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