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
Scale
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
