Top 1 Irresistible Basil Chicken with Coconut Curry Sauce
Creating delicious meals at home becomes easier with a simple, flavorful recipe like Basil Chicken with Coconut Curry Sauce. This dish combines tender chicken pieces with a rich, creamy sauce that bursts with flavor. Plus, it takes just a short time to prepare. You will love the blend of fresh basil and coconut, creating a comforting yet vibrant meal perfect for any day of the week.
Why Make This Recipe
This recipe stands out for several reasons. Firstly, it offers a delightful fusion of flavors, pairing the aromatic notes of basil with the warmth of curry. The coconut milk brings creaminess, making each bite satisfying. Moreover, it is healthy, packed with protein from chicken and loaded with vitamins from the veggies. Preparing this dish at home can help you control the ingredients, making it a healthier option compared to takeout. Enjoying your own home-cooked meal also adds joy to the dining experience, and it’s a fun way to impress family and friends with your cooking skills.
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How to Make Basil Chicken with Coconut Curry Sauce
Ingredients:
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon cornstarch (optional, for browning)
- 1 tablespoon olive oil or butter
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- ½ teaspoon turmeric (optional, for color and depth)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons soy sauce or tamari
- 1 tablespoon brown sugar or honey
- Juice of ½ lime
- ½ cup fresh basil leaves, chopped (plus more for garnish)
- Sliced bell peppers
- Snow peas
- Red pepper flakes or fresh chili for heat
- Chopped cilantro for extra garnish
Step by Step:
- Begin by seasoning the chicken pieces with salt, pepper, and cornstarch if using. This helps the chicken brown nicely.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add one tablespoon of olive oil or butter. Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
- Stir in the curry powder and turmeric, cooking for another minute to release the flavors.
- Pour in the coconut milk, soy sauce or tamari, brown sugar or honey, and lime juice. Stir to combine.
- Return the chicken to the skillet and bring the mixture to a gentle simmer. Let it cook for another 10 minutes until the chicken is cooked through.
- Add the chopped basil, sliced bell peppers, and snow peas. Cook for an additional 3-5 minutes until the veggies are tender.
- Adjust the seasoning, adding red pepper flakes or chili for desired heat.
- Serve hot, garnished with extra basil and chopped cilantro.
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How to Serve Basil Chicken with Coconut Curry Sauce
Serve this delightful basil chicken with a side of steamed jasmine rice or quinoa to soak up the delicious coconut curry sauce. You can also pair it with a fresh salad or some roasted vegetables for a wholesome meal. For an added touch, consider serving it with warm naan or pita bread for a more authentic experience.
How to Store Basil Chicken with Coconut Curry Sauce
Store any leftovers in an airtight container in the refrigerator. Enjoy them within 3-4 days for the best taste. If you need to keep it longer, you can freeze the cooled dish in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating to ensure safety and quality.
Tips to Make Basil Chicken with Coconut Curry Sauce
- Ensure you cut the chicken into uniform pieces for even cooking.
- Freshening the dish with lime juice right before serving adds a burst of brightness.
- Experiment with adding different vegetables like broccoli or spinach to boost nutrients.
- For an extra layer of flavor, consider marinating the chicken in coconut milk and spices for a couple of hours before cooking.
Variation
You can easily modify this recipe to suit your taste or dietary needs. Substitute chicken with tofu or shrimp for a vegetarian or seafood version. For a more intense flavor, add some red curry paste before adding the coconut milk. If you prefer a milder dish, skip the red pepper flakes.
FAQs
1. Can I use light coconut milk?
Yes, you can use light coconut milk for a lower calorie option, but the dish might lack some creaminess and richness.
2. What can I serve with Basil Chicken?
This dish pairs nicely with rice, quinoa, or flatbread. You can also serve it with a fresh salad.
3. How do I reheat leftovers?
Reheat the leftovers gently in a skillet over low heat or in the microwave until thoroughly warm. Add a splash of coconut milk to keep it moist if needed.
For more delicious chicken recipes, check out this high-protein chicken salad or explore flavorful options like this crispy garlic chicken fried rice.
Basil Chicken with Coconut Curry Sauce
Ingredients
Main Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon cornstarch (optional, for browning)
- 1 tablespoon olive oil or butter
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- ½ teaspoon turmeric (optional, for color and depth)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons soy sauce or tamari
- 1 tablespoon brown sugar or honey
- ½ lime Juice of
- ½ cup fresh basil leaves, chopped (plus more for garnish)
- Sliced bell peppers
- Snow peas
- Red pepper flakes or fresh chili for heat
- Chopped cilantro for extra garnish
Instructions
Preparation
- Season the chicken pieces with salt, pepper, and cornstarch if using.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 5-7 minutes until golden brown. Remove from skillet and set aside.
Cooking
- In the same skillet, add 1 tablespoon of olive oil or butter.
- Add the minced garlic and ginger, sauté for about 1 minute until fragrant.
- Stir in the curry powder and turmeric, cooking for another minute to release flavors.
- Pour in the coconut milk, soy sauce or tamari, brown sugar or honey, and lime juice. Stir to combine.
- Return the chicken to the skillet and bring to a gentle simmer. Cook for another 10 minutes until the chicken is cooked through.
- Add the chopped basil, sliced bell peppers, and snow peas. Cook for an additional 3-5 minutes until the veggies are tender.
- Adjust seasoning with red pepper flakes or chili for desired heat.
Serving
- Serve hot, garnished with extra basil and chopped cilantro.