Basil Chicken With Coconut Curry Sauce (Printable)

Tender chicken in fragrant coconut curry with fresh basil and aromatic spices—ready in 40 minutes.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper

→ Marinade & Sauce

04 - 2 tbsp vegetable oil
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 tbsp Thai red curry paste
09 - 1 can (14 oz) coconut milk, full fat recommended
10 - 1 tbsp fish sauce
11 - 1 tbsp brown sugar
12 - 1 tbsp soy sauce, use tamari for gluten-free
13 - 1 red bell pepper, thinly sliced
14 - 1 cup fresh basil leaves, torn

→ To Serve

15 - Cooked jasmine rice
16 - Lime wedges

# How to Make It:

01 - Season chicken pieces evenly with salt and black pepper, coating thoroughly.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until lightly browned but not cooked through, about 3-4 minutes. Transfer chicken to a plate and reserve.
03 - In the same skillet, add chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and grated ginger; sauté 1 minute longer until fragrant.
04 - Stir in Thai red curry paste and cook for 1 minute to release essential oils and intensify flavor.
05 - Pour in coconut milk, fish sauce, brown sugar, and soy sauce. Stir thoroughly to dissolve sugar and incorporate curry paste.
06 - Return chicken to the skillet, add sliced red bell pepper, and bring sauce to a gentle simmer. Reduce heat to medium-low, cover, and cook for 10-12 minutes until chicken is cooked through and sauce has slightly thickened.
07 - Remove from heat. Stir in fresh basil leaves until just wilted and evenly distributed.
08 - Serve hot over jasmine rice with lime wedges on the side for squeezing.

# Expert Advice:

01 -
  • The sauce comes together faster than delivery would arrive
  • Restaurant quality depth with ingredients you probably already have
02 -
  • Don't skip the step of blooming the curry paste in hot oil first
  • The sauce will thicken as it cools, so don't overcook it trying to reduce it
03 -
  • Let the curry rest for 5 minutes off heat before serving
  • The flavors are even better the next day

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