Basil Chicken Coconut Curry (Print version)
Juicy chicken pieces in a creamy coconut curry sauce with fresh basil and aromatic spices.
# What goes in:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
→ Vegetables & Herbs
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
→ Liquids
07 - 1 can (14 oz) coconut milk
08 - 1 tablespoon gluten-free soy sauce
09 - 1 tablespoon fish sauce
→ Spices & Other
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
# Cooking steps:
01 - Heat olive oil or coconut oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add the chopped onion, minced garlic, and grated ginger to the hot oil. Sauté for 2 to 3 minutes until fragrant and the onion begins to soften.
03 - Stir in the red curry paste and ground turmeric. Cook for 1 minute, stirring constantly to bloom the spices and coat the aromatics evenly.
04 - Add the bite-sized chicken pieces to the skillet. Sauté for 4 to 5 minutes, turning occasionally, until lightly browned on all sides.
05 - Add the sliced red bell pepper and cook for an additional 2 minutes, allowing it to soften slightly while retaining a bit of crunch.
06 - Pour in the coconut milk, gluten-free soy sauce, fish sauce, and sugar. Stir well to combine and bring the mixture to a gentle simmer.
07 - Reduce heat to medium and cook uncovered for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to a creamy consistency.
08 - Stir in the chopped fresh basil and lime juice. Cook for 1 minute more to wilt the basil and brighten the flavors.
09 - Taste the curry and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with extra basil leaves. Pair with steamed jasmine rice if desired.
# Tips from flavorandfeast:
01 -
- The coconut curry sauce comes together in one pan and tastes like you spent hours on it.
- It is naturally gluten free and dairy free, so you can serve it to almost anyone without worry.
- Fresh basil stirred in at the end makes the whole dish smell like a Thai restaurant in the best way.
02 -
- Do not skip browning the curry paste in the oil before adding liquid, because raw curry paste tastes flat and one dimensional.
- Full fat coconut milk is non negotiable here because light coconut milk will give you a thin, watery sauce that never properly coats the chicken.
03 -
- Shake your can of coconut milk vigorously before opening because the cream and water often separate and you want a smooth pour.
- Taste the curry paste separately before cooking because brands vary wildly in heat level and saltiness.