This Basil Chicken with Coconut Curry Sauce is a flavorful and comforting dish that combines tender chicken with a rich, creamy coconut curry sauce. Infused with fresh basil, garlic, and ginger, it’s the perfect weeknight dinner. The warmth from the curry and the fresh basil bring this dish to life, making it a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
½ teaspoon chili flakes (optional)
1 can (14 oz) coconut milk
1 tablespoon cornstarch
¼ cup fresh basil, chopped
1 tablespoon soy sauce
1 tablespoon brown sugar
Cooked rice, for serving
Fresh lime wedges, for garnish
Directions
I start by seasoning the chicken with salt and pepper.
In a large skillet, I heat the olive oil over medium-high heat. I add the chicken and sauté it for 5–7 minutes until it’s browned and cooked through. Once done, I remove the chicken from the skillet and set it aside.
In the same skillet, I melt the butter. I then add the garlic and ginger, cooking for 1–2 minutes until fragrant.
Next, I stir in the curry powder and chili flakes (if I’m using them). I cook for another 30 seconds to allow the spices to bloom.
I whisk in the coconut milk, cornstarch, soy sauce, and brown sugar. I bring it to a gentle simmer and cook for 5–6 minutes, stirring frequently, until the sauce thickens slightly.
I return the cooked chicken to the skillet and simmer for another 2–3 minutes to allow the flavors to meld together.
Before serving, I stir in the fresh basil for a burst of flavor and freshness.
I serve the dish over hot cooked rice and garnish with fresh lime wedges.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Variations
Vegetarian Version: To make this dish vegetarian, I substitute the chicken with firm tofu or vegetables like cauliflower, zucchini, or sweet potatoes.
Spicy Kick: If I like it spicier, I add more chili flakes or even a chopped fresh chili pepper.
No Coconut Milk: For a lighter version, I can substitute coconut milk with a combination of low-fat milk and a little bit of coconut extract for the flavor.
Herbs: I can experiment with different herbs, like cilantro or parsley, to mix things up if basil isn’t available.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after sitting for a bit! To reheat, I simply warm it up in a skillet over low heat, adding a splash of water or broth to thin out the sauce if needed. I can also microwave it in 30-second intervals, stirring between each.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I can absolutely use chicken thighs! They will add extra flavor and richness to the dish. Just make sure to cook them thoroughly.
How can I thicken the sauce without cornstarch?
If I don’t have cornstarch, I can use arrowroot powder, or I can let the sauce simmer longer to reduce and thicken naturally.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free, especially when I ensure that the soy sauce I use is gluten-free.
Can I make this dish in advance?
Yes, I can make the sauce and chicken ahead of time. Just store the sauce and chicken separately in the fridge and reheat before serving.
How do I make the sauce less rich?
If I prefer a lighter sauce, I can reduce the amount of coconut milk and replace part of it with vegetable broth or water.
Conclusion
Basil Chicken with Coconut Curry Sauce is one of those dishes I keep coming back to. It’s rich, flavorful, and comforting, yet easy to make. The combination of curry, coconut milk, and fresh basil is simply irresistible. Whether I’m making it for a weeknight dinner or preparing it ahead for meal prep, it always hits the spot.
📖 Recipe:
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Basil Chicken with Coconut Curry Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A flavorful dish combining tender chicken with a rich, creamy coconut curry sauce, infused with fresh basil, garlic, and ginger.
Ingredients
1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
½ teaspoon chili flakes (optional)
1 can (14 oz) coconut milk
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon brown sugar
¼ cup fresh basil, chopped
Cooked rice, for serving
Fresh lime wedges, for garnish
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5–7 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, melt the butter. Add the garlic and ginger, cooking for 1–2 minutes until fragrant.
- Stir in the curry powder and chili flakes (if using). Cook for another 30 seconds to bloom the spices.
- Whisk in the coconut milk, cornstarch, soy sauce, and brown sugar. Bring to a simmer and cook for 5–6 minutes, stirring frequently, until the sauce thickens slightly.
- Return the cooked chicken to the skillet and simmer for another 2–3 minutes to meld the flavors.
- Stir in the fresh basil for flavor and freshness.
- Serve over cooked rice and garnish with fresh lime wedges.
Notes
This dish can be made vegetarian by substituting chicken with firm tofu or vegetables like cauliflower, zucchini, or sweet potatoes.
For a spicier version, add more chili flakes or a chopped fresh chili pepper.
If you don’t have coconut milk, you can substitute it with a combination of low-fat milk and a little coconut extract.
If fresh basil isn’t available, other herbs like cilantro or parsley can be used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
