Description
Basil Chicken in Coconut Curry Sauce – a fragrant, creamy, and comforting Thai-inspired curry made with tender chicken, aromatic spices, coconut milk, and fresh basil. This rich and flavorful dish comes together in under an hour and is perfect served over rice for a satisfying weeknight dinner!
Ingredients
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 lb skinless, boneless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- ¾ cup chopped onion (from 1 medium onion)
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced
- 1 (14 oz) can coconut milk
- 1 teaspoon Worcestershire sauce
- ⅓ cup fresh basil leaves, chopped (plus more for topping)
- 1 tablespoon finely chopped fresh ginger
- 2–3 cups cooked brown rice (or white rice, quinoa, cauliflower rice)
Instructions
- Mix all spices (from cumin through turmeric) in a small bowl.
- Place chicken in a large bowl and sprinkle with spice mixture. Let marinate for 30 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and jalapeño; cook for 3 minutes. Add garlic and cook 1 more minute. Remove mixture and set aside.
- Add remaining oil to skillet. Cook half of the chicken pieces until browned and cooked through. Remove and repeat with remaining chicken.
- Pour coconut milk into skillet and cook, stirring, until thickened and bubbling. Stir in Worcestershire sauce.
- Add chicken, onion mixture, basil, and ginger back to skillet. Cook for 2 more minutes.
- Serve over rice and spoon coconut curry sauce on top. Garnish with extra basil if desired.
Notes
- Don’t skip marinating the chicken – the spices need time to penetrate the meat for maximum flavor.
- For a spicier version, add more chili powder or leave the seeds in the jalapeños.
- Use full-fat coconut milk for the creamiest, richest sauce – light coconut milk will be thinner.
- Substitute chicken thighs for even juicier, more flavorful results.
- Add vegetables like bell peppers, zucchini, or snap peas for extra nutrition.
- Serve over jasmine rice, basmati rice, or cauliflower rice for a low-carb option.
- Leftovers can be refrigerated for up to 4 days – flavors intensify overnight!
- Freeze for up to 3 months (rice separately).
- Garnish with additional fresh basil, cilantro, or a squeeze of lime juice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-Fry, Simmer
- Cuisine: Thai-Inspired