Basil Chicken with Coconut Curry Sauce (Printable)

Tender chicken in fragrant coconut curry with fresh basil leaves and silky texture.

# What You'll Need:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Marinade

02 - 1 tablespoon soy sauce (use gluten-free if required)
03 - 1 teaspoon cornstarch

→ Vegetables & Aromatics

04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 red bell pepper, sliced
08 - 3 tablespoons fresh basil leaves, chopped (plus extra for garnish)

→ Sauce

09 - 13.5 oz can (400 ml) full-fat coconut milk
10 - 2 tablespoons red curry paste
11 - 1 tablespoon fish sauce
12 - 1 tablespoon brown sugar
13 - 1 tablespoon lime juice
14 - 1 teaspoon ground turmeric
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper

→ Oil

17 - 2 tablespoons vegetable oil

# How to Make It:

01 - Toss chicken pieces with soy sauce and cornstarch in a bowl. Set aside for 10 minutes to marinate.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until browned and just cooked through, about 5–7 minutes. Remove chicken and set aside.
03 - Add remaining oil to the pan. Sauté onion for 2 minutes until soft. Add garlic, ginger, and bell pepper; sauté for another 2–3 minutes until fragrant.
04 - Stir in red curry paste and turmeric, cooking for 1 minute to release flavors.
05 - Pour in coconut milk, fish sauce, brown sugar, lime juice, salt, and pepper. Stir well and bring to a gentle simmer.
06 - Return chicken to the pan. Simmer everything together for 5–7 minutes until sauce is thickened and chicken is fully cooked.
07 - Stir in chopped basil just before serving.
08 - Serve hot, garnished with extra basil. Accompany with steamed jasmine rice or cauliflower rice if desired.

# Expert Advice:

01 -
  • The coconut curry sauce is incredibly silky and coats every bite perfectly
  • Fresh basil added at the end makes the flavors pop like nothing else
  • Ready in under 45 minutes but tastes like it simmered all day
02 -
  • Coconut milk can separate if you boil it too hard so keep it at a gentle simmer
  • Red curry paste brands vary wildly in heat so taste as you go
  • The sauce thickens as it stands so do not reduce it too much
03 -
  • Let your wok or skillet get properly hot before adding oil for the best sear
  • Taste your curry paste before adding so you know how much heat you are working with

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