Basil Chicken with Coconut Curry Sauce (Printable View)
Tender chicken in fragrant coconut curry with fresh basil, delivering rich Thai-inspired flavors and silky texture.
# What You Need:
→ Proteins
01 - 1.3 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Marinade
02 - 1 tablespoon soy sauce (use gluten-free if required)
03 - 1 teaspoon cornstarch
→ Vegetables & Aromatics
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 red bell pepper, sliced
08 - 3 tablespoons fresh basil leaves, chopped (plus extra for garnish)
→ Sauce
09 - 1 can (13.5 oz) coconut milk, full-fat
10 - 2 tablespoons red curry paste
11 - 1 tablespoon fish sauce
12 - 1 tablespoon brown sugar
13 - 1 tablespoon lime juice
14 - 1 teaspoon ground turmeric
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
→ Oil
17 - 2 tablespoons vegetable oil
# How To Make It:
01 - Toss chicken pieces with soy sauce and cornstarch in a bowl. Let stand for 10 minutes to marinate.
02 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Stir-fry marinated chicken until browned and just cooked through, approximately 5–7 minutes. Remove and set aside.
03 - Add remaining oil to the pan. Sauté onion for 2 minutes until softened. Add garlic, ginger, and bell pepper; cook for another 2–3 minutes until fragrant.
04 - Stir in red curry paste and turmeric, cooking for 1 minute to release essential oils and intensify flavor.
05 - Pour in coconut milk, fish sauce, brown sugar, lime juice, salt, and pepper. Stir thoroughly and bring to a gentle simmer.
06 - Return chicken to the pan. Simmer for 5–7 minutes until sauce thickens slightly and chicken is fully cooked through.
07 - Stir in chopped basil just before serving to preserve its vibrant color and aromatic oils.
08 - Serve immediately, garnished with additional fresh basil. Accompany with steamed jasmine rice or cauliflower rice.
# Expert Advice:
01 -
- The sauce is silky and rich but comes together in under 40 minutes, making it perfect for weeknight comfort that feels special enough for guests
- That brief cornstarch marinade on the chicken creates the most velvety texture I've ever achieved at home—restaurant quality without the effort
02 -
- Coconut milk can separate if you boil it too hard—keep it at a gentle simmer to maintain that silky, restaurant-quality texture
- The sauce will thicken as it sits off the heat, so don't worry if it looks slightly thinner than you want in the pan
03 -
- Have all your ingredients prepped before you start cooking—once you hit the stove, everything moves quickly
- If your sauce seems too thick, splash in a little water or coconut milk to loosen it up