If you are looking for a dish that bursts with bold flavors, comforting creaminess, and vibrant colors, then the Basil Chicken in Coconut Curry Sauce Recipe will quickly become your new favorite. This dish masterfully combines tender chicken pieces with the warm spices of curry, the fresh zing of basil, and the luscious smoothness of coconut milk, creating a curry that is both exotic and inviting. Every bite offers a perfect balance between spicy and sweet, with just enough kick from the jalapenos to keep things exciting. Whether it’s a weeknight dinner or a special meal to impress friends, this Basil Chicken in Coconut Curry Sauce Recipe makes cooking feel truly joyful and satisfying.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s adding flavor, texture, or color, ensuring every mouthful is full of freshness and comfort. Grab these essentials and you’ll be set to whip up a delicious meal that feels anything but ordinary.
- Chicken breast (3 skinless, boneless halves): The star protein, tender and ready to soak up all the spices.
- Curry powder (2 teaspoons): The key spice blend that delivers warmth and depth.
- Salt (1 teaspoon): Enhances all the natural flavors in the dish.
- Pepper (½ teaspoon): Adds a subtle bite to balance the creaminess.
- Chili powder (¼ teaspoon): Brings a gentle, smoky heat that awakens the palate.
- Red onion (1 medium, chopped): Provides sweetness and a beautiful color contrast.
- Garlic (5 cloves, minced): Infuses the dish with rich, aromatic flavor.
- Jalapeno peppers (2, seeded and finely chopped): Adds fresh heat without overwhelming spice.
- Olive oil (1 tablespoon): For sautéing, helping all flavors to bloom.
- Light coconut milk (1 14-ounce can): Delivers the creamy, tropical base of the sauce.
- Cornstarch (1 tablespoon): Thickens the sauce just right for a luscious finish.
- Dried basil (1 tablespoon): The herbaceous highlight that lifts the entire dish.
- Fresh ginger (1 teaspoon, grated): Adds a zingy, warming note to round everything out.
- Hot cooked rice (3 cups): The cozy, comforting bed for your curry to rest on.
How to Make Basil Chicken in Coconut Curry Sauce Recipe
Step 1: Marinate the Chicken
Start by cutting your chicken breast into 1-inch chunks — this size is perfect for quick cooking and ensures every piece is juicy. Toss it in a mixture of curry powder, salt, pepper, and chili powder, making sure every bite is evenly coated. Cover the bowl and let it chill in the fridge for 1 to 2 hours. This step is a game changer because it infuses the chicken with those incredible deep flavors before it even hits the pan.
Step 2: Sauté Onion, Basil, Garlic, and Jalapeno
Heat up the olive oil in a large nonstick pan over medium-high heat. Add the chopped red onion, dried basil, garlic, and finely chopped jalapeno peppers. Cook them together for about 3 to 4 minutes until the onions are soft and translucent. This combination creates a fragrant and colorful foundation that really sets the stage for the rest of the dish.
Step 3: Cook the Chicken
Now add your marinated chicken pieces to the pan. Cook for 5 to 6 minutes, stirring occasionally, until the chicken turns opaque and no longer pink. This step locks in moisture and brings the spices to life with the gentle sizzle of cooking meat, making your kitchen smell irresistible.
Step 4: Create the Coconut Curry Sauce
In a small bowl, whisk together the light coconut milk and cornstarch until well combined. Slowly pour this creamy mixture into the pan with the chicken and veggies, whisking vigorously as you go—this prevents lumps and guarantees a silky sauce. Keep cooking and stirring until the sauce thickens and starts bubbling gently. Finally, stir in the fresh grated ginger and cook for another minute so the spicy warmth blends seamlessly into your luscious sauce.
How to Serve Basil Chicken in Coconut Curry Sauce Recipe
Garnishes
A sprinkle of fresh basil leaves or a few sliced red chili peppers adds a fresh, vibrant touch that elevates the dish visually and flavor-wise. A wedge of lime on the side can also brighten each bite, balancing the rich, creamy sauce with a fresh citrus note.
Side Dishes
This curry shines when paired with perfectly steamed jasmine or basmati rice, which soaks up the flavorful sauce beautifully. For a veggie boost, serve it alongside sautéed greens or roasted cauliflower to add a satisfying crunch and vibrant color to your plate.
Creative Ways to Present
For a fun twist, try serving the Basil Chicken in Coconut Curry Sauce Recipe over coconut rice instead of plain, enhancing the tropical vibes. Alternatively, use the curry as a topping for warm naan bread or even stuffed inside pita pockets for a handheld delight that’s perfect for casual meals or picnics.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making the reheat just as delicious, if not better. Just be sure to cool the dish properly before sealing it to maintain freshness.
Freezing
This Basil Chicken in Coconut Curry Sauce freezes well. Portion it out into freezer-safe containers and freeze for up to 2 months. When you’re ready for a quick dinner, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
Warm leftovers gently on the stovetop over low-medium heat, stirring occasionally to prevent sticking and ensure even heating. Adding a splash of water or extra coconut milk can help restore the sauce’s creamy texture if it has thickened too much during storage.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great option for this recipe because they tend to be juicier and more flavorful, plus they hold up nicely in the curry sauce without drying out.
Is it possible to make this dish vegetarian?
Yes! You can substitute the chicken with tofu or chickpeas. Just marinate them like the chicken and adjust cooking times accordingly. The coconut curry sauce works wonderfully as a base for many vegetarian options.
How spicy is the Basil Chicken in Coconut Curry Sauce Recipe?
The dish has a mild to moderate heat level thanks to the jalapenos and chili powder. Seeding the jalapenos reduces their spiciness significantly, but you can always adjust the heat to your liking by adding more or less chili.
Can I use fresh basil instead of dried in this recipe?
Using dried basil adds a concentrated flavor that holds up well during cooking. If you use fresh basil, add it near the end of cooking to preserve its bright, herbal notes.
What’s the best rice to serve with this curry?
Jasmine or basmati rice are ideal because their fragrant aromas complement the curry beautifully and their grains don’t get mushy when soaked in the sauce, keeping the dish balanced.
Final Thoughts
I cannot recommend the Basil Chicken in Coconut Curry Sauce Recipe enough for anyone searching for a hearty, flavorful dish that’s quick to prepare yet feels incredibly special. The combination of aromatic spices, creamy coconut milk, and fresh basil creates a harmony that excites the taste buds and warms the heart. Give this recipe a try and watch it earn a permanent spot in your dinner rotation — I promise you’ll be sharing it with friends and family in no time!
Print
Basil Chicken in Coconut Curry Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Description
Basil Chicken in Coconut Curry Sauce is a flavorful and aromatic dish featuring tender chicken pieces simmered in a rich coconut milk and curry sauce infused with basil, garlic, jalapeno peppers, and spices. Served over hot cooked rice, this quick and easy meal offers a perfect balance of creamy, spicy, and herbal notes, ideal for a satisfying weeknight dinner.
Ingredients
Chicken Marinade
- 3 skinless boneless chicken breast halves, cut into 1-inch pieces
- 2 teaspoons curry powder (adjust to taste)
- 1 teaspoon salt, divided
- ½ teaspoon pepper
- ¼ teaspoon chili powder (adjust to taste)
Sauce and Vegetables
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped
- 1 tablespoon olive oil
- 1 (14-ounce) can light coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon dried basil
- 1 teaspoon grated fresh ginger
To Serve
- 3 cups hot cooked rice
Instructions
- Marinate the Chicken: Cut the chicken breast halves into 1-inch pieces and place them in a medium bowl. In a small bowl, mix the curry powder, ½ teaspoon salt, pepper, and chili powder. Sprinkle this spice mixture evenly over the chicken, tossing to coat all pieces thoroughly. Cover the bowl and refrigerate for 1 to 2 hours to allow the flavors to meld.
- Sauté the Vegetables and Chicken: Heat olive oil in a large nonstick frying pan over medium-high heat. Add the chopped onion, dried basil, minced garlic, and finely chopped jalapeno peppers to the pan. Stir and cook for 3 to 4 minutes, until the onion becomes translucent and fragrant. Add the marinated chicken pieces to the pan, and cook for 5 to 6 minutes until the chicken is no longer pink in the center.
- Prepare the Coconut Curry Sauce: In a small bowl, whisk together the light coconut milk and cornstarch until smooth and combined with no lumps. Slowly pour this mixture into the frying pan with the chicken, stirring vigorously to incorporate the sauce evenly. Cook while stirring until the sauce thickens slightly and begins to bubble. Stir in the grated fresh ginger, and cook for an additional minute to combine the flavors well.
- Serve: Spoon the basil chicken coconut curry over hot cooked rice and serve immediately for a warm, comforting meal.
Notes
- Seeding the jalapeno peppers removes most of the heat while retaining flavor; adjust the amount of chili powder and jalapenos according to your spice preference.
- For a stronger basil flavor, consider using fresh basil instead of dried, adding it at the end of cooking.
- You can substitute chicken thighs for the breasts if you prefer a juicier texture.
- This dish pairs well with steamed vegetables or a crisp green salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
