Basil Chicken in Coconut Curry (Printable)

Creamy coconut curry with tender chicken, fresh basil, and aromatic spices.

# What You'll Need:

→ Protein

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Vegetables & Herbs

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, minced
05 - 1 red bell pepper, sliced thinly
06 - 1 cup fresh basil leaves (Thai basil preferred)

→ Sauce & Liquids

07 - 1 (14 oz) can coconut milk (full-fat)
08 - 2 tablespoons red curry paste
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce (use tamari for gluten-free)
11 - 1 teaspoon brown sugar
12 - 1 tablespoon lime juice
13 - 2 tablespoons vegetable oil

→ Optional Garnish

14 - Lime wedges
15 - Extra basil leaves
16 - Sliced chili

# Directions:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add chopped onion and sauté for 2-3 minutes until softened.
03 - Stir in garlic and ginger, cooking for 1 minute until fragrant.
04 - Add chicken pieces and cook, stirring, until no longer pink on the outside (about 4 minutes).
05 - Stir in red curry paste and sliced bell pepper, sautéing for 2 minutes to coat the chicken and vegetables.
06 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine, bring to a gentle simmer, and cook uncovered for 10-12 minutes until chicken is cooked through and sauce thickens slightly.
07 - Stir in basil leaves and lime juice, cooking for 1 more minute. Adjust seasoning to taste and serve hot, garnished with lime wedges and extra basil if desired.

# Expert Hints:

01 -
  • The sauce hits every note at once, creamy from coconut, bright from lime, and just spicy enough to keep you interested
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
  • Basil thrown in at the end makes everything taste fresh and vibrant
02 -
  • Coconut milk can separate if you boil it too hard, so keep the simmer gentle
  • Fish sauce is non-negotiable for authentic flavor, even if it seems intimidating
  • The sauce thickens as it cools, so do not worry if it looks a bit thin in the pan
03 -
  • Toast your curry paste in the oil for 30 seconds before adding the coconut milk, it makes a huge difference
  • Let the sauce rest off the heat for five minutes before serving to let the flavors settle

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