Basil Chicken Coconut Curry Recipe
Introduction
Basil Chicken Coconut Curry is a fragrant and flavorful dish that combines tender chicken with creamy coconut milk and aromatic curry paste. Finished with fresh basil, this curry is a simple yet satisfying meal perfect for any night of the week.
Ingredients
- 1 lb chicken, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons curry paste
- 1 cup fresh basil leaves
Instructions
- Step 1: In a large pan, combine the chicken pieces and curry paste, stirring to coat the chicken evenly.
- Step 2: Pour in the coconut milk and bring to a gentle simmer over medium heat. Cook until the chicken is fully cooked and the sauce has thickened slightly, about 15–20 minutes.
- Step 3: Remove the pan from heat and stir in the fresh basil leaves until wilted and fragrant.
- Step 4: Serve the curry hot with rice or your favorite side dish.
Tips & Variations
- For extra depth, sauté onions and garlic before adding the chicken and curry paste.
- Swap chicken with shrimp or tofu for a different protein option.
- Add vegetables like bell peppers or spinach for added color and nutrition.
- If you prefer a milder curry, reduce the amount of curry paste used.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or coconut milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried basil instead of fresh?
Fresh basil is best for its vibrant flavor and aroma, but if you only have dried basil, use about one-third the amount and add it earlier in the cooking process to allow the flavors to develop.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you use gluten-free curry paste and check labels on any packaged ingredients.
PrintBasil Chicken Coconut Curry Recipe
A fragrant and creamy Basil Chicken Coconut Curry that combines tender chicken simmered in a rich coconut milk and curry paste sauce, finished with fresh basil for a vibrant herbal note. This easy stovetop curry is perfect for a comforting weeknight dinner, offering a delicious blend of spicy and aromatic flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Ingredients
Chicken Curry Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz/400 ml) coconut milk
- 2 tbsp red or green curry paste
- 1 tbsp vegetable oil
- 1/2 cup (120 ml) chicken broth or water
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp grated fresh ginger
- 1 cup fresh basil leaves, roughly chopped
- Salt to taste
- Optional: 1 tsp fish sauce or soy sauce for extra umami
Instructions
- Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces. Mince the garlic, grate the ginger, and finely chop the onion. Rinse and roughly chop the fresh basil leaves.
- Cook the Aromatics: Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion is translucent.
- Add the Curry Paste: Stir in the curry paste and cook for another 1-2 minutes to release its flavors, stirring frequently to avoid burning.
- Simmer the Chicken: Add the chicken pieces to the pan and stir to coat them evenly with the curry paste and aromatics. Cook for about 5 minutes until the chicken starts to brown slightly.
- Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth (or water). Stir well and bring the mixture to a gentle simmer. Reduce heat to low and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Season and Finish: Season the curry with salt and add fish sauce or soy sauce if using. Stir in the fresh basil leaves just before serving to preserve their flavor and aroma.
- Serve: Serve the Basil Chicken Coconut Curry hot with steamed jasmine rice or your preferred side.
Notes
- You can substitute chicken thighs with chicken breasts but thighs provide a moister texture.
- The curry paste type (red or green) will affect the flavor profile; choose according to your preference for spiciness and flavor.
- Adding fish sauce enhances the umami but can be omitted for a vegetarian-friendly variant (replace chicken with tofu).
- If you prefer a thicker sauce, simmer longer to reduce or add a cornstarch slurry at the end.
- Fresh basil is key for the final fresh herbal punch—avoid cooking it too long.
Keywords: Basil Chicken Coconut Curry, Thai curry, Coconut milk chicken, Easy curry recipe, Spicy chicken curry, Weeknight dinner
