Basil Chicken in Coconut Curry Sauce (Printable)

Tender chicken in creamy coconut curry with fresh basil and aromatic spices

# What You'll Need:

→ Protein

01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Vegetables & Herbs

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, minced
05 - 1 red bell pepper, sliced thinly
06 - 1 cup fresh basil leaves, Thai basil preferred

→ Sauce & Liquids

07 - 1 (14 oz) can full-fat coconut milk
08 - 2 tablespoons red curry paste
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce, use tamari for gluten-free
11 - 1 teaspoon brown sugar
12 - 1 tablespoon lime juice
13 - 2 tablespoons vegetable oil

→ Optional Garnish

14 - Lime wedges
15 - Extra basil leaves
16 - Sliced chili

# How-to Steps:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add chopped onion and sauté for 2-3 minutes until softened.
03 - Stir in garlic and ginger, cook for 1 minute until fragrant.
04 - Add chicken pieces and cook, stirring, until no longer pink on the outside, about 4 minutes.
05 - Stir in red curry paste and sliced bell pepper, sauté for 2 minutes, coating the chicken and vegetables evenly.
06 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine. Bring to a gentle simmer and cook uncovered for 10-12 minutes until chicken is cooked through and sauce thickens slightly.
07 - Stir in basil leaves and lime juice, cook for 1 more minute. Adjust seasoning to taste. Serve hot, garnished with lime wedges and extra basil if desired.

# Expert Pointers:

01 -
  • The sauce comes together in one pan and tastes like you spent hours at the stove
  • You can adjust the heat level by adding more or less curry paste
  • The leftovers reheat beautifully for an effortless next-day lunch
02 -
  • Red curry paste brands vary wildly in heat intensity so start with less and add more as you go
  • Letting the curry paste cook in the hot oil for a couple minutes releases its essential oils
  • The sauce will continue to thicken as it sits off the heat so do not reduce it too much while cooking
03 -
  • Shake your coconut milk can well before opening or scoop out the thick cream that has separated
  • Toast some extra curry paste in oil before adding the other ingredients for a deeper flavor base

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