Basil Chicken Coconut Curry Sauce (Printable Version)

Tender chicken in fragrant coconut curry with fresh basil and spices.

# What You Need:

→ Chicken

01 - 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper

→ Marinade & Sauce

04 - 2 tbsp vegetable oil
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp Thai red curry paste
09 - 1 can (14 oz) coconut milk, full fat recommended
10 - 1 tbsp fish sauce
11 - 1 tbsp brown sugar
12 - 1 tbsp soy sauce (use tamari for gluten-free)
13 - 1 red bell pepper, thinly sliced
14 - 1 cup fresh basil leaves, torn

→ To Serve

15 - Cooked jasmine rice or steamed rice
16 - Lime wedges (optional)

# How to Make It:

01 - Season the chicken pieces evenly with salt and pepper, coating all sides.
02 - Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned but not cooked through, about 3–4 minutes. Remove chicken to a plate and set aside.
03 - In the same skillet, add onion and sauté for 2–3 minutes until softened. Add garlic and ginger; sauté another 1 minute until fragrant.
04 - Stir in the red curry paste and cook for 1 minute, letting the flavors bloom and become aromatic.
05 - Pour in the coconut milk, fish sauce, brown sugar, and soy sauce. Stir well to combine and dissolve the sugar.
06 - Return the chicken to the skillet, add the red bell pepper, and bring the sauce to a simmer. Reduce heat to medium-low, cover, and cook for 10–12 minutes until the chicken is cooked through and the sauce has slightly thickened.
07 - Remove from heat. Stir in the fresh basil leaves until just wilted.
08 - Serve hot over jasmine rice with lime wedges on the side.

# Expert Advice:

01 -
  • The sauce hits that perfect balance between creamy coconut warmth and just enough heat to make you sit up straight
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
  • The leftovers somehow taste even better the next day when the flavors have had time to really settle in
02 -
  • Letting the curry paste cook in oil for that full minute makes the difference between a flat sauce and one with layers of flavor
  • Full fat coconut milk is non-negotiable here, because the lite version separates and never achieves that luxurious consistency
  • The sauce will continue thickening as it stands off the heat, so do not worry if it looks slightly thin when you first finish cooking
03 -
  • Toast your curry paste in the pan for an extra 30 seconds if you want even deeper flavor
  • Let the finished curry rest for 5 minutes off the heat before serving to let all the flavors meld together

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