Basil Chicken with Coconut Curry

This basil chicken with coconut curry sauce transforms ordinary chicken into an aromatic feast that brings restaurant-quality Thai flavors right to your dinner table. The creamy coconut milk creates a silky sauce that coats each piece of chicken perfectly, while the aromatic spices build layers of flavor that deepen as they simmer together.

I first made this recipe when trying to recreate a dish from my favorite Thai restaurant. After several attempts, this version became my family's most requested meal for celebrations and has earned a permanent spot in our weekly rotation.

Ingredients

• Boneless skinless chicken breasts: Provide a lean protein that absorbs all the wonderful curry flavors
• Curry powder: Creates the foundation of flavor use a high quality brand for best results
• Coconut milk: Offers richness and authentic Thai flavor look for cans without additives
• Jalapeno pepper: Adds a gentle heat remove seeds for milder flavor or keep for extra spice
• Fresh garlic cloves: Provide aromatic depth crush them freshly for maximum impact
• Dried basil: Infuses the sauce with herbal notes use Thai basil if available for authenticity
• Red onion: Adds sweetness and texture choose firm onions with tight outer skin
• Cornstarch: Creates the perfect sauce consistency without diluting flavors
• Cream: Balances the spice and adds luxurious texture use full fat for best results

Step-by-Step Instructions

Prepare the Chicken:

Cut chicken breasts into 1-inch pieces ensuring they're uniform in size for even cooking. In a medium bowl, create a flavorful dry rub by combining curry powder, salt, pepper, and chili powder. Toss chicken thoroughly in this spice mixture until each piece is well coated, then cover and refrigerate for 1-2 hours, allowing the spices to penetrate the meat.

Create the Aromatic Base:

Heat olive oil in a large nonstick skillet over medium-high heat until it shimmers but doesn't smoke. Add chopped red onion, dried basil, ground ginger, minced garlic, and finely chopped jalapeno. Sauté for 3-4 minutes, stirring frequently until the onion becomes translucent and the mixture becomes wonderfully fragrant. This aromatic foundation is crucial for developing depth of flavor.

Cook the Chicken:

Add the marinated chicken pieces to the aromatic mixture along with remaining salt. Spread the chicken in an even layer to ensure proper browning. Cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center. The spices will form a flavorful crust on the chicken pieces.

Prepare the Coconut Curry Sauce:

In a separate bowl, whisk together coconut milk, cream, and cornstarch until completely smooth with no lumps. This creates the perfect thickening agent for our sauce without needing to make a separate roux.

Create the Final Dish:

Carefully pour the coconut milk mixture into the skillet with the chicken, whisking vigorously to incorporate all the browned bits from the bottom of the pan. These caramelized bits are packed with flavor. Bring the sauce to a gentle simmer and cook for 5-10 minutes until slightly thickened, stirring occasionally. The sauce should coat the back of a spoon but still flow easily.

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The secret to this dish's incredible flavor is allowing the chicken to marinate in the dry spice mixture before cooking. I discovered this technique years ago when visiting Thailand, where a local chef taught me that giving the spices time to penetrate the meat creates layers of flavor that simple cooking alone cannot achieve.

Perfect Rice Pairing

This curry sauce demands perfectly cooked rice to soak up every drop of the flavorful sauce. For best results, rinse your rice thoroughly until the water runs clear to remove excess starch. This prevents gumminess and creates fluffy, distinct grains. Jasmine rice works particularly well with this dish, as its subtle floral aroma complements the coconut curry beautifully. For a healthier option, brown jasmine rice adds nutty notes and extra fiber.

Make It Your Own

The beauty of this recipe lies in its versatility. Feel free to substitute chicken thighs for breasts if you prefer juicier, more flavorful meat. Vegetarians can replace chicken with firm tofu or chickpeas for a protein rich alternative. Add vegetables like bell peppers, snow peas, or spinach during the last few minutes of cooking for a complete one pot meal. For a spicier version, include the seeds from the jalapeno or add a teaspoon of red pepper flakes to the aromatic base.

Storage And Reheating

This curry actually improves with time as the flavors meld together in the refrigerator. Store leftovers in an airtight container for up to three days. When reheating, add a splash of coconut milk or water to loosen the sauce as it tends to thicken when chilled. For freezing, cool the curry completely then transfer to freezer safe containers, leaving room for expansion. Freeze for up to three months. Thaw overnight in the refrigerator before gently reheating on the stovetop over medium low heat.

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Serve this basil chicken curry with confidence—it's bound to impress your family and guests alike.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish. They tend to be more flavorful and remain juicier when cooked. Just adjust cooking time slightly as thighs may take 1-2 minutes longer to cook through.

→ How spicy is this dish?

With just 1/4 teaspoon of chili powder and one seeded jalapeño, the heat level is mild to medium. For a spicier version, leave some seeds in the jalapeño or add a pinch of cayenne pepper. For milder flavor, omit the jalapeño.

→ Can I substitute the coconut milk?

While coconut milk provides the authentic flavor profile, you could substitute with cashew cream or additional heavy cream. Note that this will significantly change the flavor profile of the dish.

→ Is fresh basil better than dried in this recipe?

While the recipe calls for dried basil, fresh basil would be an excellent substitution. Use 3 tablespoons of chopped fresh basil instead of 1 tablespoon dried, and consider adding half during cooking and the remaining half just before serving for maximum flavor.

→ What side dishes pair well with this curry?

Beyond the rice, this curry pairs wonderfully with naan bread, simple steamed vegetables like broccoli or green beans, a light cucumber salad, or roasted cauliflower. The creamy sauce is perfect for soaking up with bread or spooning over vegetables.

→ Can I make this dish ahead of time?

Yes, this curry actually improves in flavor when made ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of coconut milk or cream if the sauce needs thinning.