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Delicious basil chicken served with coconut curry sauce on a plate

Basil Chicken with Coconut Curry Sauce

A delightful mix of flavors with a creamy coconut base and fresh basil, perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil For cooking the chicken
  • to taste Salt and black pepper
  • 1 tablespoon cornstarch (optional, for browning)
  • 1 tablespoon olive oil or butter For sautéing garlic and ginger
For the Sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon curry powder
  • 0.5 teaspoon turmeric (optional, for color and depth)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon brown sugar or honey
  • 0.5 lime Juice of ½ lime
  • 0.5 cup fresh basil leaves, chopped (plus more for garnish)
For Serving
  • Sliced bell peppers Add as desired
  • Snow peas Add as desired
  • Red pepper flakes or fresh chili for heat To taste
  • Chopped cilantro for extra garnish

Method
 

Preparation
  1. Season the chicken pieces with salt, pepper, and cornstarch if using.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until golden brown. Remove the chicken from the skillet and set aside.
Cooking
  1. In the same skillet, add 1 tablespoon of olive oil or butter. Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
  2. Stir in the curry powder and turmeric, cooking for another minute to release the flavors.
  3. Pour in the coconut milk, soy sauce or tamari, brown sugar or honey, and lime juice. Stir to combine.
  4. Return the chicken to the skillet and bring the mixture to a gentle simmer. Let it cook for another 10 minutes until the chicken is cooked through.
  5. Add the chopped basil, sliced bell peppers, and snow peas. Cook for an additional 3-5 minutes until the veggies are tender.
  6. Adjust the seasoning by adding red pepper flakes or chili for desired heat.
Serving
  1. Serve hot, garnished with extra basil and chopped cilantro. Serve with steamed jasmine rice or noodles.

Notes

Store leftovers in an air-tight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Reheat on the stove or in the microwave when ready to enjoy.