Reheat gently on the stove over low heat to avoid separating the coconut milk.
Q: Can I freeze this curry?
A: Yes — freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating. The texture of coconut can change slightly, so stir well when reheating.
Q: What if I don’t have basil?
A: You can substitute cilantro for a different herb profile, or use a mix of parsley and mint in a pinch. The dish won’t be the same, but still tasty.
Q: Are there good shortcuts for busy nights?
A: Absolutely. Use store-bought rotisserie chicken, premade curry paste, and bagged sliced peppers. It will shave off prep time significantly.
Why This Works for Busy Lives
This (Primary Keyword) recipe respects your time while giving you a dinner that feels thoughtful. It’s built from ingredients many home cooks already have or can grab quickly at the store. The prep-work is minimal, and the payoff — an aromatic, saucy bowl that pleases kids and adults — is total.
Health Notes
Coconut milk gives the dish a creamy mouthfeel without dairy, but it’s fairly rich. Using light coconut milk or pairing the dish with lots of vegetables helps balance the meal. Fish sauce adds umami so you can use less salt otherwise. If someone in the family has dietary restrictions, the recipe adapts well — swap ingredients and keep the technique.
More Ways to Make It Your Own
- Add snap peas or shredded carrots for more veg and color.
- Toss in a handful of spinach just before serving for an extra vitamin boost.
- For a smoky twist, sear the chicken on high heat for a minute longer to get a deeper char.
- If you love peanuts, sprinkle chopped roasted peanuts on top for texture and flavor contrast.
Want more family-friendly dinner ideas that are easy and delicious? I often share weeknight favorites and comfort-food twists on my site — browse the collection for inspiration.
Conclusion
Thanks for hanging out in my kitchen for a bit — I hope this (Primary Keyword) has earned a spot in your weeknight rotation. For an extra dose of inspiration or to compare other takes on this classic, check out this playful recipe from We Are Not Martha: Basil Chicken in Coconut Curry Sauce Recipe | We are not Martha. If you love a slightly different spin and step-by-step photos, Mel’s Kitchen Cafe has a lovely version to explore: Basil Chicken in Coconut Curry Sauce | Mel’s Kitchen Cafe.
Meta description (150 characters):
(Primary Keyword) is the perfect recipe for busy nights. Quick, creamy coconut curry with basil — easy, flavorful, and family-friendly. Try it tonight!
Delicious Basil Chicken in Coconut Curry Sauce
Ingredients
Method
- Prep everything first. Slice the onion and bell pepper, mince the garlic, and cut the chicken.
- Heat oil in a large skillet or wok over medium-high heat. When the oil shimmers, add chicken pieces in a single layer and sear for 3-4 minutes without moving them.
- Push the chicken to one side and add the sliced onion. Cook for 2-3 minutes until slightly softened, then add garlic and ginger and cook an additional 30 seconds until fragrant.
- Stir in the red curry paste, coating the chicken and onions. If it looks dry, add a tablespoon of coconut milk.
- Pour in the remaining coconut milk and stir. Bring to a gentle simmer, scraping up any browned bits from the bottom. Let simmer for 6-8 minutes until chicken is cooked through.
- Add fish sauce and brown sugar, adjusting to taste with more fish sauce or lime.
- Stir in the sliced bell pepper and simmer for 2 more minutes.
- Turn off the heat and fold in fresh basil and lime juice.
- Serve over jasmine rice or rice noodles, garnished with green onions, cilantro, lime wedges, or chopped peanuts.