Basil Chicken Coconut Curry (Printable)
Tender chicken in fragrant coconut curry with fresh basil, ready in 40 minutes.
# What You'll Need:
→ Proteins
01 - 1.3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Marinade
02 - 1 tablespoon soy sauce (use gluten-free if required)
03 - 1 teaspoon cornstarch
→ Vegetables & Aromatics
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 red bell pepper, sliced
08 - 3 tablespoons fresh basil leaves, chopped (plus extra for garnish)
→ Sauce
09 - 1 can (13.5 oz) coconut milk, full-fat
10 - 2 tablespoons red curry paste
11 - 1 tablespoon fish sauce
12 - 1 tablespoon brown sugar
13 - 1 tablespoon lime juice
14 - 1 teaspoon ground turmeric
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
→ Oil
17 - 2 tablespoons vegetable oil
# Step-by-step:
01 - Toss chicken pieces with soy sauce and cornstarch in a bowl. Set aside for 10 minutes to marinate.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until browned and just cooked through, about 5–7 minutes. Remove chicken and set aside.
03 - Add remaining oil to the pan. Sauté onion for 2 minutes until soft. Add garlic, ginger, and bell pepper; sauté for another 2–3 minutes until fragrant.
04 - Stir in red curry paste and turmeric, cooking for 1 minute to release flavor.
05 - Pour in coconut milk, fish sauce, brown sugar, lime juice, salt, and pepper. Stir well and bring to a gentle simmer.
06 - Return chicken to the pan. Simmer everything together for 5–7 minutes, until the sauce thickens and chicken is fully cooked.
07 - Stir in chopped basil just before serving.
08 - Serve hot, garnished with extra basil. Accompany with steamed jasmine rice or cauliflower rice if desired.
# Expert Advice:
01 -
- The sauce achieves that restaurant quality silkiness that usually takes years to perfect
- Everything comes together in one pan, meaning less cleanup and more time enjoying dinner
02 -
- Letting the curry paste cook in the oil for a full minute is the secret to deep, layered flavor
- The sauce will thicken as it cools slightly, so do not overreduce it in the pan
03 -
- Taste your curry paste first, some brands pack significantly more heat than others
- A squeeze of fresh lime juice right before serving brightens all the rich flavors