Basil Chicken with Coconut Curry Sauce

Craving something rich, fragrant, and full of comforting flavor? This Basil Chicken with Coconut Curry Sauce is your next dinner favorite! Tender chicken is simmered in a creamy, mildly spicy coconut curry sauce and finished with fresh basil for a touch of brightness. It’s an easy, restaurant-quality dish that comes together in under 40 minutes—and it’s perfect over rice, noodles, or even veggies.

Want more cozy recipes like this? Subscribe to our newsletter and get flavorful dishes delivered right to your inbox.

Why You’ll Love This Recipe
Rich & Creamy – Coconut milk and curry spices create a luscious, bold sauce.
Easy to Make – Simple ingredients and one pan for easy cleanup.
Aromatic & Comforting – Fragrant basil and curry bring big flavor.
Customizable Heat – Adjust the spice to your liking.
Great for Leftovers – Tastes even better the next day.

Ingredients You’ll Need

For the Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tbsp oil (coconut or vegetable)
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional, for color)

For the Coconut Curry Sauce:
1 tbsp oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp red curry paste (adjust to taste)
1 tsp turmeric powder
½ tsp ground coriander
1 can (13.5 oz) full-fat coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tsp brown sugar (balances the spice)

To Finish:
½ cup fresh basil leaves, chopped (Thai basil preferred, but regular works)
¼ cup fresh cilantro (optional)
1 red chili, thinly sliced (optional for garnish)
Steamed jasmine or basmati rice
Lime wedges for serving

Tools You’ll Need
Large skillet or sauté pan
Wooden spoon or spatula
Cutting board and sharp knife
Microplane or grater for ginger
Serving bowls

Step-by-Step Instructions

Step 1: Season and Sear the Chicken

1. Pat the chicken pieces dry with a paper towel.
2. Season with salt, pepper, and paprika.
3. Heat 1 tbsp oil in a large skillet over medium-high heat.
4. Add chicken in a single layer and sear for 2–3 minutes per side until lightly browned (it doesn’t need to be fully cooked through).
5. Remove from the pan and set aside.

Step 2: Sauté Aromatics
6. In the same pan, add another 1 tbsp oil if needed.
7. Sauté the chopped onion for 2–3 minutes until softened.
8. Add garlic and ginger, and cook for 1 minute until fragrant.

Step 3: Build the Curry Sauce
9. Stir in red curry paste, turmeric, and ground coriander. Cook for 30 seconds to bloom the spices.
10. Pour in the coconut milk and stir to combine.
11. Add soy sauce, lime juice, and brown sugar. Stir well.

Step 4: Simmer with Chicken
12. Return the seared chicken to the pan and lower the heat to medium.
13. Simmer for 10–12 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
14. Taste and adjust seasoning – add more lime for brightness, or more curry paste for heat.

Step 5: Add Fresh Basil and Finish
15. Stir in chopped basil and let it wilt in the warm sauce.
16. Add cilantro if using, and give everything a final stir.
17. Garnish with thinly sliced red chili if desired.

Step 6: Serve & Enjoy
18. Spoon the chicken and coconut curry sauce over hot jasmine or basmati rice.
19. Serve with lime wedges on the side and enjoy immediately.

Tips for Perfect Basil Chicken with Coconut Curry Sauce
Use Full-Fat Coconut Milk – For a rich and creamy sauce.
Don’t Skip the Lime – It balances the richness and brightens the flavors.
Fresh Basil Is Key – Adds freshness that takes this dish over the top.
Slice Chicken Evenly – Ensures even cooking and a better bite.

Serving Suggestions
With Rice – Jasmine or basmati rice is perfect for soaking up the sauce.
Over Rice Noodles – A Thai-inspired noodle bowl twist.
With Steamed Veggies – Try broccoli, bok choy, or snap peas.
Stuffed in Lettuce Wraps – For a fun and fresh low-carb option.
Topped with a Fried Egg – For a hearty lunch bowl.

How to Store & Reheat

Storing:
Refrigerate: Place in an airtight container for up to 3 days.
Freeze: This curry freezes well for up to 2 months. Thaw overnight before reheating.

Reheating:
Stovetop: Reheat gently in a pan over low heat, stirring occasionally.
Microwave: Warm in 30-second bursts until heated through. Add a splash of coconut milk if needed.

Frequently Asked Questions

1. Can I use light coconut milk?
   Yes, but the sauce will be thinner and less rich. You may need to simmer longer.
2. Can I use green curry paste instead?
   Yes! Green curry gives it a slightly different flavor profile, but works great.
3. What if I don’t have fresh basil?
   You can use dried basil in a pinch (start with 1 tsp), but fresh is highly recommended.
4. Can I add vegetables?
   Definitely! Bell peppers, zucchini, baby spinach, or snow peas make great additions.

Final Thoughts

Basil Chicken with Coconut Curry Sauce is an elegant, comforting dish that’s bursting with flavor and surprisingly easy to make. The creamy coconut curry base, paired with tender chicken and fresh basil, creates a harmony of richness, spice, and freshness. It’s the perfect recipe for weeknight dinners, meal prep, or even entertaining guests.

Give it a try and let me know how it turns out! Don’t forget to share your creation and tag it online – I can’t wait to see your take on this delicious meal.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Cuisine: Thai-inspired / Fusion

Nutritional Information (Per Serving):
Calories: 410 | Protein: 30g | Carbohydrates: 12g | Fat: 28g | Fiber: 2g | Sodium: 520mg

Print