It’s 6pm. You’re tired. Dinner needs to happen fast. You want something fresh but filling for your family.
This creamy coconut basil chicken is the answer to your busy night. It delivers big flavors with very little effort. You can have a restaurant-quality meal on the table in just 35 minutes.
Why This Recipe Is a Winner
This recipe is a total winner for busy families. It is packed with lean protein to keep you full. The light coconut milk makes it creamy without being heavy.
It is perfect for those warm summer evenings when you want something bright. The fresh basil and lime make every bite feel light. Your meal prep routine just got a major upgrade with this dish.
Simple Method
Making this meal is very simple and straightforward. You just sear the chicken and simmer everything together. It all happens in one skillet for easy cleanup later. Even a beginner cook can master this flavorful bowl tonight.
Ingredients You’ll Need
These ingredients are mostly simple staples that create incredible depth together.
- 480g boneless skinless chicken breast, cubed
- 180g dry jasmine rice
- 400ml light coconut milk
- 2 cups fresh Thai basil leaves
- 1 large red bell pepper, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 0.5 teaspoon ground turmeric
Step-by-Step
- Rinse jasmine rice and cook according to package instructions.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken cubes until golden brown, approximately 5 minutes.
- Remove chicken from skillet and set aside.
- In the same skillet, sauté onion and bell pepper until softened, about 4 minutes.
- Incorporate garlic, ginger, curry paste, and turmeric, stirring for 60 seconds until fragrant.
- Pour in the coconut milk and fish sauce, scraping the skillet bottom to deglaze.
- Return the chicken to the skillet and simmer over medium heat for 8 minutes until the internal temperature of the chicken reaches 74 degrees Celsius.
- Remove from heat and fold in fresh basil leaves and lime juice.
- Portion the rice into four bowls and top with the chicken and coconut sauce.
Best Ways to Enjoy It
Scoop the chicken over warm, fluffy jasmine rice. Add an extra squeeze of lime for extra brightness. This is a complete meal in one simple bowl. Serve it with a cold glass of lime water for a refreshing finish.
Storage & Reheating
This dish is perfect for your weekly meal prep. Store leftovers in airtight containers for up to four days. Reheat it gently on the stove or in the microwave. The sauce stays creamy and delicious even after a few days.
Recipe Tips
- Use fresh ginger for the very best flavor profile.
- Don’t skip rinsing your rice to keep it fluffy.
- Add the basil at the very end to keep it green.
- Double the batch for easy lunches all week long.
- Use a meat thermometer to ensure the chicken is juicy.
- Swap chicken breast for thighs if you prefer darker meat.
- Keep the heat at medium to prevent the coconut milk from boiling.
Ways to Switch It Up
- Swap rice for cauliflower rice for a lower carb option.
- Add extra red chili flakes if you love high heat.
- Use fresh spinach if you cannot find Thai basil.
- Stir in a handful of snap peas for extra crunch.
Common Questions
Can I make this ahead of time?
Yes, this is an excellent meal prep recipe. The flavors actually get better the next day. Just store the rice and chicken separately if possible.
Is this dish very spicy?
It has a very mild heat from the curry paste. It is generally kid-approved and family-friendly. You can always add more paste if you want more kick.
Can I use full-fat coconut milk?
Absolutely, it will make the sauce even richer. The light version keeps it a bit more balanced for a healthy reset. Both options work perfectly in this skillet.
I hope this fresh and creamy chicken bowl makes your busy weeknights much easier. It is a wonderful way to bring bright summer flavors to your table. Happy cooking!
— Lidia
High Protein Spiced Coconut Basil Chicken with Rice
Ingredients
- 480 g boneless skinless chicken breast, cubed
- 180 g dry jasmine rice
- 400 ml light coconut milk
- 2 cups fresh Thai basil leaves
- 1 large red bell pepper, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 0.5 teaspoon ground turmeric
Instructions
- Rinse jasmine rice and cook according to package instructions.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken cubes until golden brown, approximately 5 minutes.
- Remove chicken from skillet and set aside.
- In the same skillet, sauté onion and bell pepper until softened, about 4 minutes.
- Incorporate garlic, ginger, curry paste, and turmeric, stirring for 60 seconds until fragrant.
- Pour in the coconut milk and fish sauce, scraping the skillet bottom to deglaze.
- Return the chicken to the skillet and simmer over medium heat for 8 minutes until the internal temperature of the chicken reaches 74 degrees Celsius.
- Remove from heat and fold in fresh basil leaves and lime juice.
- Portion the rice into four bowls and top with the chicken and coconut sauce.
