Coconut Curry Basil Chicken Recipe with Creamy Coconut Sauce

Why You’ll Love This Coconut Curry Basil Chicken

I absolutely love sharing recipes like this one because it’s all about making quick, tasty meals that fit into your busy life. This Coconut Curry Basil Chicken comes together in no time, and trust me, you’ll feel like a pro chef without much effort. Let me walk you through why I think this dish will become your go-to favorite.

First off, the ease of preparation is a game-changer. You can whip up this recipe with simple steps and minimal ingredients, making it perfect for busy parents or working professionals who need something fast on weeknights. I remember the first time I tried it I had it ready in under 30 minutes, and it still tasted incredible.

Plus, the health benefits make it even better. It’s loaded with fresh basil, lean chicken, and coconut milk, which pack in nutrients like antioxidants and healthy fats for your overall wellness. If you’re watching your diet, this dish fits right in for those looking to eat balanced meals.

• It’s versatile for all kinds of eaters, from vegans to gluten-free folks, so you can tweak it without losing that amazing taste.
• The flavors are out of this world, with creamy coconut milk and aromatic spices creating something truly special.

As someone who cooks for family and friends, I appreciate how this recipe adapts to different preferences. Whether you’re a student experimenting in the kitchen or a food enthusiast exploring new tastes, this Coconut Curry Basil Chicken will bring joy to your table. Give it a try, and I bet you’ll love it as much as I do!

Essential Ingredients for Coconut Curry Basil Chicken

When I put together this Coconut Curry Basil Chicken, the ingredients are key to that creamy, flavorful magic. I’ll walk you through exactly what you need so you can shop with confidence. Let’s start with the full list I use every time I make sure to measure everything out to keep it simple and precise for you.

Main Ingredients List

• 900 g chicken breast or thighs, cut into 2.5 cm pieces (about 2 lb)
• 2 Tbsp curry powder (spicy, regular, or a homemade blend)
• 2 Tbsp salted butter or 2 Tbsp olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 2 jalapeños, thinly sliced (adjust for your preferred heat level)
• 1 can (about 400 ml) full-fat coconut milk (about 14 oz)
• 2 tsp tamari, soy sauce, or fish sauce (pick your favorite one)
• 2 tsp honey
• 2 cups kale or spinach, roughly chopped (about 60 g) feel free to swap for zucchini or bell peppers
• Fresh Thai basil or sweet basil, to taste (about a handful, roughly 10 g)
• 1 cup salted cashews, optional (about 150 g) you can skip or replace with toasted pumpkin seeds for a nut-free option
• 2 Tbsp fresh lime juice (about 30 ml)
• Salt and freshly ground black pepper, to taste
• Cooked steamed rice (or quinoa, brown rice, flatbread) for serving

These ingredients create a dish that’s rich and adaptable, and I always encourage you to use what you have on hand. For special tweaks, like going vegan, swap the chicken for tofu. If you’re aiming for gluten-free, check your soy sauce options. I find that fresh basil really makes the flavors pop, so don’t skip it!

How to Prepare the Perfect Coconut Curry Basil Chicken: Step-by-Step Guide

Let’s dive into making this Coconut Curry Basil Chicken I promise it’s as fun as it is easy. I’ll guide you through each step so you can nail it on your first try. Start by gathering everything, and you’ll have a delicious meal ready in about 30 minutes.

1. First, prepare all your ingredients: Chop the chicken into bite-sized pieces and mince the garlic. Wash and dry the fresh basil leaves to keep things fresh.
2. Heat vegetable oil in a large skillet over medium heat and sauté garlic until it smells amazing, about 1 minute. For a similar twist, check out my roasted red pepper spinach stuffed chicken recipe for more chicken ideas.
3. Add red curry paste and cook, stirring constantly, for 2 minutes to let those spices shine.
4. Incorporate the chicken pieces, cooking until they’re lightly browned, about 5-7 minutes.
5. Pour in coconut milk and stir well to combine. Bring it to a gentle simmer here’s where the magic happens.
6. Add fish sauce and brown sugar, then adjust the seasoning. Simmer for 10-12 minutes until the chicken is cooked through and the sauce thickens.
7. Stir in fresh basil leaves just before taking it off the heat, letting them wilt gently.
8. Serve hot over steamed rice or noodles. If you’re adapting for dietary needs, swap chicken with tofu and use gluten-free soy sauce.

Heat a large skillet over medium-high heat. Add the butter or oil, then the chicken pieces, curry powder, and chopped onion. Sauté for about 3 minutes, stirring occasionally. Add the minced garlic and sliced jalapeños; cook an additional 2 minutes. Pour in the coconut milk, your chosen tamari, soy sauce, or fish sauce, and honey. Stir to combine, then add the kale or spinach; season with a pinch of salt and pepper. Reduce heat and let it simmer gently for 5 10 minutes, until the chicken reaches an internal temperature of 75°C and the greens wilt. Remove from heat, fold in the fresh basil leaves, lime juice, and cashews if you’re using them. Adjust seasoning if needed, and serve over steamed rice.

I always add a little extra basil at the end for that burst of flavor. If you want to learn more about the health benefits of chicken, it’s a great addition to your routine.

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Dietary Substitutions to Customize Your Coconut Curry Basil Chicken

One of the best parts about this Coconut Curry Basil Chicken is how easy it is to make it your own. I love experimenting with swaps, and you can too, based on what you have in your kitchen or your dietary goals. Let’s look at some simple changes that keep the dish delicious.

Protein and Main Component Alternatives

• Replace chicken with firm tofu or tempeh for a vegan protein source.
• Use shrimp or fish fillets for a seafood variation.
• Substitute chickpeas or lentils for a plant-based, fiber-rich option.

Vegetable, Sauce, and Seasoning Modifications

• Swap fresh basil with cilantro or mint for a different herbal note.
• Use green curry paste instead of red for a milder flavor.
• Incorporate seasonal vegetables like bell peppers, zucchini, or snap peas to add variety.
• Switch fish sauce with tamari or coconut aminos for vegan or gluten-free diets.

These tweaks let you enjoy the dish while fitting your needs, and I find they make meal prep even more exciting. For more inspiration, try my chicken cordon bleu meatloaf for another protein-packed idea.

Mastering Coconut Curry Basil Chicken: Advanced Tips and Variations

Once you’re comfortable with the basics, let’s level up your Coconut Curry Basil Chicken. I always say the fun is in the details, so here are some pro tips to make it even better. Marinate the chicken in a mix of curry paste and coconut milk beforehand to lock in those flavors.

For flavor variations, try adding kaffir lime leaves or lemongrass for a citrusy kick. If you want to thicken the sauce, simmer it longer or mix in a slurry of ½ Tbsp cornstarch with 1 Tbsp water. Veggie swaps like zucchini or bell peppers work great in place of kale.

You can substitute dry curry powder with red or green curry paste for a new twist, and my homemade blend includes ground cumin, ginger, and more. Give it a go, and you’ll see how versatile this dish can be!

How to Store Coconut Curry Basil Chicken: Best Practices

Storing leftovers of this Coconut Curry Basil Chicken keeps the flavors fresh for another day. I always make a bit extra so I can enjoy it later. Store it in an airtight container in the fridge for up to 3 days to keep everything tasty.

If you’re freezing, portion it into freezer-safe containers for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stovetop. Add a splash of water or coconut milk to bring back that creamy texture.

• Portion out for easy meals on the go.
• Label with dates to stay organized.

For more on healthy storage, check out the health benefits of basil, which can inspire you to preserve herbs too.

FAQs: Frequently Asked Questions About Coconut Curry Basil Chicken

Coconut Curry Basil Chicken

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• Author: Brandi Oshea
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: High-protein

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Description

🥥 This coconut‑curry basil chicken blends creamy coconut milk with fragrant basil for a comforting, tropical dinner.
⚡ Ready in just 30 minutes, it’s an easy weeknight meal that packs bold flavor and satisfying protein.

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Ingredients

– 900 g chicken breast or thighs, cut into 2.5 cm pieces (about 2 lb)

– 2 Tbsp curry powder (spicy, regular, or a homemade blend)

– 2 Tbsp salted butter or 2 Tbsp olive oil

– 1 large yellow onion, chopped

– 2 cloves garlic, minced

– 1 2 jalapeños, thinly sliced (adjust for your preferred heat level)

– 1 can (about 400 ml) full‑fat coconut milk (about 14 oz)

– 2 tsp tamari, soy sauce, or fish sauce (pick your favorite one)

– 2 tsp honey

– 2 cups kale or spinach, roughly chopped (about 60 g) feel free to swap for zucchini or bell peppers

– Fresh Thai basil or sweet basil, to taste (about a handful, roughly 10 g)

– 1 cup salted cashews, optional (about 150 g) you can skip or replace with toasted pumpkin seeds for a nut‑free option

– 2 Tbsp fresh lime juice (about 30 ml)

– Salt and freshly ground black pepper, to taste

– Cooked steamed rice (or quinoa, brown rice, flatbread) for serving

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Instructions

1-First, prepare all your ingredients: Chop the chicken into bite-sized pieces and mince the garlic. Wash and dry the fresh basil leaves to keep things fresh.

2-Heat vegetable oil in a large skillet over medium heat and sauté garlic until it smells amazing, about 1 minute. For a similar twist, check out my roasted red pepper spinach stuffed chicken recipe for more chicken ideas.

3-Add red curry paste and cook, stirring constantly, for 2 minutes to let those spices shine.

4-Incorporate the chicken pieces, cooking until they’re lightly browned, about 5-7 minutes.

5-Pour in coconut milk and stir well to combine. Bring it to a gentle simmer here’s where the magic happens.

6-Add fish sauce and brown sugar, then adjust the seasoning. Simmer for 10-12 minutes until the chicken is cooked through and the sauce thickens.

7-Stir in fresh basil leaves just before taking it off the heat, letting them wilt gently.

8-Serve hot over steamed rice or noodles. If you’re adapting for dietary needs, swap chicken with tofu and use gluten-free soy sauce.

Heat a large skillet over medium-high heat. Add the butter or oil, then the chicken pieces, curry powder, and chopped onion. Sauté for about 3 minutes, stirring occasionally. Add the minced garlic and sliced jalapeños; cook an additional 2 minutes. Pour in the coconut milk, your chosen tamari, soy sauce, or fish sauce, and honey. Stir to combine, then add the kale or spinach; season with a pinch of salt and pepper. Reduce heat and let it simmer gently for 5 10 minutes, until the chicken reaches an internal temperature of 75°C and the greens wilt. Remove from heat, fold in the fresh basil leaves, lime juice, and cashews if you’re using them. Adjust seasoning if needed, and serve over steamed rice.

Notes

🌶️ Adjust the heat by varying the number of jalapeños or leaving the seeds in for extra spice.
🥥 For a thicker sauce, simmer longer or whisk a slurry of ½ Tbsp cornstarch with 1 Tbsp water into the simmering sauce.
🥜 If you’re avoiding nuts, replace the cashews with toasted pumpkin seeds or omit them entirely for a lighter dish.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai‑Fusion

Nutrition

• Serving Size: 1 cup curry with rice (≈ 250 g)
• Calories: 432
• Sugar: 6 g
• Sodium: 560 mg
• Fat: 30 g
• Saturated Fat: 20 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 80 mg

Keywords: Coconut Curry,Basil Chicken,Thai Fusion,Quick Dinner