Basil Chicken in Coconut Curry Sauce (Printable)

Creamy coconut curry with tender chicken, fresh basil, and aromatic spices perfect for weeknight dining.

# What You'll Need:

→ Meats

01 - 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced

→ Spices & Herbs

07 - 2 tbsp red curry paste
08 - 1 tsp ground turmeric
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili flakes
12 - 1/2 cup fresh basil leaves, torn
13 - 2 tbsp fresh cilantro, chopped

→ Liquids & Sauces

14 - 14 oz can coconut milk, full fat
15 - 1/2 cup chicken broth
16 - 2 tbsp fish sauce
17 - 1 tbsp soy sauce
18 - 1 tsp brown sugar
19 - Juice of 1 lime

→ Oils & Others

20 - 2 tbsp vegetable oil
21 - Salt and pepper to taste

# Directions:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add the onion and sauté for 2 minutes until soft.
03 - Stir in garlic and ginger, cook for 1 minute until fragrant.
04 - Add red and green bell peppers, cook for another 2 minutes.
05 - Push vegetables to the sides. Add chicken pieces; season lightly with salt and pepper. Sauté until lightly browned, about 4-5 minutes.
06 - Stir in red curry paste, turmeric, coriander, cumin, and chili flakes. Cook for 1-2 minutes to release flavors.
07 - Pour in coconut milk and chicken broth. Add fish sauce, soy sauce, and brown sugar. Stir well to combine.
08 - Simmer uncovered for 10-12 minutes, until chicken is cooked through and the sauce thickens slightly.
09 - Stir in lime juice and most of the basil leaves. Taste and adjust seasoning as needed.
10 - Serve hot, garnished with remaining basil and chopped cilantro if desired. Excellent with steamed jasmine rice.

# Expert Tips:

01 -
  • The creamy coconut sauce clings to every bite of chicken like a warm hug
  • This curry comes together in under an hour but tastes like it simmered all day
02 -
  • Coconut milk brands vary wildly in thickness so let the sauce reduce until it coats the back of a spoon
  • Fish sauce smells intense in the bottle but melts into savory depth in the cooked dish
03 -
  • Let your curry paste cook in the hot oil for a full minute before adding liquids it blooms the spices
  • Taste your sauce before serving a good curry should hit sweet salty sour and rich all at once

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