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Basil Chicken Coconut Curry Recipe

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★★★★★

4.6 from 52 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://dylangranv.com/basil-chicken-coconut-curry-recipe/