Basil Chicken Coconut Curry (Printable)
Fragrant chicken simmered in creamy coconut curry sauce with fresh basil and lime. A comforting Thai-inspired dinner ready in 40 minutes.
# What You’ll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
→ Vegetables & Herbs
02 - 1 large yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, sliced into strips
05 - 1 cup fresh basil leaves, roughly chopped, plus extra for garnish
06 - 1 tablespoon fresh ginger, grated
→ Liquids & Sauces
07 - 1 can (14 oz) full-fat coconut milk
08 - 1 tablespoon gluten-free soy sauce (tamari)
09 - 1 tablespoon fish sauce
10 - Juice of 1 fresh lime
→ Spices & Seasonings
11 - 2 tablespoons red curry paste
12 - 1 tablespoon olive oil or coconut oil
13 - 1 teaspoon ground turmeric
14 - 1 teaspoon granulated sugar
15 - Kosher salt and freshly ground black pepper to taste
# Directions:
01 - Set a large skillet or wok over medium-high heat. Add 1 tablespoon olive oil or coconut oil and allow it to shimmer until just beginning to smoke.
02 - Add the finely chopped onion, minced garlic, and grated ginger to the hot oil. Sauté for 2 to 3 minutes, stirring frequently, until the onions turn translucent and the mixture is highly fragrant.
03 - Stir in the red curry paste and ground turmeric. Cook for approximately 1 minute, stirring constantly, until the paste darkens slightly and coats the aromatics evenly.
04 - Add the bite-sized chicken pieces to the skillet in a single layer. Sauté for 4 to 5 minutes, turning occasionally, until lightly browned on all sides.
05 - Add the sliced red bell pepper to the skillet. Cook for an additional 2 minutes, allowing the pepper to soften slightly while maintaining some texture.
06 - Pour in the coconut milk, gluten-free soy sauce, fish sauce, and sugar. Stir thoroughly to combine and bring the mixture to a gentle simmer.
07 - Reduce the heat to medium and cook uncovered for 10 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened to a creamy consistency.
08 - Remove the skillet from direct high heat. Stir in the chopped fresh basil and lime juice, cooking for 1 minute more to wilt the basil and brighten the flavors.
09 - Taste the curry sauce and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve immediately, garnished with additional basil leaves. Pair with steamed jasmine rice if desired.
# Expert Suggestions:
01 -
- The coconut curry sauce comes together from pantry staples but tastes like you spent hours layering flavors.
- It is genuinely weeknight friendly with barely any chopping and one pan to wash afterward.
- That hit of fresh basil and lime at the end makes each bowl feel bright and restaurant worthy.
02 -
- Do not rush the curry paste blooming step because under toasted paste tastes flat and raw rather than deeply fragrant.
- Full fat coconut milk is the difference between a sauce that clings lovingly to each piece of chicken and one that pools watery and sad at the bottom of the bowl.
03 -
- Pat the chicken pieces completely dry before they hit the pan because moisture is the enemy of a good sear and soggy chicken makes the whole dish feel steamed rather than sauteed.
- Taste your curry paste before adding it since brands vary wildly in heat and salt, and adjusting the amount based on what you actually taste will save you from surprises later.