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Delicious Basil Chicken in Coconut Curry Sauce

This creamy and flavorful basil chicken coconut curry is quick to make, perfect for busy weeknights, and pleasing for kids and adults alike.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 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)
  • 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)
  • 1 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

Method
 

Preparation
  1. Prep everything first. Slice the onion and bell pepper, mince the garlic, and cut the chicken.
  2. 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.
  3. 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.
  4. Stir in the red curry paste, coating the chicken and onions. If it looks dry, add a tablespoon of coconut milk.
  5. 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.
  6. Add fish sauce and brown sugar, adjusting to taste with more fish sauce or lime.
  7. Stir in the sliced bell pepper and simmer for 2 more minutes.
  8. Turn off the heat and fold in fresh basil and lime juice.
  9. Serve over jasmine rice or rice noodles, garnished with green onions, cilantro, lime wedges, or chopped peanuts.

Notes

For vegetarian version, replace chicken with firm tofu or vegetables. Use soy sauce instead of fish sauce and add vegetable broth for saucy volume.