Basil Chicken in Coconut Curry Sauce (Printable)

Tender chicken in a fragrant, creamy coconut curry sauce with fresh basil and colorful bell peppers. Ready in 45 minutes.

# 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
18 - 1 tsp brown sugar
19 - Juice of 1 lime

→ Oils & Others

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

# Step-by-step:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat
02 - Add the onion sauté for 2 minutes until soft
03 - Stir in garlic and ginger cook for 1 minute until fragrant
04 - Add red and green bell peppers cook for another 2 minutes
05 - Push vegetables to the sides. Add chicken pieces season lightly with salt and pepper. Sauté until lightly browned about 4-5 minutes
06 - Stir in red curry paste turmeric coriander cumin and chili flakes. Cook for 1-2 minutes to release flavors
07 - Pour in coconut milk and chicken broth. Add fish sauce soy sauce and brown sugar. Stir well to combine
08 - Simmer uncovered for 10-12 minutes until chicken is cooked through and the sauce thickens slightly
09 - Stir in lime juice and most of the basil leaves reserve a few for garnish. Taste and adjust seasoning as needed
10 - Serve hot garnished with remaining basil and chopped cilantro if desired. Excellent with steamed jasmine rice

# Expert Advice:

01 -
  • The sauce is incredibly luxurious but comes together in under 30 minutes
  • Fresh basil transforms it from ordinary takeout fake to something memorable
  • It tastes even better the next day, making it perfect for meal prep
02 -
  • Don't rush the step where you cook the curry paste with the chicken, it builds incredible depth
  • The sauce will continue thickening as it rests off the heat, so don't over reduce
  • Fish sauce smells intense in the bottle but melts into something magical in the dish
03 -
  • Let your coconut milk sit at room temperature before opening, the thick cream rises to the top and that's the good stuff you want first
  • If the sauce splits, don't panic, just whisk it vigorously off the heat and it will come back together

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