Basil Chicken with Coconut Curry Sauce Recipe

Basil Chicken with Coconut Curry Sauce is one of those unforgettable dishes that brings a burst of Thai-inspired flavor straight to your own kitchen. Imagine fragrant basil and tender chicken bathed in a silky coconut curry sauce, all spooned over a bed of fluffy jasmine rice. Every bite is creamy, savory, comforting, and a little bit exotic—yet it all comes together in a single pan with simple ingredients you’ll likely have on hand. If you’re after a crowd-pleasing meal that dazzles on busy weeknights but feels special enough for company, this recipe is about to become your go-to.

Ingredients You’ll Need

The beauty of Basil Chicken with Coconut Curry Sauce lies in its simplicity. Every ingredient brings a distinctive note—whether it’s aromatics adding depth, coconut milk lending richness, or basil finishing everything with fresh flair. Here’s why each element counts:

• Boneless chicken breast or thighs (1 1/2 lbs, cubed): Choose thighs for extra tenderness and juiciness, or breast if you prefer leaner meat.
• Olive oil (1 tablespoon): The essential base for sautéing, ensuring your chicken and aromatics cook beautifully without sticking.
• Onion, finely chopped (1/2): Starts the sauce with a sweet-savory backbone that mellows into the curry.
• Garlic, minced (2 cloves): Delivers that classic, punchy flavor you crave in any curry dish.
• Grated ginger (1 teaspoon): Offers a hint of warmth and brightness, balancing the lush coconut milk.
• Curry powder (1 tablespoon): Brings the signature, aromatic spice profile that makes this dish sing.
• Crushed red pepper flakes (1/4 teaspoon, optional): Add a subtle heat; adjust or omit based on your spice tolerance.
• Coconut milk, one 14-oz can: The luscious, creamy backbone of the sauce—full-fat for richness, but light is okay, too!
• Soy sauce (1 tablespoon): Infuses a savory, umami depth that balances the sweetness of coconut milk.
• Fresh basil, chopped (1/4 cup): Adds unmistakable fragrance and a bright, herbal finish right at the end.
• Salt and pepper to taste: Essential seasoning that lets every other flavor shine.
• Cooked jasmine rice, for serving: Delicate, floral rice is the perfect absorbent canvas to soak up every drop of sauce.

How to Make Basil Chicken with Coconut Curry Sauce

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large skillet over medium heat. Toss in the chopped onion and give it a quick stir—this is where the foundation of flavor starts. Let the onion cook gently for about three minutes, until it softens and turns translucent. The aroma that fills your kitchen will be the first sign that something delicious is on the way!

Step 2: Infuse with Spices

Next, stir in the minced garlic, grated ginger, curry powder, and red pepper flakes (if using). Stir the mixture constantly for about a minute. You want those spices to bloom and release their oils, making the sauce deeply fragrant. This quick step ensures Basil Chicken with Coconut Curry Sauce gets that signature golden color and warm, spiced edge.

Step 3: Brown the Chicken

Add the cubed chicken straight into the spiced onion mixture. Toss until each piece is coated, then let the chicken brown on all sides—six to eight minutes should do the trick. Don’t rush this part; a slight sear adds great flavor and keeps the chicken juicy inside.

Step 4: Simmer in Coconut Milk

Now it’s time for the magic: pour in the coconut milk and soy sauce. Stir well, making sure you scrape any golden bits from the pan—those are flavor gold! Bring the sauce up to a gentle simmer and let it bubble away for 10 to 12 minutes. The sauce will begin to thicken, enveloping the chicken in a creamy, aromatic cloak. At this point, you’ll see why Basil Chicken with Coconut Curry Sauce is pure comfort in a skillet.

Step 5: Add Basil and Season

Just before serving, stir in the chopped fresh basil. Taste and finish with salt and pepper to your liking. You’ll see the sauce go from golden to speckled with bursts of green—a visual (and tasty) sign it’s ready to hit the table.

Step 6: Serve on Jasmine Rice

Spoon generous helpings of the Coconut Curry Chicken over hot, fluffy jasmine rice. The rice will soak up all that velvety sauce, making each bite a multi-layered delight.

How to Serve Basil Chicken with Coconut Curry Sauce

Garnishes

A sprinkle of extra fresh basil over the top is fantastic, but don’t stop there. Shaved lime zest, toasted coconut flakes, or thinly sliced scallions can all bring brightness, crunch, or color to your bowl of Basil Chicken with Coconut Curry Sauce. A wedge of lime for squeezing adds that zingy final touch!

Side Dishes

This dish shines over jasmine rice, but you could swap in brown rice or even quinoa for a wholesome twist. Steamed broccoli, baby bok choy, or a crisp cucumber salad all play beautifully alongside the creamy curry and balance the richness with fresher notes.

Creative Ways to Present

For an impressive dinner, serve Basil Chicken with Coconut Curry Sauce in shallow bowls, family style with a platter of rice. Or, transform leftovers into wraps—spoon warm curry chicken into lettuce leaves, or roll it into naan or tortillas for a handheld treat. The bold flavors make it endlessly versatile, whether served indoors or on a sunny patio.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Basil Chicken with Coconut Curry Sauce to an airtight container and refrigerate. It keeps well for up to three days. The flavors will continue to meld and deepen, so you might even find it tastes richer the next day!

Freezing

To freeze, pack the cooled chicken curry into freezer-safe containers (or heavy-duty resealable bags). Lay flat for faster freezing and easier storage. When sealed properly, it will keep for up to two months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce seems too thick. Stir occasionally to keep the chicken moist and the sauce creamy. Be careful not to overcook—just warm it through until steaming hot.

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs stay especially juicy and tender when simmered in the coconut curry sauce, but chicken breast works well if you prefer a leaner option. Both deliver excellent results in Basil Chicken with Coconut Curry Sauce.

Is this recipe very spicy?

Not by default. The heat comes primarily from the optional red pepper flakes, so you can adjust the amount or leave them out entirely for a mild, family-friendly dish. If you like more heat, add extra pepper flakes or even a little diced fresh chili.

Can I substitute the coconut milk?

Coconut milk gives this recipe its signature richness and subtle sweetness. If you need a substitute, try full-fat evaporated milk or a dairy-free creamer in a pinch, but be aware that the flavor and texture of Basil Chicken with Coconut Curry Sauce will change.

What’s the best way to reheat leftovers?

Reheat gently on the stove or in the microwave, stirring occasionally and adding a little water or coconut milk to loosen the sauce if needed. Take care not to boil, as this can cause the sauce to separate.

Can I make this dish vegetarian?

Yes! Swap the chicken for firm tofu or chickpeas, and use a plant-based alternative for the soy sauce if desired. The coconut curry sauce base and basil are just as delicious with veggies—think bell peppers, carrots, or snap peas for color and crunch.

Final Thoughts

Give this Basil Chicken with Coconut Curry Sauce a try and prepare to fall in love with its creamy, comforting flavor. It’s a dish that feels both restorative and exciting, perfect for sharing with family or friends—or savoring all to yourself!

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