Basil Chicken Coconut Curry (Print Page)
Juicy chicken pieces in a fragrant coconut curry sauce with fresh basil and warm spices, ready in just 40 minutes.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
→ Vegetables & Herbs
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, sliced
05 - 1 cup fresh basil leaves, chopped (plus extra for garnish)
06 - 1 tablespoon fresh ginger, grated
→ Liquids
07 - 1 can (14 oz) coconut milk
08 - 1 tablespoon soy sauce (gluten-free tamari if needed)
09 - 1 tablespoon fish sauce
→ Spices & Seasonings
10 - 2 tablespoons red curry paste
11 - 1 tablespoon olive oil or coconut oil
12 - 1 teaspoon ground turmeric
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste
15 - Juice of 1 lime
# Directions:
01 - Heat oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.
03 - Add red curry paste and ground turmeric. Cook for 1 minute, stirring constantly to bloom the spices.
04 - Add chicken pieces in an even layer. Sauté until lightly browned on all sides, about 4-5 minutes.
05 - Stir in the sliced bell pepper and cook for an additional 2 minutes.
06 - Pour in coconut milk, soy sauce, fish sauce, and sugar. Stir well and bring to a gentle simmer.
07 - Reduce heat to medium and cook uncovered for 10 minutes, until chicken is cooked through and the sauce has thickened.
08 - Stir in fresh basil and lime juice. Cook for 1 minute more to wilt the basil and brighten the flavors.
09 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra basil leaves. Pairs well with steamed jasmine rice.
# Expert Tips:
01 -
- The sauce comes together in one pan and tastes like you spent hours on it.
- It is naturally gluten free and dairy free so almost anyone at your table can eat it.
- Basil stirred in at the very end gives it a bright herbal punch that feels surprising and special.
02 -
- Do not skip reducing the sauce for the full ten minutes because undersimmered coconut milk will be watery and lack the velvety texture that makes this dish special.
- Stir the basil in off heat or in the last minute only, because wilting it too long turns it dark and muddy tasting.
- Full fat coconut milk is nonnegotiable here, and the light version will never thicken properly no matter how long you simmer.
03 -
- Pat the chicken completely dry before it hits the pan because moisture is the enemy of a good sear and you want those golden edges.
- Shake your can of coconut milk vigorously before opening so the creamy layer and the liquid blend into a smooth pourable sauce.