There’s something undeniably magical about the way certain dishes can transport you to far-off places with just a few bites. For me, it’s the rich, creamy flavor of coconut curry that conjures up memories of sunny days and balmy evenings, perhaps under swaying palm trees. This Basil Chicken in Coconut Curry Sauce is one of those recipes that fills your kitchen with an irresistible aroma and your heart with warmth. Every time I make this dish, it reminds me of a cozy evening spent with loved ones, enjoying food that’s not only satisfying but also infused with love and care.
Recipe Timing
- Prep Duration: 10 minutes
- Active Cooking: 15 minutes
- Total Duration: 25 minutes
- Portion Size: Serves 2-3
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 380 calories
- Protein: 30 grams
- Carbs: 10 grams
- Fats: 24 grams
- Fiber: 1 gram
- Sugars: 2 grams
- Sodium: 600 mg
Why You’ll Love This Basil Chicken in Coconut Curry Sauce
The true beauty of this Basil Chicken in Coconut Curry Sauce lies in its simple yet captivating flavors. The creamy coconut milk melds so perfectly with the vibrant heat of red curry paste, while fresh basil adds a burst of herbal brightness. The chicken becomes tender, soaking up all the delicious sauce that can even make a bowl of rice worthwhile. With each bite, you’ll experience a delightful harmony of flavors that turn a simple dinner into a culinary adventure.
The Complete Cooking Journey
Embarking on this culinary journey is as simple as gathering a handful of ingredients you likely have on hand. The preparation is quick, making it perfect for those busy weeknights or when you want to impress a guest without spending all day in the kitchen. Plus, the clean-up is a breeze—so you can focus on savoring the feast rather than dreading the dishes!
Ingredients:
- 2 chicken breasts, cut into pieces
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup fresh basil leaves
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- Salt, to taste
- Pepper, to taste
Method:
Step 1: Heat the Oil
Heat vegetable oil in a large skillet over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant.
Step 2: Cook the Chicken
Add chicken pieces and cook until they are browned and cooked through.
Step 3: Add the Curry Paste
Stir in the red curry paste and cook for another minute to awaken those vibrant flavors.
Step 4: Combine with Coconut Milk
Pour in the coconut milk, stirring to combine all the ingredients into a creamy sauce.
Step 5: Allow to Simmer
Let it simmer for about 10 minutes, allowing the sauce to thicken and flavors to meld beautifully.
Step 6: Incorporate Fresh Basil
Add fresh basil leaves and season with salt and pepper, giving it one last gentle stir.
Step 7: Serve Hot
Serve hot with rice or noodles, and enjoy every single bite!
Serving Suggestions & Pairings
This dish pairs beautifully with fluffy jasmine rice or slick noodles; both absorb the luscious curry sauce perfectly. Consider serving it alongside a fresh salad or some steamed broccoli for a pop of green. A cold beer or a crisp white wine can complement the spice beautifully.
Storage & Leftovers Guide
Fridge leftovers can be stored in an airtight container for up to 3 days. When reheating, add a splash of coconut milk or water to restore creaminess. Although I doubt you’ll have many leftovers—this dish tends to disappear!
Kitchen Wisdom & Success Tips
- If you like it spicy, don’t hesitate to add more red curry paste.
- Fresh herbs are always better than dried; if you can get your hands on some, go for it.
- If you’re looking to cut down on carbs, serve with zucchini noodles or cauliflower rice instead.
Flavor Variations & Adaptations
Feeling adventurous? Swap out the chicken for shrimp or tofu for a different spin. You could also add vegetables like bell peppers or snap peas for more color and nutrition. The possibilities are endless!
Reader Questions & Solutions
- What if I can’t find red curry paste? You can use green curry paste or make a simple spice blend with common spices like cumin and coriander, although the flavor will differ.
- Can I make this recipe vegetarian? Absolutely! Substitute chicken with tofu and use vegetable broth for added depth.
- Is coconut milk dairy-free? Yes, coconut milk is a great dairy substitute, making this an excellent choice for those with lactose intolerance.
- How spicy is this recipe? The level of spiciness can be adjusted by the amount of curry paste. Start with less if you’re sensitive to spice and add to your taste.
- What type of rice should I use? Jasmine rice is more fragrant and traditional, but any long-grain rice works well.
Wrapping Up
Cooking Basil Chicken in Coconut Curry Sauce is more than just making a meal; it’s about creating experiences and memories that linger long after the last bite. Whether you’re sharing this dish with family or treating yourself, each spoonful offers warmth and comfort. So grab your ingredients, step into the kitchen, and let the delicious aromas carry you away to a tropical paradise! Enjoy, and happy cooking!
Print
Basil Chicken in Coconut Curry Sauce
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
- Diet: Gluten-Free
Description
A rich and creamy basil chicken dish infused with vibrant red curry paste and coconut milk, perfect for a cozy dinner.
Ingredients
- 2 chicken breasts, cut into pieces
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup fresh basil leaves
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- Salt, to taste
- Pepper, to taste
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant.
- Add chicken pieces and cook until browned and cooked through.
- Stir in red curry paste and cook for another minute to awaken the flavors.
- Pour in the coconut milk, stirring to combine all ingredients into a creamy sauce.
- Let it simmer for about 10 minutes, allowing the sauce to thicken and flavors to meld.
- Add fresh basil leaves and season with salt and pepper, giving it one last gentle stir.
- Serve hot with rice or noodles.
Notes
For a spicy kick, add more red curry paste. Fresh herbs yield the best flavor. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
