Basil Chicken Coconut Curry (Printable Version)
Juicy chicken pieces in a creamy coconut curry sauce with fresh basil and aromatic spices.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
→ Vegetables & Herbs
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, sliced
05 - 1 cup fresh basil leaves, chopped (plus extra for garnish)
06 - 1 tablespoon fresh ginger, grated
→ Liquids
07 - 1 can (14 oz) coconut milk
08 - 1 tablespoon soy sauce (gluten-free tamari recommended)
09 - 1 tablespoon fish sauce
→ Spices & Seasonings
10 - 2 tablespoons red curry paste
11 - 1 tablespoon olive oil or coconut oil
12 - 1 teaspoon ground turmeric
13 - 1 teaspoon sugar
14 - Salt and black pepper to taste
15 - Juice of 1 lime
# How To Make It:
01 - Heat olive oil or coconut oil in a large skillet or wok over medium-high heat until the oil shimmers.
02 - Add the finely chopped onion, minced garlic, and grated ginger to the hot pan. Sauté for 2 to 3 minutes, stirring frequently, until the aromatics are fragrant and the onion turns translucent.
03 - Stir in the red curry paste and ground turmeric. Cook for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.
04 - Add the bite-sized chicken pieces to the skillet. Sauté for 4 to 5 minutes, turning occasionally, until lightly browned on all sides.
05 - Add the sliced red bell pepper and cook for an additional 2 minutes, allowing it to soften slightly while retaining some crunch.
06 - Pour in the coconut milk, soy sauce, fish sauce, and sugar. Stir well to combine and bring the mixture to a gentle simmer.
07 - Reduce heat to medium and cook uncovered for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to a creamy consistency.
08 - Stir in the chopped fresh basil and lime juice. Cook for 1 minute more, just until the basil wilts and the lime brightens the dish.
09 - Taste the curry and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra basil leaves. Pair with steamed jasmine rice for a complete meal.
# Helpful Hints:
01 -
- The sauce practically builds itself while the chicken simmers, so you look like you tried way harder than you actually did.
- It is gluten free and dairy free without feeling like anything is missing, which makes it a safe bet for nearly any dinner guest.
02 -
- Do not skip the step of blooming the curry paste in the dry pan before adding liquid because it is the difference between flat flavor and something deeply layered.
- Resist the urge to stir the chicken constantly when it first hits the pan because letting it sit is how you get that golden sear.
03 -
- Shake your can of coconut milk vigorously before opening because the cream and water often separate and you want a smooth pour.
- If you want thicker sauce without reducing it further, mash a few pieces of chicken against the side of the pan and stir them back in for natural thickening.