Basil Chicken Coconut Curry (Printable Version)

Tender chicken in fragrant coconut curry sauce with fresh basil, blending creamy, spicy, and herbal notes in 40 minutes.

# What You Need:

→ Protein

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Vegetables & Herbs

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, minced
05 - 1 red bell pepper, sliced thinly
06 - 1 cup fresh basil leaves, Thai basil preferred

→ Sauce & Liquids

07 - 1 (14 oz) can coconut milk, full-fat
08 - 2 tablespoons red curry paste
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce or tamari for gluten-free
11 - 1 teaspoon brown sugar
12 - 1 tablespoon lime juice
13 - 2 tablespoons vegetable oil

→ Optional Garnish

14 - Lime wedges
15 - Extra basil leaves
16 - Sliced chili

# How To Make It:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add chopped onion and sauté for 2-3 minutes until softened.
03 - Stir in garlic and ginger, cook for 1 minute until fragrant.
04 - Add chicken pieces and cook, stirring, until no longer pink on the outside, about 4 minutes.
05 - Stir in red curry paste and sliced bell pepper, sauté for 2 minutes to coat chicken and vegetables evenly.
06 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine, bring to a gentle simmer and cook uncovered for 10-12 minutes until chicken is cooked through and sauce thickens slightly.
07 - Stir in basil leaves and lime juice, cook for 1 more minute. Adjust seasoning to taste. Serve hot, garnished with lime wedges and extra basil if desired.

# Expert Suggestions:

01 -
  • The sauce is incredibly rich yet feels light enough for any season
  • You can adjust the spice level to suit everyone at the table
  • Leftovers taste even better the next day as the flavors deepen
02 -
  • Coconut milk can separate if boiled too vigorously, so keep it at a gentle simmer
  • The sauce will continue to thicken as it stands off the heat
  • Fish sauce smells intense in the bottle but disappears into the background flavor beautifully
03 -
  • Toast your curry paste in the hot pan for 30 seconds before adding liquids to deepen its flavor
  • Use a microplane for the ginger to avoid any fibrous bits in your sauce

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