Basil Chicken with Coconut Curry Sauce

 s                                          Why You’ll Love This Recipe

Basil Chicken with Coconut Curry Sauce is not only delicious but also incredibly aromatic. The richness of the coconut milk combined with the bold flavors of curry and the freshness of basil creates a dish that’s comforting, yet full of exciting flavors. The chicken absorbs the delicious sauce, making every bite tender and packed with flavor. It’s also an easy one-pan dish, perfect for a quick weeknight dinner or meal prep. Plus, it’s customizable—you can adjust the spice level and herbs to suit your preferences.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tablespoon olive oil or vegetable oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1-2 tablespoons curry powder (adjust to taste)

• 1 teaspoon turmeric (optional)

• 1/2 teaspoon cumin

• 1/2 teaspoon chili flakes (optional, for heat)

• 1 can (14 oz) coconut milk (full-fat or light)

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 tablespoon brown sugar (or honey)

• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)

• Salt and pepper, to taste

• Juice of 1 lime (optional, for brightness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook them for about 6-7 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

2. In the same skillet, add the chopped onion and sauté for 3-4 minutes, until softened and translucent.

3. Add the garlic and grated ginger, and cook for an additional 1-2 minutes, stirring frequently.

4. Stir in the curry powder, turmeric (if using), cumin, and chili flakes (if using). Let the spices cook for about 1 minute to release their aromas.

5. Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine, scraping up any bits from the bottom of the pan.

6. Bring the sauce to a simmer, then return the chicken to the skillet. Spoon some of the sauce over the chicken and let it simmer for an additional 5-7 minutes, allowing the chicken to soak up the flavors.

7. Just before serving, stir in the chopped basil and the lime juice for a fresh, bright finish.

8. Serve the basil chicken with coconut curry sauce over rice, quinoa, or with naan, and garnish with extra basil leaves.

Servings and Timing

• Servings: 4 people

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Spicy Basil Chicken: Increase the amount of chili flakes, or add a fresh chopped chili to the sauce for extra heat.

• Add Vegetables: For more texture and nutrition, add vegetables like bell peppers, spinach, or zucchini to the sauce.

• Use Coconut Cream: For an even richer sauce, substitute the coconut milk with coconut cream.

• Gluten-Free: Ensure that the soy sauce is gluten-free (use tamari) for a completely gluten-free dish.

• Crispy Basil Chicken: For extra texture, pan-fry the chicken until crispy, then top it with the coconut curry sauce.

Storage/Reheating

Leftover Basil Chicken with Coconut Curry Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave individual portions for 2-3 minutes.

This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

FAQs

Can I use chicken thighs instead of breasts?

Yes, you can use chicken thighs. They’re a great option because they stay tender and juicy even when cooked for longer periods.

Can I make this dish dairy-free?

Yes! The coconut milk already makes this dish dairy-free. Just ensure your soy sauce is gluten-free if needed.

How can I adjust the spice level?

To adjust the spice level, you can increase or decrease the amount of chili flakes. You can also add a sliced fresh chili or a dash of hot sauce for more heat.

Can I add more vegetables to this recipe?

Absolutely! You can add vegetables like bell peppers, spinach, carrots, or peas to the sauce. Just add them in after sautéing the onions and cook them until tender before adding the coconut milk.

Can I use light coconut milk?

Yes, you can use light coconut milk if you prefer a lower-fat version. The sauce may be slightly less rich, but it will still taste great.

Can I make this dish ahead of time?

Yes, this dish can be made ahead of time. Simply store the cooked chicken with the sauce in an airtight container in the refrigerator for up to 3 days. Reheat on the stove before serving.

Can I make this recipe vegetarian?

Yes, you can make this recipe vegetarian by replacing the chicken with tofu, tempeh, or extra vegetables. Be sure to cook the tofu or tempeh separately before adding it to the sauce.

What can I serve this with besides rice and naan?

This dish pairs well with quinoa, cauliflower rice, or roasted vegetables for a lighter option.

Can I make this dish spicier without adding chili flakes?

Yes, you can add fresh chopped jalapeños or other spicy chilies directly into the sauce for more heat.

How can I thicken the sauce?

If you prefer a thicker sauce, you can simmer it for a few extra minutes until it reduces, or stir in a small amount of cornstarch mixed with water to thicken it quickly.

Conclusion

Basil Chicken with Coconut Curry Sauce is a flavorful and aromatic dish that combines creamy coconut milk, fragrant spices, and fresh basil to create a delicious and satisfying meal. With its balance of heat, sweetness, and richness, it’s the perfect dish for anyone who loves bold flavors and comforting meals. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is sure to impress and become a new favorite in your cooking repertoire.