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Basil Chicken Coconut Curry is beautifully presented in this featured image.

Easy Basil Chicken Coconut Curry

This Easy Basil Chicken Coconut Curry is a flavorful and aromatic dish inspired by Southeast Asian cuisine. Tender chicken thighs are simmered in a creamy coconut milk-based curry with fragrant Thai basil, creating a simple yet satisfying meal that's perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, sliced
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 1 cup chicken broth
  • 1 cup fresh Thai basil leaves, roughly chopped
  • Cooked rice, for serving
  • Optional garnishes: chopped peanuts, red pepper flakes, lime wedges

Equipment

  • Large skillet or wok
  • cutting board
  • knife
  • Grater
  • Measuring spoons
  • Measuring cups
  • Lime juicer
  • Stirring spoon

Method
 

  1. Prep your ingredients: Chop the onion, mince the garlic, grate the ginger, slice the bell pepper, and cut the chicken into bite-sized pieces.
  2. Heat the olive oil in a large skillet or wok over medium-high heat.
  3. Add the chopped onion and cook until softened, about 3-5 minutes.
  4. Add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic!
  5. Add the chicken pieces to the skillet and cook until browned on all sides. Don't worry about cooking them all the way through at this point; they'll finish cooking in the sauce.
  6. Stir in the red curry paste and cook for 1-2 minutes, allowing it to bloom and release its flavors.
  7. Pour in the coconut milk, fish sauce, soy sauce, brown sugar, lime juice, and chicken broth. Stir well to combine all the ingredients.
  8. Bring the sauce to a simmer, then reduce the heat to low.
  9. Let the curry simmer gently for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Add a splash more broth if it gets too thick.
  10. Add the sliced red bell pepper to the curry and cook for another 3-5 minutes, until it's tender-crisp.
  11. Remove the skillet from the heat and stir in the fresh Thai basil leaves. The residual heat will wilt the basil and release its amazing aroma.
  12. Serve the Basil Chicken Coconut Curry hot over cooked rice. Garnish with chopped peanuts, red pepper flakes (for extra heat), and lime wedges, if desired.

Notes

For a spicier curry, add more red curry paste or a pinch of red pepper flakes. Chicken thighs are recommended for their tenderness, but chicken breast can be used if carefully cooked to avoid dryness. Full-fat coconut milk provides the richest and creamiest sauce. Fish sauce adds a unique umami flavor; substitute with soy sauce or tamari for a vegetarian/vegan option. Thai basil is essential for authentic flavor; regular basil can be used as a substitute. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet.