Basil Chicken Coconut Curry is a delightful dish that transports your taste buds straight to Southeast Asia with every bite. This aromatic curry is not just a meal; it’s an experience steeped in rich flavors and vibrant colors. Originating from the heart of Thai cuisine, this dish beautifully marries the fragrant notes of fresh basil with the creamy texture of coconut milk, creating a symphony of taste that is both comforting and exotic.
What I love most about Basil Chicken Coconut Curry is its versatility and ease of preparation. Whether you’re a seasoned chef or a kitchen novice, this recipe allows you to whip up a delicious dinner in no time. The tender chicken, infused with spices and herbs, pairs perfectly with steamed rice or noodles, making it a favorite among families and friends alike. The combination of savory and slightly sweet flavors, along with the luscious coconut sauce, is simply irresistible. Join me as we dive into this culinary adventure and discover why this dish has captured the hearts of many!
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup fresh basil leaves, roughly chopped
- Juice of 1 lime
- Salt and pepper to taste
- Cooked jasmine rice, for serving
Preparing the Chicken
1. Start by gathering all your ingredients. It’s always easier to have everything at hand before you begin cooking. 2. In a large bowl, season the chicken pieces with salt and pepper. This will enhance the flavor of the chicken as it cooks. 3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the seasoned chicken pieces. 4. Sauté the chicken for about 5-7 minutes, or until it’s browned on all sides. You don’t need to cook it through at this stage; just get a nice sear on the outside. 5. Once browned, remove the chicken from the skillet and set it aside on a plate. This will allow the chicken to rest while you prepare the sauce.Preparing the Curry Base
6. In the same skillet, add the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. 7. Next, add the minced garlic and grated ginger to the skillet. Stir them in and cook for an additional 1-2 minutes, being careful not to let them burn. 8. Now it’s time to add the red curry paste. Stir it into the onion mixture, allowing it to cook for about 1 minute. This will help release the flavors of the spices in the paste. 9. Pour in the coconut milk and chicken broth, stirring well to combine everything. The mixture should start to bubble gently. 10. Add the fish sauce and brown sugar to the skillet. Stir until the sugar is dissolved and everything is well mixed.Cooking the Vegetables
11. Once the base is ready, return the browned chicken to the skillet. Stir to coat the chicken in the curry sauce. 12. Add the sliced red bell pepper and green beans to the skillet. These vegetables will add color and crunch to your curry. 13. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it cook for about 15-20 minutes. This will allow the chicken to cook through and the flavors to meld together beautifully. 14. Stir occasionally to ensure nothing sticks to the bottom of the skillet. If the sauce gets too thick, you can add a little more chicken broth or water to reach your desired consistency.Finishing Touches
15. After 15-20 minutes, check the chicken to ensure it’s cooked through. It should be tender and juicy. If you have a meat thermometer, the internal temperature should reach 165°F (75°C). 16. Once the chicken is cooked, stir in the chopped basil leaves. The heat from the curry will wilt the basil, releasing its aromatic flavor. 17. Squeeze the juice of one lime into the curry. This will add a refreshing brightness to the dish. Stir well to combine. 18. Taste the curry and adjust the seasoning if necessary. You can add more salt, pepper, or lime juice according to your preference.Serving the Basil Chicken Coconut Curry
19. To serve, spoon a generous portion of the basil chicken coconut curry over a bed of fluffy jasmine rice. The rice will soak up the delicious sauce, making every bite a delight. 20. Garnish with additional fresh basil leaves if desired, and serve with lime wedges on the side for an extra zing. 21. Enjoy your homemade basil chicken coconut curry with family and friends. It’s a dish that’s sure to impress and warm the heart!Storage and Reheating
22. If you have leftovers, let the curry cool completely before transferring it to an airtight container. It can be
Conclusion:
In summary, this Basil Chicken Coconut Curry is an absolute must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of exotic flair. The combination of tender chicken, aromatic basil, and creamy coconut milk creates a dish that is not only delicious but also comforting and satisfying. Whether you serve it over a bed of fluffy jasmine rice, alongside warm naan, or even with a fresh salad, this curry is versatile enough to suit any palate. Feel free to experiment with variations by adding your favorite vegetables, such as bell peppers or snap peas, or even swapping the chicken for shrimp or tofu for a delightful twist. The beauty of this recipe lies in its adaptability, allowing you to make it your own while still enjoying the rich, fragrant flavors that make it so special. I encourage you to give this Basil Chicken Coconut Curry a try and experience the joy it brings to your table. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any modifications you made, or even a photo of your creation. Let’s spread the love for this incredible dish together! Happy cooking! PrintBasil Chicken Coconut Curry: A Flavorful Recipe for a Delicious Meal
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Enjoy a delicious Basil Chicken Coconut Curry with tender chicken thighs simmered in a creamy coconut milk sauce, complemented by vibrant vegetables and fresh herbs. This dish, served over jasmine rice, offers a perfect balance of sweet, spicy, and savory flavors that will satisfy your cravings.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup fresh basil leaves, roughly chopped
- Juice of 1 lime
- Salt and pepper to taste
- Cooked jasmine rice, for serving
Instructions
- Gather all your ingredients for easy access.
- Season the chicken pieces with salt and pepper in a large bowl.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken pieces and sauté for 5-7 minutes until browned on all sides. Remove and set aside.
- In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Stir in the red curry paste and cook for 1 minute to release its flavors.
- Pour in the coconut milk and chicken broth, stirring to combine. Allow to bubble gently.
- Add fish sauce and brown sugar, stirring until the sugar dissolves.
- Return the browned chicken to the skillet, coating it in the curry sauce.
- Add sliced red bell pepper and green beans, bringing the mixture to a gentle simmer.
- Reduce heat to medium-low and cook for 15-20 minutes, stirring occasionally. Add more broth or water if the sauce thickens too much.
- Check that the chicken is cooked through (internal temperature should reach 165°F/75°C).
- Stir in chopped basil leaves and squeeze in lime juice. Adjust seasoning as needed.
- Serve the curry over jasmine rice, garnished with additional basil and lime wedges.
Notes
- For a spicier kick, add more red curry paste or fresh chili.
- This dish can be made ahead of time and tastes even better the next day as the flavors meld.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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