Basil Chicken in Coconut Curry Sauce (Printable)

Tender chicken in fragrant coconut curry sauce with fresh basil and colorful peppers.

# What You'll Need:

→ Meats

01 - 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion finely chopped
03 - 3 cloves garlic minced
04 - 1 tbsp fresh ginger grated
05 - 1 red bell pepper sliced
06 - 1 green bell pepper sliced

→ Spices & Herbs

07 - 2 tbsp red curry paste
08 - 1 tsp ground turmeric
09 - 0.5 tsp ground coriander
10 - 0.5 tsp ground cumin
11 - 0.5 tsp chili flakes optional
12 - 0.5 cup fresh basil leaves torn Thai basil preferred
13 - 2 tbsp fresh cilantro chopped optional

→ Liquids & Sauces

14 - 14 oz can coconut milk full fat
15 - 0.5 cup chicken broth
16 - 2 tbsp fish sauce
17 - 1 tbsp soy sauce use gluten-free if needed
18 - 1 tsp brown sugar
19 - Juice of 1 lime

→ Oils & Others

20 - 2 tbsp vegetable oil
21 - Salt and pepper to taste

# How to Make It:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add chopped onion and sauté for 2 minutes until softened and translucent.
03 - Stir in minced garlic and grated ginger, cook for 1 minute until fragrant, being careful not to burn.
04 - Add sliced red and green bell peppers, cook for another 2 minutes until slightly tender.
05 - Push vegetables to the sides of the pan. Add seasoned chicken pieces to the center and sauté until lightly browned on all sides, about 4-5 minutes.
06 - Stir in red curry paste, turmeric, coriander, cumin, and chili flakes. Cook for 1-2 minutes, stirring constantly to release essential oils and bloom the spices.
07 - Pour in coconut milk and chicken broth. Add fish sauce, soy sauce, and brown sugar. Stir thoroughly to dissolve sugar and combine all elements.
08 - Simmer uncovered for 10-12 minutes until chicken is cooked through and sauce thickens slightly, stirring occasionally.
09 - Stir in fresh lime juice and most of the torn basil leaves, reserving a few for garnish. Taste and adjust salt, pepper, or heat level as needed.
10 - Serve immediately over steamed jasmine rice, garnished with remaining basil and chopped cilantro if desired.

# Expert Advice:

01 -
  • The sauce is impossibly creamy and aromatic without any heavy cream
  • It comes together faster than delivery but tastes restaurant quality
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • Red curry paste can vary wildly in heat intensity, start with less if you are sensitive
  • The sauce will thicken as it sits, so do not worry if it seems thin at first
  • Fish sauce smells strong but it melts into the sauce and just adds depth, not fishiness
03 -
  • Let your curry paste fry in the oil for a minute before adding liquids to develop deeper flavor
  • Taste your sauce before serving, a pinch more sugar or lime can balance everything perfectly

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