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Delicious Basil Chicken in Coconut Curry Sauce

A quick and flavorful weeknight dinner featuring tender chicken in a rich coconut curry sauce infused with fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil for sautéing
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated you'll thank me later!
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste substitution: green curry paste can also be used
  • 2 cups fresh basil leaves the star of the show
  • to taste Salt and pepper
  • as needed Lime wedges for serving

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and cook for about 3 minutes, stirring occasionally, until the onion becomes soft and translucent.
  3. Next, add the garlic and grated ginger. Sauté for another minute until fragrant.
Cooking
  1. Add the chicken pieces to the skillet and season with salt and pepper. Cook until the chicken is light golden and just cooked through, about 7-10 minutes.
  2. Stir in the coconut milk and red curry paste. Bring the mixture to a gentle simmer, allowing those flavors to meld beautifully for about 5 minutes.
  3. Toss in the fresh basil leaves and stir just until wilted.
Serving
  1. Serve your delicious basil chicken over a bed of jasmine rice, with a lime wedge on the side.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave. If your sauce looks a little lumpy, don’t worry—it’s all part of the magic!