Basil Chicken Coconut Curry Sauce (Printable)
Tender chicken in fragrant coconut curry with fresh basil, balancing creamy and spicy flavors in 40 minutes.
# What You'll Need:
→ Protein
01 - 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables & Herbs
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, minced
05 - 1 red bell pepper, sliced thinly
06 - 1 cup fresh basil leaves (Thai basil preferred)
→ Sauce & Liquids
07 - 1 (14 oz) can coconut milk (full-fat)
08 - 2 tablespoons red curry paste (use less for milder flavor)
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce (use tamari for gluten-free)
11 - 1 teaspoon brown sugar
12 - 1 tablespoon lime juice
13 - 2 tablespoons vegetable oil
→ Optional Garnish
14 - Lime wedges
15 - Extra basil leaves
16 - Sliced chili
# How To Make:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add chopped onion; sauté for 2-3 minutes until softened and translucent.
03 - Stir in garlic and ginger; cook for 1 minute until fragrant, being careful not to burn.
04 - Add chicken pieces and cook, stirring constantly, until no longer pink on the outside (about 4 minutes).
05 - Stir in red curry paste and sliced bell pepper; sauté for 2 minutes, coating the chicken and vegetables evenly with paste.
06 - Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine. Bring to a gentle simmer and cook uncovered for 10-12 minutes, until the chicken is cooked through and the sauce thickens slightly.
07 - Stir in basil leaves and lime juice; cook for 1 more minute until basil is wilted. Adjust seasoning to taste. Serve hot, garnished with lime wedges and extra basil if desired.
# Expert Tips:
01 -
- The sauce comes together in one pan but tastes like it simmered all day
- Perfect for those nights when you want takeout flavors but made your own way
02 -
- Coconut milk can separate if you boil it too hard, so keep that simmer gentle
- The sauce will thicken as it stands, so dont worry if it looks a bit thin in the pan
03 -
- Toast your curry paste in the hot pan for 30 seconds before adding liquids to unlock deeper flavor
- Let the sauce rest off-heat for 5 minutes before serving, it gives the flavors time to marry