Basil Chicken with Coconut Curry Sauce Recipe
Tender sautéed chicken simmered in a creamy coconut curry sauce with fresh basil, served over fluffy rice — fragrant, comforting, and packed with Thai-inspired flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Chicken:
- 1 1/2 lbs boneless chicken breast or thighs, cubed
Seasonings:
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon curry powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Sauce:
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1/4 cup chopped fresh basil
Serving:
- Cooked jasmine rice, for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Sauté onion until soft, about 3 minutes.
- Add garlic, ginger, curry powder, and red pepper flakes. Stir until fragrant.
- Add chicken and cook until browned on all sides, 6–8 minutes.
- Pour in coconut milk and soy sauce. Stir and bring to a simmer.
- Cook for 10–12 minutes until sauce thickens slightly.
- Stir in fresh basil and season with salt and pepper.
- Serve over hot jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: 395 kcal
- Sugar: 2g
- Sodium: 541mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 108mg
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