Basil Chicken in Coconut Curry (Printable)

Tender chicken in fragrant coconut curry with fresh basil, balancing creamy, spicy, and herbal notes.

# Ingredient List:

→ 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 full-fat coconut milk
08 - 2 tablespoons red curry paste
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce, use 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

# Directions:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add chopped onion and sauté for 2-3 minutes until softened and translucent.
03 - Stir in garlic and ginger, cooking for 1 minute until fragrant and aromatic.
04 - Add chicken pieces and cook, stirring frequently, until no longer pink on the outside, approximately 4 minutes.
05 - Stir in red curry paste and sliced bell pepper, sautéing 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, cooking for 1 additional minute. Adjust seasoning to taste and serve hot, garnished with lime wedges and extra basil if desired.

# Expert Tips:

01 -
  • The coconut milk creates a velvety sauce that balances heat with natural sweetness
  • This curry comes together faster than delivery and tastes infinitely better
  • The fresh basil added at the end brightens everything in ways dried herbs never could
02 -
  • Coconut milk can separate if boiled too vigorously, so keep that simmer gentle
  • Red curry paste brands vary wildly in heat level, taste yours before adding the full amount
  • The sauce will thicken as it stands, so don't panic if it looks thinner than restaurant curry
03 -
  • Fish sauce smells pungent raw but transforms into deep savory notes in the cooked curry
  • Toast your curry paste in the hot oil for 30 seconds before adding liquids to unlock its full potential

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