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A bowl of creamy red curry with chicken, bell peppers, and fresh basil over rice.

Basil Chicken Coconut Curry

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 455 kcal

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.