Basil Chicken Coconut Curry (Printable Version)

Juicy chicken pieces in a creamy coconut curry sauce with fresh Thai basil and aromatic spices.

# Ingredient List:

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces

02 - 1 large onion, finely chopped

03 - 3 cloves garlic, minced

04 - 1 red bell pepper, sliced

05 - 1 cup fresh basil leaves, chopped, plus extra for garnish

06 - 1 tablespoon fresh ginger, grated

07 - 1 can (14 oz) coconut milk

08 - 1 tablespoon gluten-free soy sauce

09 - 1 tablespoon fish sauce

10 - 2 tablespoons red curry paste

11 - 1 tablespoon olive oil or coconut oil

12 - 1 teaspoon ground turmeric

13 - 1 teaspoon sugar

14 - Salt and black pepper to taste

15 - Juice of 1 lime

01 - Heat oil in a large skillet or wok over medium-high heat until shimmering.

02 - Add onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant and softened.

03 - Add red curry paste and turmeric. Cook for 1 minute, stirring constantly to coat the aromatics and release the spices' oils.

04 - Add chicken pieces in an even layer. Sauté until lightly browned on all sides, about 4-5 minutes.

05 - Stir in the sliced bell pepper and cook for an additional 2 minutes until slightly tender.

06 - Pour in coconut milk, soy sauce, fish sauce, and sugar. Stir to combine and bring to a gentle simmer.

07 - Reduce heat to medium and cook uncovered for 10 minutes, until chicken is cooked through and the sauce has thickened.

08 - Stir in fresh basil and lime juice. Cook for 1 minute more to wilt the basil and brighten the flavors.

09 - Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra basil leaves. Optionally pair with steamed jasmine rice.

01 -

The sauce comes together in one pan and tastes like you spent hours layered flavors when it really took twenty minutes.
That creamy coconut broth soaked into a pile of jasmine rice is the kind of comfort that makes everyone at the table go quiet.

02 -

Different brands of red curry paste range from mild to genuinely fiery, so start with less if you are unsure and add more after tasting the simmered sauce.
Do not skip the lime juice at the end because without it the coconut richness can feel flat and heavy on the palate.

03 -

Letting the chicken sit undisturbed for that first minute in the pan is the single biggest secret to getting a real sear instead of grey steamed pieces.
Shaking the coconut milk can vigorously before opening prevents clumps and gives you the silkiest sauce texture possible.