Basil Chicken Coconut Curry (Printable)
Juicy chicken pieces in a rich coconut curry sauce with fresh basil, ginger, and lime — ready in just 40 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
→ Vegetables & Herbs
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, sliced
05 - 1 cup fresh basil leaves, chopped (plus extra for garnish)
06 - 1 tablespoon fresh ginger, grated
→ Liquids
07 - 1 can (14 oz) coconut milk
08 - 1 tablespoon soy sauce (gluten-free if necessary)
09 - 1 tablespoon fish sauce
→ Spices & Other
10 - 2 tablespoons red curry paste
11 - 1 tablespoon olive oil or coconut oil
12 - 1 teaspoon ground turmeric
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste
15 - Juice of 1 lime
# Directions:
01 - Heat olive oil or coconut oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add the finely chopped onion, minced garlic, and grated ginger to the skillet. Sauté for 2 to 3 minutes until fragrant and the onion becomes translucent.
03 - Add the red curry paste and ground turmeric to the aromatics. Cook for 1 minute, stirring constantly to bloom the spices and coat the onion mixture evenly.
04 - Add the bite-sized chicken pieces to the skillet. Sauté for 4 to 5 minutes, turning occasionally, until lightly browned on all sides.
05 - Stir in the sliced red bell pepper and cook for an additional 2 minutes until slightly softened.
06 - Pour in the coconut milk, soy sauce, fish sauce, and sugar. Stir well to combine and bring the mixture to a gentle simmer.
07 - Reduce heat to medium and cook uncovered for 10 minutes, until the chicken is cooked through and the sauce has thickened to a creamy consistency.
08 - Stir in the chopped fresh basil and lime juice. Cook for 1 minute more, allowing the basil to wilt and the flavors to meld.
09 - Taste the curry and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with extra basil leaves. Pairs well with steamed jasmine rice.
# Expert Tips:
01 -
- The coconut curry sauce comes together from pantry staples in about the same time it takes to cook rice.
- It tastes like something you would order at a restaurant but requires zero special technique.
02 -
- Do not rush the curry paste toasting step because burnt paste tastes bitter and flat instead of deep and aromatic.
- Shaking the coconut milk can before opening prevents clumpy cream from separating into uneven lumps in your sauce.
03 -
- Pat the chicken pieces completely dry before they hit the pan because moisture is the enemy of a good sear.
- Squeeze the lime juice in off the heat so the bright flavor does not cook away into nothing.