How do I make Coconut Curry Basil Chicken at home?

To make Coconut Curry Basil Chicken, start by sautéing diced chicken in a pan with oil until golden. Remove the chicken and sauté minced garlic, ginger, and chopped onions until fragrant. Add curry powder and a can of coconut milk, stirring to combine. Return the chicken to the pan and simmer until cooked through. Stir in fresh basil leaves just before serving. Season with salt and pepper to taste. Serve hot over steamed rice for a flavorful, aromatic meal.

What ingredients are essential for authentic Coconut Curry Basil Chicken?

Key ingredients include chicken breast or thighs, coconut milk, fresh basil leaves (preferably Thai basil), curry powder or paste, garlic, ginger, onions, and seasoning such as salt and pepper. Using fresh basil is important to achieve the distinctive aroma. Coconut milk adds richness and creaminess, while curry powder brings warmth and depth to the flavor.

Can Coconut Curry Basil Chicken be made gluten-free?

Yes, Coconut Curry Basil Chicken is naturally gluten-free if you avoid adding soy sauce containing wheat. Use gluten-free curry powder or paste and check that all seasonings are free from gluten. Coconut milk and fresh herbs are naturally free of gluten, making this dish a good option for those with gluten sensitivities.

How long does it take to prepare Coconut Curry Basil Chicken?

Preparation and cooking take approximately 25 to 35 minutes. This includes chopping ingredients, sautéing the chicken, simmering in coconut milk and curry, and adding fresh basil at the end. It’s a relatively quick dish, ideal for weeknight dinners when you want something flavorful but fast to prepare.

What are good side dishes to serve with Coconut Curry Basil Chicken?

Coconut Curry Basil Chicken pairs well with steamed jasmine or basmati rice, which absorbs the creamy sauce. You can also serve it with garlic sautéed vegetables, such as green beans or bok choy, or a simple cucumber salad to balance the richness. For a low-carb option, cauliflower rice works well and maintains the dish’s vibrant flavors.

Coconut Curry Basil Chicken: 30 Minute Creamy Sauce Delight

Name: Coconut Curry Basil Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai‑Fusion
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

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.

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

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