Basil Chicken Coconut Curry (Printable)
Juicy chicken pieces in a creamy coconut curry sauce with fresh basil and aromatic spices.
# What You'll Need:
→ Chicken
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 & Sauces
07 - 1 can (14 oz) coconut milk
08 - 1 tablespoon gluten-free soy sauce
09 - 1 tablespoon fish sauce
→ Spices & Seasonings
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
# Steps:
01 - Heat oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add the onion, garlic, and ginger. Sauté for 2 to 3 minutes until fragrant and softened.
03 - Add red curry paste and ground turmeric. Cook for 1 minute, stirring constantly to bloom the spices.
04 - Add chicken pieces and sauté until lightly browned on all sides, about 4 to 5 minutes.
05 - Stir in the sliced bell pepper and cook for an additional 2 minutes.
06 - Pour in coconut milk, soy sauce, fish sauce, and sugar. Stir well and bring to a gentle simmer.
07 - Reduce heat to medium and cook uncovered for 10 minutes, until the chicken is cooked through and the sauce has thickened.
08 - Stir in the chopped fresh basil and lime juice. Cook for 1 minute more.
09 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra basil leaves. Pair with steamed jasmine rice if desired.
# Expert Tips:
01 -
- It tastes like something you would order at a tiny restaurant with mismatched furniture and a hand written menu, except you made it in your own kitchen in under an hour.
- The coconut sauce is so good you will catch yourself spooning it straight from the pan before it even reaches a plate.
02 -
- Do not rush the curry paste blooming step, as undercooking it leaves a raw acidic taste that no amount of coconut milk can mask.
- Shake the can of coconut milk vigorously before opening, because the cream and water separate on the shelf and you want a smooth pour.
03 -
- Slice the chicken against the grain for the most tender bites, as with the grain pieces turn stringy and chewy no matter how perfectly you cook them.
- If you want more heat, add sliced fresh chili with the aromatics rather than just dumping in extra curry paste, because fresh chili distributes heat more evenly.