Coconut Curry Basil Chicken Recipe
Introduction
This Coconut Curry Basil Chicken is a flavorful and comforting dish that combines tender chicken with rich coconut milk and fragrant curry spices. Finished with fresh basil and a hint of lime, it’s perfect served over steamed rice for a quick and satisfying meal.
Ingredients
- 2 pounds chicken breasts or thighs, cut into bite-size pieces
- 2 tablespoons regular or spicy curry powder
- 2 tablespoons salted butter or olive oil
- 1 yellow onion, sliced or chopped
- 2 cloves garlic, chopped
- 1-2 jalapeños, seeded if desired, and chopped
- 1 can full-fat coconut milk
- 2 teaspoons tamari, soy sauce, or fish sauce
- 2 teaspoons honey
- 2 cups finely shredded kale or spinach
- Salt and black pepper, to taste
- 1 cup fresh Thai basil or sweet basil
- 1/2 cup roasted cashews (optional)
- 2 tablespoons fresh lime juice
- Steamed rice, for serving
Instructions
- Step 1: In a large skillet, combine the chicken, butter or olive oil, curry powder, and onions. Set over medium-high heat and cook for 3 minutes, allowing the chicken to begin browning.
- Step 2: Add the chopped garlic and jalapeños to the skillet and cook for another 2 minutes until fragrant.
- Step 3: Pour in the coconut milk, tamari (or soy sauce/fish sauce), and honey. Stir to combine.
- Step 4: Mix in the shredded kale or spinach, then season with salt and black pepper. Continue cooking for 5 to 10 minutes until the chicken is cooked through and the greens have wilted.
- Step 5: Stir in the fresh basil leaves, lime juice, and roasted cashews if using. Adjust seasoning as needed.
- Step 6: Serve the coconut curry chicken and sauce over steamed rice, garnished with additional basil and lime juice if desired.
Tips & Variations
- For a milder dish, remove the seeds from jalapeños or reduce the amount used.
- Swap kale or spinach with other quick-wilting greens like Swiss chard or bok choy.
- Use chicken thighs for juicier meat or breasts for a leaner option.
- Add extra vegetables such as bell peppers or snap peas for more texture and color.
- To make it gluten-free, ensure soy sauce is tamari or choose fish sauce as an alternative.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water or coconut milk when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of protein instead of chicken?
Yes, shrimp or tofu can be good alternatives. Adjust cooking times accordingly to avoid overcooking.
Is this recipe spicy?
The heat level depends on the amount and type of jalapeños used and whether you choose regular or spicy curry powder. Modify these ingredients to suit your spice preference.
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Coconut Curry Basil Chicken Recipe
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
This Coconut Curry Basil Chicken is a vibrant, flavorful dish featuring tender chicken simmered in a creamy coconut curry sauce infused with aromatic basil and a hint of spice from jalapeños. Perfectly balanced with savory tamari, a touch of honey, and fresh lime juice, it makes a comforting yet healthy meal served over steamed rice.
Ingredients
Protein
- 2 pounds chicken breasts or thighs, cut into bite-size pieces
Spices and Oils
- 2 tablespoons regular or spicy curry powder
- 2 tablespoons salted butter or olive oil
Vegetables
- 1 yellow onion, sliced or chopped
- 2 cloves garlic, chopped
- 1–2 jalapeños, seeded if desired, and chopped
- 2 cups finely shredded kale or spinach
Liquids and Sauces
- 1 can full-fat coconut milk (approximately 13.5–14 oz)
- 2 teaspoons tamari, soy sauce, or fish sauce
- 2 teaspoons honey
- 2 tablespoons fresh lime juice
Herbs and Nuts
- 1 cup fresh Thai basil or sweet basil
- 1/2 cup roasted cashews (optional)
Seasoning
- Salt and black pepper to taste
Serving
- Steamed rice, for serving
Instructions
- Start Cooking the Chicken: In a large skillet, heat the salted butter or olive oil over medium-high heat. Add the bite-sized chicken pieces, curry powder, and sliced or chopped onions. Cook for approximately 3 minutes, allowing the chicken to brown slightly and the onions to soften.
- Add Aromatics: Incorporate the chopped garlic and jalapeños into the skillet. Continue cooking for another 2 minutes until the garlic becomes fragrant and jalapeños soften, adding a subtle heat to the dish.
- Simmer with Coconut Milk and Greens: Pour in the full-fat coconut milk, tamari (or soy/fish sauce), and honey. Stir in the finely shredded kale or spinach and season with salt and black pepper to taste. Allow the mixture to simmer for 5 to 10 minutes, stirring occasionally, until the chicken is fully cooked through and the greens have wilted nicely.
- Finish with Basil, Lime, and Cashews: Remove the skillet from heat and stir in the fresh basil leaves, fresh lime juice, and roasted cashews if using. These ingredients add vibrant freshness and texture to the creamy curry.
- Serve: Serve the coconut curry basil chicken hot over a bed of steamed rice. Garnish with extra fresh basil and a squeeze of lime juice if desired for an added burst of flavor.
Notes
- You can substitute chicken thighs for breasts for a juicier, more flavorful dish.
- Adjust the amount of jalapeños based on your preferred spice level.
- Use full-fat coconut milk for a richer sauce; light coconut milk will make a thinner curry.
- Roasted cashews are optional but add a nice crunchy texture contrast.
- Serve immediately over steamed rice or your choice of grain such as quinoa or cauliflower rice for a low-carb option.
- Fresh Thai basil has a slightly spicier, more intense flavor, but sweet basil is a great alternative if Thai basil is unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Keywords: Coconut Curry, Basil Chicken, Thai Chicken Curry, Coconut Milk Curry, Healthy Chicken Dinner
