Basil Chicken in Coconut Curry Sauce (Printable Version)

Creamy coconut curry with tender chicken, aromatic basil, and vibrant bell peppers for a satisfying Thai-inspired meal.

# What You Need:

→ Meats

01 - 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 1 green bell pepper, sliced

→ Spices & Herbs

07 - 2 tbsp red curry paste
08 - 1 tsp ground turmeric
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili flakes
12 - 1/2 cup fresh basil leaves, torn
13 - 2 tbsp fresh cilantro, chopped

→ Liquids & Sauces

14 - 1 (14 oz) can coconut milk (full fat)
15 - 1/2 cup chicken broth
16 - 2 tbsp fish sauce
17 - 1 tbsp soy sauce
18 - 1 tsp brown sugar
19 - Juice of 1 lime

→ Oils & Others

20 - 2 tbsp vegetable oil
21 - Salt and pepper, to taste

# How to Make It:

01 - Heat vegetable oil in a large skillet or wok over medium-high heat.
02 - Add the onion, sauté for 2 minutes until soft.
03 - Stir in garlic and ginger, cook for 1 minute until fragrant.
04 - Add red and green bell peppers, cook for another 2 minutes.
05 - Push vegetables to the sides. Add chicken pieces; season lightly with salt and pepper. Sauté until lightly browned, about 4-5 minutes.
06 - Stir in red curry paste, turmeric, coriander, cumin, and chili flakes. Cook for 1-2 minutes to release flavors.
07 - Pour in coconut milk and chicken broth. Add fish sauce, soy sauce, and brown sugar. Stir well to combine.
08 - Simmer uncovered for 10-12 minutes, until chicken is cooked through and the sauce thickens slightly.
09 - Stir in lime juice and most of the basil leaves (reserve a few for garnish). Taste and adjust seasoning as needed.
10 - Serve hot, garnished with remaining basil and chopped cilantro if desired. Excellent with steamed jasmine rice.

# Expert Tips:

01 -
  • The rich coconut sauce clings to every piece of chicken, creating that luxurious restaurant quality texture in your own kitchen
  • Fresh basil sparks through the creamy curry, adding bright contrast that keeps you coming back for another bite
02 -
  • Letting the curry paste cook in hot oil for those couple minutes releases essential oils that raw paste cannot provide
  • Adding the lime juice at the very end preserves its bright acidity, which would cook off if added earlier
03 -
  • Full fat coconut milk is nonnegotiable here, light versions will never give you that velvety restaurant texture
  • Taste your curry paste first since brands vary wildly in heat and salt levels

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