If you love dishes bursting with flavor and warmth, then you are going to adore the Basil Chicken in Coconut Curry Sauce Recipe. This vibrant meal combines tender chicken pieces infused with aromatic curry and spicy jalapeno, all swimming in a luxuriously creamy coconut curry sauce brightened by fragrant basil and fresh ginger. It’s an inviting, colorful dish that effortlessly balances spice, creaminess, and herbaceous freshness, making it a perfect weeknight dinner or a special meal to share with friends and family.
Ingredients You’ll Need
Each ingredient in this Basil Chicken in Coconut Curry Sauce Recipe plays a crucial role in building layers of flavor, texture, and aroma. From the warmth of curry powder and the zing of fresh ginger to the richness of coconut milk and the bright color of fresh basil, these simple ingredients come together to create something truly memorable.
- Chicken breast (3 skinless, boneless halves): The tender protein base that soaks up all the delicious flavors beautifully.
- Curry powder (2 teaspoons): Adds a warm, complex spice that defines the sauce’s character.
- Salt (1 teaspoon): Enhances all the flavors perfectly.
- Pepper (½ teaspoon): Provides a gentle heat to balance the creaminess.
- Chili powder (¼ teaspoon): Gives a subtle smoky spice — adjust to your heat preference.
- Red onion (1 medium, chopped): Adds sweetness and texture to the base of the sauce.
- Garlic (5 cloves, minced): Infuses the dish with its unmistakable savory depth.
- Jalapeno peppers (2, seeded and finely chopped): Delivers mild heat and a fresh, peppery bite without overpowering.
- Olive oil (1 tablespoon): Used to sauté ingredients, enhancing their natural flavors.
- Light coconut milk (1 can, 14 ounces): Creates the creamy, silky sauce that ties everything together.
- Cornstarch (1 tablespoon): Acts as a thickening agent to give the sauce just the right consistency.
- Dried basil (1 tablespoon): Introduces an aromatic herbal note central to this recipe’s signature flavor.
- Fresh ginger (1 teaspoon, grated): Adds brightness and a subtle kick that lifts the entire dish.
- Hot cooked rice (3 cups): The perfect bed for soaking up every drop of the luscious coconut curry sauce.
How to Make Basil Chicken in Coconut Curry Sauce Recipe
Step 1: Marinate the Chicken
Start by cutting the chicken into bite-sized 1-inch pieces, so each morsel cooks evenly and quickly. Then, in a medium bowl, mix the curry powder, half a teaspoon of salt, pepper, and chili powder. Toss the chicken bites thoroughly with this spice blend to coat them well. Cover the bowl and pop it into the fridge to marinate for 1 to 2 hours. This step lets the flavors really seep into the chicken, making each bite incredibly flavorful.
Step 2: Sauté Aromatics and Chicken
Heat olive oil in a large nonstick frying pan over medium-high heat. Add the chopped onion, dried basil, minced garlic, and finely chopped jalapenos. Sauté them for 3 to 4 minutes until the onions turn translucent and the herbs release their irresistible aroma. Next, add your marinated chicken pieces. Cook for 5 to 6 minutes, stirring regularly, until the chicken is cooked through and no longer pink inside. This stage builds the depth of flavor and develops a slight caramelization on the chicken.
Step 3: Create and Thicken Coconut Curry Sauce
In a small bowl, whisk together the light coconut milk and cornstarch until smooth — this combination will give your sauce that silky, thick texture without any clumps. Carefully pour this mixture into the skillet with the chicken and aromatics, stirring vigorously to combine everything evenly. Allow it to cook and thicken for a few minutes until bubbly. Finally, stir in the freshly grated ginger and cook for one more minute to meld all the flavors. The sauce should be creamy, fragrant, and perfectly balanced.
How to Serve Basil Chicken in Coconut Curry Sauce Recipe
Garnishes
Adding a few fresh touches on top elevates this Basil Chicken in Coconut Curry Sauce Recipe to the next level. Sprinkle freshly chopped basil or cilantro for a bright herbal contrast. A few thin slices of fresh chili or a wedge of lime on the side can add extra punch and freshness that brighten the rich sauce perfectly.
Side Dishes
This dish is naturally a complete meal when served with steaming hot rice, which soaks up every luscious spoonful of sauce. For extra greens, consider a simple cucumber salad lightly dressed with rice vinegar or a side of sautéed spinach to balance the warmth of the curry with some crisp freshness.
Creative Ways to Present
Serve the coconut curry and chicken over jasmine or basmati rice, either in a shallow bowl for casual meals or on a pretty platter for entertaining. You can also spoon the curry into warm pita pockets or stuff it into lettuce cups for a fun, hand-held version. Don’t forget to drizzle a little extra coconut milk for a glossy finish and sprinkle a pinch of crushed toasted cashews for that delightful crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Basil Chicken in Coconut Curry Sauce into an airtight container and store in the fridge. It will stay fresh and delicious for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
This dish freezes well if you want to prepare it in advance. Place cooled portions in freezer-safe containers or bags, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture retention.
Reheating
To reheat, warm the curry gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the sauce has thickened too much during storage, add a splash of coconut milk or water to loosen it to your preferred consistency. Reheat thoroughly to an internal temperature that’s hot and satisfying.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs will add a bit more juiciness and flavor due to their higher fat content. Just be sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through.
What can I substitute for dried basil if I don’t have any?
If you don’t have dried basil, fresh basil can work as a substitute—just add it towards the end of cooking to preserve its bright flavor. Alternatively, a bit of dried oregano or Thai basil brings a slightly different but still delicious twist.
Is there a way to make this recipe milder for kids?
Definitely! To reduce heat, remove the seeds from the jalapenos and use less chili powder. You can also substitute with a mild bell pepper for texture without spicing things up too much.
Can I prepare this recipe vegan or vegetarian?
Yes! Swap the chicken for firm tofu or chickpeas and keep the rest of the ingredients the same. This will keep the creamy, spiced coconut sauce intact while providing a satisfying plant-based protein option.
How spicy is the Basil Chicken in Coconut Curry Sauce Recipe?
It has a pleasant, moderate heat level thanks to the jalapenos and chili powder, which you can easily adjust to suit your taste by adding less or more. The creamy coconut milk also balances the spice, making it quite approachable.
Final Thoughts
There’s something truly comforting and exciting about this Basil Chicken in Coconut Curry Sauce Recipe that keeps me coming back for more. Its beautiful harmony of spices, creaminess, and fresh herbs creates a meal that’s simple to make yet bursting with complex flavors. I encourage you to give it a try—you might just find a new favorite weeknight dish or a crowd-pleasing recipe perfect for sharing at your next gathering.
Print
Basil Chicken in Coconut Curry Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
A flavorful and aromatic Basil Chicken in Coconut Curry Sauce recipe featuring tender chicken pieces simmered in a rich coconut curry sauce with fragrant basil, garlic, and ginger, served over hot rice. This dish offers a perfect balance of spice and creaminess for a satisfying dinner.
Ingredients
Chicken and Marinade
- 3 skinless boneless chicken breast halves, cut into 1-inch pieces
- 2 teaspoons curry powder (adjust to taste)
- 1 teaspoon salt, divided
- ½ teaspoon pepper
- ¼ teaspoon chili powder (adjust to taste)
Sauté
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped (seeding reduces heat but keeps flavor)
- 1 tablespoon olive oil
- 1 tablespoon dried basil
Sauce
- 1 (14-ounce) can light coconut milk
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
To Serve
- 3 cups hot cooked rice
Instructions
- Marinate the Chicken: Cut the chicken breasts into 1-inch pieces and place them in a medium bowl. Mix the curry powder, ½ teaspoon salt, pepper, and chili powder together, then sprinkle this seasoning evenly over the chicken pieces. Toss to coat thoroughly. Cover and refrigerate for 1 to 2 hours to allow the flavors to meld.
- Sauté Aromatics and Chicken: Heat olive oil in a large nonstick frying pan over medium-high heat. Add the chopped onion, dried basil, minced garlic, and chopped jalapeno peppers. Cook, stirring frequently, for 3-4 minutes until the onion becomes translucent and the mixture is fragrant. Add the marinated chicken pieces and continue cooking for 5-6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
- Make the Coconut Curry Sauce: In a small bowl, whisk together the light coconut milk and cornstarch until smooth. Pour this mixture into the skillet with the chicken and aromatics, whisking vigorously to blend and prevent lumps. Continue cooking the sauce over medium heat, stirring constantly until it thickens slightly and bubbles gently. Stir in the freshly grated ginger and cook for another minute to infuse the flavors.
- Serve: Spoon the basil chicken coconut curry over hot cooked rice and serve immediately for a delicious and comforting meal.
Notes
- Seeding the jalapenos reduces the heat but retains the flavor. Adjust the amount of chili powder and jalapenos according to your spice preference.
- For thicker sauce, you can add a bit more cornstarch mixed with coconut milk, but add gradually to avoid over-thickening.
- This dish can be garnished with fresh basil leaves for extra aroma and visual appeal.
- Using light coconut milk keeps the dish lighter, but full-fat coconut milk can be used for a richer sauce.
- Serve with steamed jasmine or basmati rice for best results.
