Basil Chicken with Coconut Curry (Printable Version)
Tender chicken in fragrant coconut curry with fresh basil for a silky, aromatic Thai-inspired dish.
# What You Need:
→ Proteins
01 - 1.3 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
→ Marinade
02 - 1 tablespoon soy sauce (use gluten-free if required)
03 - 1 teaspoon cornstarch
→ Vegetables & Aromatics
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 red bell pepper, sliced
08 - 3 tablespoons fresh basil leaves, chopped (plus extra for garnish)
→ Sauce
09 - 1 can (13.5 oz) coconut milk, full-fat
10 - 2 tablespoons red curry paste
11 - 1 tablespoon fish sauce
12 - 1 tablespoon brown sugar
13 - 1 tablespoon lime juice
14 - 1 teaspoon ground turmeric
15 - ½ teaspoon salt, adjust to taste
16 - ¼ teaspoon freshly ground black pepper
→ Oil
17 - 2 tablespoons vegetable oil
# How to Make It:
01 - Toss chicken pieces with soy sauce and cornstarch in a bowl. Let stand for 10 minutes to marinate.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until browned and cooked through, approximately 5 to 7 minutes. Remove chicken and set aside.
03 - Add remaining oil to the pan. Sauté onion for 2 minutes until softened. Add garlic, ginger, and bell pepper; sauté for 2 to 3 minutes until fragrant.
04 - Stir in red curry paste and turmeric. Cook for 1 minute to release essential oils and deepen flavor.
05 - Pour in coconut milk, fish sauce, brown sugar, lime juice, salt, and pepper. Stir thoroughly to combine and bring to a gentle simmer.
06 - Return chicken to the pan. Simmer together for 5 to 7 minutes until sauce thickens slightly and chicken is completely cooked through.
07 - Stir in chopped basil just before serving to preserve fresh flavor and color.
08 - Serve hot, garnished with additional fresh basil. Accompany with steamed jasmine rice or cauliflower rice.
# Expert Advice:
01 -
- The velvety coconut sauce clings to every piece of chicken, making rice entirely optional
- This comes together faster than delivery would arrive, with restaurant quality depth
02 -
- Coconut milk can separate if boiled too vigorously, so keep your simmer gentle
- Fish sauce may smell intense in the bottle, but it transforms into something savory and sublime in the sauce
03 -
- Pat your chicken dry before marinating for better browning
- Taste your sauce before adding the full amount of salt, since fish sauce is already salty