This Basil Chicken with Coconut Curry Sauce has lived in my weeknight rotation for years because it strikes the perfect balance between comfort and brightness. I discovered this combination one rainy evening when I wanted something quick but layered with flavor: the rich creaminess of coconut milk, the warm heat of red curry paste, and the cooling sweetness of fresh basil. The first time I made it, my partner declared it restaurant-level and we haven’t looked back. The texture—tender chicken pieces bathing in a silky, slightly spicy sauce with crisp-tender vegetables—makes each bite varied and satisfying.

I first learned to rely on this method while cooking for friends who have very different spice tolerances. By controlling the curry paste and brown sugar, it becomes versatile: mild and sweet for some nights, more assertive the next time. The dish comes together fast, fills the kitchen with an intoxicating aroma, and leaves enough leftover to reheat beautifully for lunch. It’s one of those recipes that reliably brings people to the table and invites seconds.

Ingredients

• Boneless skinless chicken thighs: Use 1 pound of thighs trimmed of excess fat and cut into 3/4-inch pieces. Thighs stay juicier than breasts; look for fresh, firm pieces with a pale-pink color. If you prefer, use chicken breast but reduce cooking time slightly to avoid drying out.
• Vegetable oil: 1 tablespoon to sear the chicken—neutral oils like canola or sunflower work well for high-heat sautéing without overpowering the curry aroma.
• Onion, garlic, ginger: One medium onion finely chopped, 3 cloves garlic minced, and 1 tablespoon fresh ginger grated. These aromatics are the backbone of the sauce—don’t skip them and choose fresh ginger for brightness.
• Red curry paste: 1 tablespoon; Thai red curry paste brings chili, lemongrass, and warm spices. Brands like Mae Ploy or Thai Kitchen are widely available. Adjust up or down to control heat.
• Coconut milk: One 13.5-ounce can of full-fat coconut milk gives a silky mouthfeel and rounds the curry heat. Shake the can then stir to combine solid and liquid if separated.
• Fish sauce & brown sugar: 1 tablespoon fish sauce (or 1 tablespoon soy sauce/ tamari for a vegetarian option) and 1 tablespoon packed brown sugar balance saltiness and sweetness to create a well-rounded sauce.
• Fresh basil: 1 cup loosely packed chopped Thai or sweet basil leaves added at the end for fragrant herbaceousness. Reserve a few leaves for garnish.
• Vegetables: One bell pepper sliced and 1 cup snap peas for color and crunch. Use seasonal vegetables you like—snow peas, green beans, or zucchini are great substitutes.
• Rice or noodles: Cooked jasmine rice or rice noodles for serving; plan on about 3 to 4 cups cooked rice total to serve 4.

Instructions

Heat the oil:Place a large skillet over medium heat and add 1 tablespoon vegetable oil. Let the oil shimmer but not smoke—about 1 to 2 minutes—so it delivers an even sear on the chicken without burning the aromatics.Sauté the aromatics:Add the finely chopped onion and cook for 3–4 minutes until translucent and slightly golden at the edges. Stir frequently so the onion softens evenly. Add 3 minced garlic cloves and 1 tablespoon grated ginger and cook another 1–2 minutes until fragrant; this step builds a deep base for the sauce.Brown the chicken:Increase heat to medium-high and add the 1 pound bite-sized chicken thighs in a single layer. Cook 5–7 minutes, stirring occasionally, until the pieces are browned on most sides but not fully cooked through—browning adds flavor through the Maillard reaction.Add the red curry paste:Reduce heat to medium and stir in 1 tablespoon red curry paste. Cook for 30–45 seconds, allowing the paste to bloom in the oil and aromatics; this releases its essential oils and deepens flavor.Pour in coconut milk:Add a 13.5-ounce can of coconut milk and stir to combine, scraping any browned bits from the pan bottom. Bring to a gentle simmer so the sauce thickens slightly and the chicken finishes cooking—about 8–10 minutes.Season and simmer:Stir in 1 tablespoon fish sauce (or soy sauce) and 1 tablespoon brown sugar. Taste after a few minutes and adjust—a splash more fish sauce for saltiness or a pinch more sugar for balance. Simmer uncovered for 8–10 minutes so flavors meld and sauce reduces to a silky consistency.Add vegetables:Stir in 1 sliced bell pepper and 1 cup snap peas. Cook 4–6 minutes until vegetables are tender-crisp—this keeps their color and texture. Overcooking will turn them mushy and dull the dish.Finish with basil and serve:Turn off the heat and fold in 1 cup chopped fresh basil leaves, reserving a few for garnish. The residual heat wilts the basil without losing its fragrance. Serve immediately over jasmine rice or rice noodles, topped with extra basil and a lime wedge if you like.

Storage Tips

Store leftover curry in airtight containers in the refrigerator for up to 3 days. Because coconut milk firms up when chilled, the sauce may become thicker and slightly separated; reheat gently in a skillet over low-medium heat with a tablespoon or two of water to bring it back to a smooth consistency. For freezing, portion the curry without rice into freezer-safe containers and leave 1/2-inch headspace; freeze up to 3 months. Thaw overnight in the refrigerator and finish reheating slowly on the stovetop to avoid overcooking the chicken. Label containers with the date for best quality tracking.

Ingredient Substitutions

If you need a vegetarian version, swap the chicken for firm tofu (press and cube) and replace fish sauce with 1 tablespoon soy sauce or tamari; add 1 teaspoon miso for umami depth. Substitute light coconut milk to reduce calories, but expect a thinner sauce—add 1 teaspoon cornstarch slurry if you want more body. For gluten-free preparation, use tamari or a certified gluten-free soy sauce and check curry paste labels. Vegetables are flexible: thinly sliced zucchini, baby corn, or green beans all make fine additions—adjust cooking time to keep them crisp-tender.

Serving Suggestions

Serve this curry over steamed jasmine rice to soak up the sauce, or use rice noodles for a lighter base. Garnish with extra basil leaves, a sprinkle of chopped roasted peanuts for crunch, and lime wedges to brighten the bowl. For a dinner party, serve with cucumber salad and pickled carrots to cut through the richness. Pair with a crisp, slightly sweet white wine like Riesling or a light lager for a refreshing contrast.

Cultural Background

This recipe draws from Thai flavor principles—balancing salty, sweet, sour, and spicy elements. Coconut milk and red curry paste are staples in southern and central Thai cooking, while basil (Thai basil in particular) is used widely across Southeast Asian cuisines to add aromatic lift. The dish is a home-cook adaptation that combines classic elements in a simplified skillet method suitable for western kitchens, maintaining the essential balance that makes Thai-inspired curries so addictive.

Seasonal Adaptations

In summer, highlight fresh produce: add cherry tomatoes and thinly sliced summer squash to introduce natural sweetness. In winter, use hearty vegetables like carrots and baby potatoes (parboil first) to make the curry more substantial. For holiday gatherings, double the batch and serve family-style with steamed broccolini and sticky rice—adjust seasoning at the end since larger batches can mute flavors slightly.

Meal Prep Tips

To meal-prep, divide cooked curry into 4 portions without rice and store in airtight containers. Prep jasmine rice separately and portion into microwave-safe containers; when reheating, loosen rice with a tablespoon of water. To speed dinner on busy nights, chop vegetables and marinate chicken briefly in a tablespoon of soy or fish sauce the night before. Reheat curry gently on the stove, add basil at the end, and assemble bowls in under 10 minutes.

There’s a simple joy in sharing this dish: it’s fast, forgiving, and full-flavored. Make it your own by varying the vegetables and basil amount—small adjustments create new favorites.