Basil Chicken in Coconut Curry (Printable Version)

Tender chicken in fragrant coconut curry with fresh basil and colorful peppers.

# What You Need:

→ Meats

01 - 1 1/2 lbs boneless skinless chicken thighs cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion finely chopped
03 - 3 cloves garlic minced
04 - 1 tbsp fresh ginger grated
05 - 1 red bell pepper sliced
06 - 1 green bell pepper sliced

→ Spices & Herbs

07 - 2 tbsp red curry paste
08 - 1 tsp ground turmeric
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili flakes optional for heat
12 - 1/2 cup fresh basil leaves torn Thai basil preferred
13 - 2 tbsp fresh cilantro chopped optional

→ Liquids & Sauces

14 - 1 14 oz can coconut milk full fat
15 - 1/2 cup chicken broth
16 - 2 tbsp fish sauce
17 - 1 tbsp soy sauce use gluten-free if needed
18 - 1 tsp brown sugar
19 - Juice of 1 lime

→ Oils & Others

20 - 2 tbsp vegetable oil
21 - Salt and pepper to taste

# How to Make It:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat
02 - Add the onion and sauté for 2 minutes until soft
03 - Stir in garlic and ginger cook for 1 minute until fragrant
04 - Add red and green bell peppers and cook for another 2 minutes
05 - Push vegetables to the sides and add chicken pieces. Season lightly with salt and pepper. Sauté until lightly browned about 4-5 minutes
06 - Stir in red curry paste turmeric coriander cumin and chili flakes. Cook for 1-2 minutes to release flavors
07 - Pour in coconut milk and chicken broth. Add fish sauce soy sauce and brown sugar. Stir well to combine
08 - Simmer uncovered for 10-12 minutes until chicken is cooked through and the sauce thickens slightly
09 - Stir in lime juice and most of the basil leaves reserve a few for garnish. Taste and adjust seasoning as needed
10 - Serve hot garnished with remaining basil and chopped cilantro if desired. Excellent with steamed jasmine rice

# Expert Advice:

01 -
  • The sauce is impossibly creamy without any heavy cream, thanks to full-fat coconut milk that transforms into silk
  • Fresh basil added at the end makes the whole kitchen smell like an herb garden in bloom
  • Everything cooks in one pan, meaning less cleanup and more time to actually eat
02 -
  • Coconut milk can separate if you boil it too hard, so keep it at a gentle simmer
  • Fish sauce smells intense in the bottle but melts into the sauce, adding depth without overwhelming flavor
  • Curry paste needs time to bloom in hot oil, so don't rush that step or you'll miss layers of flavor
03 -
  • Shake the coconut milk can before opening to recombine any separated fat
  • Tear basil leaves by hand instead of cutting them to preserve their essential oils
  • Let the curry rest for 5 minutes off the heat before serving to let the sauce settle

Go Back