If there’s one recipe that deserves a permanent spot in my dinner rotation, it’s this Basil Chicken in Coconut Curry Sauce Recipe. The combination of tender chicken, rich coconut milk, and perfectly balanced spices left me and my family craving more. I made this on a weeknight, and even with a long day behind me, it was simple, quick, and utterly satisfying.
What made it even better? The way the vibrant curry sauce clung to every bite of chicken, with little bursts of aromatic basil creating a perfect finish. It’s one of those meals that feels indulgent but is surprisingly easy to make. Served over fluffy rice, this dish has quickly become a family favorite. You’ll love how customizable it is too! This meal truly feels like a comforting hug on a plate, and it might just become your next go-to recipe.
Why You’ll Love This Recipe?
This curry dish is rich, easy to make, highly customizable, and perfect for any occasion!
Packed with Flavor
The blend of curry, garlic, ginger, and coconut milk creates a luxurious sauce that’s rich yet not overly heavy.
Simple to Prepare
Even with its complex flavors, the recipe is incredibly straightforward. You can make it with ingredients you likely have on hand.
Customizable to Your Preferences
Add different vegetables, tweak the spice levels, or substitute the protein. It’s versatile enough to suit any craving!
Perfect for Any Occasion
Whether it’s a busy weeknight, a sophisticated weekend dinner, or meal prep for the week, this recipe fits the bill.
Leftovers Taste Amazing
The flavors meld beautifully over time, making the leftovers even better than the first serving.
Cooking Time
- Prep Time: 1 hour (includes marinating)
- Cooking Time: 15 minutes
- Total Time: 1 hour and 15 minutes
Ingredients
- Boneless, skinless chicken (breasts or thighs)
- Curry powder
- Salt
- Pepper
- Chili powder
- Olive oil
- Red onion
- Dried basil
- Garlic
- Fresh ginger
- Jalapeño peppers
- Coconut milk
- Cornstarch
- Rice (for serving)
Variations
- Go Vegetarian
Replace the chicken with chickpeas or tofu. You can also add vegetables like bell peppers, mushrooms, or zucchini. - Adjust the Heat
Keep the seeds in the jalapeños or add cayenne for extra spice, or omit them entirely for a milder dish. - Use Fresh Herbs
Swap dried basil with fresh Thai or sweet basil for a burst of fresh flavor.
Equipment You’ll Need
- Large skillet: Ideal for cooking the chicken and simmering the sauce.
- Mixing bowls: To marinate the chicken and whisk the sauce.
- Garlic press or grater: Makes mincing garlic and ginger fast and easy.
- Sharp knife: For chopping onions, jalapeños, and chicken.
How to Make Basil Chicken in Coconut Curry Sauce?
Follow these simple steps to make a flavorful Basil Chicken in Coconut Curry Sauce:
Prep the Chicken 🐓
Start by cutting your chicken into bite-size pieces. Coat them with a mixture of curry powder, chili powder, salt, and pepper. Marinate in the fridge for about 1 to 2 hours to allow the flavors to infuse.
Sauté the Base 🧅
Heat olive oil in a large skillet over medium heat. Add diced red onion, minced garlic, grated ginger, and freshly chopped jalapeños. Sauté for a few minutes until the onions soften and the aromatics become fragrant.
Cook the Chicken 🍛
Add the marinated chicken pieces to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned on the outside.
Make the Sauce 🥥
Whisk the cornstarch into the coconut milk until smooth. Pour this mixture into the skillet, stirring continuously. You’ll see the sauce start to thicken as it simmers gently. Add dried basil and adjust the seasoning with salt and pepper as needed.
Simmer to Perfection 🍽️
Allow the chicken and sauce to simmer together for about 5 minutes. This step allows the flavors to meld beautifully. Stir occasionally to ensure nothing sticks to the bottom. Once the sauce has reached your desired thickness, it’s ready to serve!
Tips for Making the Recipe
- Use High-Quality Curry Powder
The type of curry powder you use makes a big difference. Opt for a mildly sweet and aromatic one for the best results. - Marinating Makes a Difference
Don’t skip the marinating step! It gives the chicken incredible depth of flavor. - Go Steady on Heat
Cook the coconut milk over medium heat to avoid curdling or separation. - Experiment with Add-Ins
Potatoes, carrots, spinach, or even cashews can elevate this dish in exciting ways.
How to Serve Basil Chicken in Coconut Curry Sauce?
Serve this fragrant dish over hot, cooked rice for a complete meal. Jasmine or basmati rice pairs beautifully with the rich, creamy flavors. For a visually striking presentation, garnish with fresh basil leaves and a wedge of lime to give it a zesty kick.
Looking for a little crunch? Pair it with a side of crisp cucumber salad or warm naan bread to soak up the sauce. This dish is elegant enough for entertaining, but also comforting and wholesome for a quiet dinner at home.
Nutritional Information
Here are the approximate nutritional details per serving:
- Calories: 224
- Protein: 25g
- Carbohydrates: 7g
- Fat: 10g
Make Ahead and Storage
This dish is excellent for meal prep! You can cook the chicken and sauce a day ahead and store them separately in airtight containers in the refrigerator.
When stored properly, the dish will stay fresh for up to 4 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if the sauce thickens too much. While freezing isn’t ideal due to the coconut milk, it can still work in a pinch. Just expect some slight changes in texture.
Creating this Basil Chicken in Coconut Curry Sauce at home is a delightful experience. Its hearty, perfectly spiced flavors are sure to make it a new staple in your kitchen. Trust me, this is one recipe you’ll want to whip up again and again.
For a visual guide, watch the full recipe video here:
Basil Chicken in Coconut Curry Sauce Recipe
Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 2 teaspoons curry powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili powder
- 1 tablespoon olive oil
- ½ cup finely diced red onion
- 1 tablespoon dried basil
- 5 cloves minced garlic
- 1 teaspoon grated fresh ginger
- 1-2 medium jalapeños finely chopped (adjust heat by keeping or removing seeds)
- 14- ounce can coconut milk light or regular
- 1 tablespoon cornstarch
- Hot cooked rice for serving
Instructions
- Cut the chicken into 1-inch pieces and place them in a medium bowl. In a small bowl, mix the curry powder, ½ teaspoon salt, pepper, and chili powder. Sprinkle the seasoning over the chicken, toss to coat evenly, cover, and refrigerate for 1-2 hours.
- Heat oil in a large nonstick pan over medium heat. Add the onion, basil, garlic, ginger, and jalapeños, stirring frequently for 3-4 minutes until softened.
- Add the chicken and the remaining ½ teaspoon salt, cooking for 5-6 minutes, flipping occasionally, until fully cooked.
- In a separate bowl, whisk together the coconut milk and cornstarch until smooth. Pour into the skillet and stir over medium heat until the sauce simmers and thickens, about 5-6 minutes. Serve hot over cooked rice.
Notes
- Choose a high-quality curry powder, as its flavor dominates the dish.
- Penzey’s Sweet Curry Powder is a great option for a balanced taste.
- The type and brand of curry powder significantly impact the final flavor.
- Use a curry blend that matches your personal taste preference.
