Basil Chicken in Coconut Curry (Printable)

Creamy coconut curry with tender chicken, aromatic basil, and fragrant spices

# What You 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

# How To Make:

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, cook 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, sauté for 2 minutes to coat everything evenly.
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, cook for 1 more minute. Adjust seasoning to taste and serve hot.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • Its forgiving enough to adapt based on whats in your fridge
  • The basil at the end makes everything taste bright and fresh
02 -
  • Canned coconut milk sometimes separates so give it a good shake before opening
  • Red curry paste varies wildly in heat so start with less if you are sensitive
  • The sauce will continue thickening as it rests off the heat
03 -
  • Prep all your ingredients before you start cooking once the pan is hot everything moves fast
  • Taste your sauce before adding salt because fish sauce and soy sauce already bring plenty of salinity

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