There is nothing like a warm bowl of curry on a cold winter night. You want something hearty and fragrant to end your day. This Basil Chicken Coconut Curry is the perfect solution for your family.
It delivers big, bold flavors with very little effort. You can have a restaurant-quality meal on the table fast. This creamy dish will quickly become a new household favorite.
Why You’ll Love This Basil Chicken Coconut Curry
This recipe is a total winner for busy weeknights. It only takes about 35 minutes from start to finish. You only need one large skillet for the whole meal. That means cleanup is fast and easy for you.
The combination of coconut milk and red curry is so soothing. It is a budget-friendly way to enjoy Southeast Asian flavors. Even picky eaters usually love the mild, creamy sauce. It is pure comfort in a bowl.
Simple Cooking Steps
Making this curry is very straightforward and simple. You start by browning the chicken to lock in flavor. Then, you soften the fresh vegetables in the same pan. Everything simmers together in a rich, silky sauce.
The aromatics bloom quickly to fill your kitchen with scent. You do not need any special culinary skills here. It is a fail-proof recipe for any beginner cook. Just follow the steps and enjoy the process.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh basil makes a huge difference in the final taste.
- 1.5 lbs chicken breast, cut into 1-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon vegetable oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, julienned
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup fresh Thai basil leaves
- 1 tablespoon lime juice
Step-by-Step Directions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and sear until browned on all sides.
- Remove chicken and set it aside for a moment.
- In the same pan, sauté onion and bell pepper for 3 minutes.
- Add minced garlic and red curry paste to the vegetables.
- Stir constantly for 1 minute to bloom the aromatics.
- Pour in coconut milk, fish sauce, and brown sugar.
- Stir well to dissolve the curry paste into the liquid.
- Return chicken to the skillet and simmer for 10 minutes.
- Wait until the sauce thickens and chicken is cooked through.
- Stir in the fresh Thai basil and lime juice.
- Serve immediately over steamed jasmine rice.
Best Ways to Enjoy It
Serve this curry over a bed of fluffy jasmine rice. The rice is perfect for soaking up the delicious sauce. You can also serve it with warm naan bread. Add an extra lime wedge for a bright finish.
Set the table and enjoy this with your family. It is a cozy meal that invites good conversation. Pair it with a simple cucumber salad for crunch. This makes any weeknight feel a bit more special.
Storage & Reheating
Leftovers store beautifully in an airtight container. Keep them in the fridge for up to 3 days. The flavors actually deepen and improve overnight. It is a fantastic option for your weekday lunches.
Reheat the curry gently on the stove over low heat. You can also use a microwave for a quick meal. If the sauce is too thick, add a splash of water. Meal prepping this dish is a very smart move.
Tips for Best Results
- Don’t skip the lime juice at the very end.
- Use full-fat coconut milk for the creamiest texture possible.
- Cut your chicken into even pieces for uniform cooking.
- Thai basil has a unique licorice scent you will love.
- Avoid overcooking the basil to keep it bright green.
- For a holiday gathering, double the recipe for a crowd.
- Make sure to bloom the curry paste in the oil.
Easy Flavor Ideas
- Swap the chicken for firm tofu for a vegetarian option.
- Add snap peas or bamboo shoots for extra texture.
- Use green curry paste if you prefer more heat.
- In the summer, try adding fresh sliced zucchini.
- Substitute maple syrup if you run out of brown sugar.
Common Questions
Can I use light coconut milk?
Yes, you can use light coconut milk if preferred. However, the sauce will be much thinner and less rich. Full-fat milk provides that classic curry consistency.
Is Thai basil the same as regular basil?
Thai basil has a sturdier leaf and a spicy flavor. Regular Italian basil is sweeter and more delicate. You can substitute it, but the flavor profile will change.
Can I make this ahead of time?
Absolutely, this dish is great for making ahead. Just wait to add the basil until you reheat it. This keeps the herbs fresh and vibrant for serving.
I hope this cozy Basil Chicken Coconut Curry warms your home. It is one of my favorite ways to simplify dinner. Give it a try and enjoy every bite!
— Lidia
Basil Chicken Coconut Curry
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon vegetable oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, julienned
- 3 cloves garlic , minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup fresh Thai basil leaves
- 1 tablespoon lime juice
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and sear until browned on all sides, then remove chicken and set aside.
- In the same pan, sauté onion and bell pepper for 3 minutes until softened.
- Add minced garlic and red curry paste; stir constantly for 1 minute to bloom the aromatics.
- Pour in coconut milk, fish sauce, and brown sugar, stirring to dissolve the paste.
- Return chicken to the skillet and simmer over medium-low heat for 10 minutes until the sauce thickens and chicken is cooked through.
- Stir in the fresh Thai basil and lime juice until the leaves are just wilted.
- Serve immediately over steamed jasmine rice.
