Name: Coconut Curry Basil Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-inspired
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 (about 13.5 ounces); 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 leaves; 1/2 cup roasted cashews (optional); 2 tablespoons fresh lime juice; Steamed rice, for serving

Jump to Recipe

If you’re craving a dish that bursts with vibrant flavors and comforting warmth, let me introduce you to the Coconut Curry Basil Chicken. This recipe perfectly balances the rich creaminess of coconut milk with the aromatic punch of curry powder and fresh basil, creating a symphony of tastes that dance on your tongue. Tender pieces of chicken simmered with kale and a hint of lime offer a delightful texture that’s both hearty and fresh. Whether you’re new to Thai-inspired dishes or a seasoned fan, this Coconut Curry Basil Chicken will quickly become a beloved favorite in your kitchen.

Coconut Curry Basil Chicken Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Coconut Curry Basil Chicken are wonderfully straightforward but impactful, each lending a unique note to the overall flavor and texture. From the spicy warmth of curry powder to the vibrant freshness of basil, every component is essential to bring this dish to life.

Chicken breasts or thighs (2 pounds): Choose thighs for juiciness or breasts for leaner protein, cut into bite-size pieces for even cooking.
Curry powder (2 tablespoons): Regular or spicy, this adds the signature warmth and depth of the dish.
Salted butter or olive oil (2 tablespoons): Provides richness and helps sauté the aromatics beautifully.
Yellow onion (1, sliced or chopped): Offers a subtle sweetness when cooked down, balancing the spice.
Garlic (2 cloves, chopped): Adds an irresistible savory punch essential for any curry.
Jalapeños (1-2, seeded and chopped): Adds a gentle heat; feel free to remove seeds for milder flavor.
Full-fat coconut milk (1 can): Brings creamy richness and mellow sweetness to the curry sauce.
Tamari, soy sauce, or fish sauce (2 teaspoons): Adds umami and a subtle saltiness to deepen the flavor.
Honey (2 teaspoons): Balances heat and acidity with a touch of natural sweetness.
Kale or spinach (2 cups, finely shredded): Introduces a fresh, leafy texture and boosts the nutrition.
Salt and black pepper: Essential seasonings to bring out the flavors.
Fresh Thai basil or sweet basil (1 cup): The star herb, bringing fragrant brightness and a slightly peppery note.
Roasted cashews (1/2 cup, optional): For an added crunchy texture and nutty flavor.
Fresh lime juice (2 tablespoons): Adds zesty acidity to balance the creaminess perfectly.
Steamed rice: The perfect vehicle for soaking up all those luscious curry flavors.

How to Make Coconut Curry Basil Chicken

Step 1: Sauté the Chicken and Aromatics

Start by heating your salted butter or olive oil in a large skillet over medium-high heat. Toss in the bite-sized chicken pieces along with the curry powder and sliced onion. This initial sear builds a flavorful foundation, giving the chicken a deliciously spiced crust while softening the onions to bring out their natural sweetness. Cook this mixture for about 3 minutes until the chicken begins to brown.

Step 2: Add Garlic and Jalapeños for Aroma and Heat

Next, sprinkle in the chopped garlic and jalapeños. These aromatics are what awaken the senses and add layers of complexity. Sauté for another 2 minutes, allowing the garlic to become fragrant and the jalapeños to release just the right amount of heat into the pan.

Step 3: Pour in Coconut Milk and Seasonings

Pour the full can of creamy coconut milk into the skillet, followed by the tamari (or your choice of soy or fish sauce) and honey. Stir everything together so that the ingredients meld into a luscious curry sauce. At this stage, add the finely shredded kale or spinach and season with salt and pepper. The greens will wilt into the sauce, adding a lovely texture and earthiness. Let this simmer gently for 5 to 10 minutes, giving the chicken time to cook through fully and the flavors space to marry.

Step 4: Finish with Fresh Basil, Lime, and Cashews

Just before serving, stir in the fresh basil leaves, zesty lime juice, and optional roasted cashews. The basil will infuse the curry with an aromatic, peppery freshness, while the lime juice cuts through the richness of the coconut milk, brightening the entire dish. Cashews provide a delightful crunch that contrasts beautifully with the tender chicken and silky sauce.

How to Serve Coconut Curry Basil Chicken

Garnishes

To make your Coconut Curry Basil Chicken pop visually and taste-wise, add a sprinkle of freshly chopped basil leaves and a few extra roasted cashews on top. A light drizzle of lime juice freshens the plate just before serving, making every bite sparkle with flavor.

Side Dishes

This dish pairs beautifully with a steaming bowl of jasmine or basmati rice, which soaks up the rich curry sauce perfectly. For added texture and nutrition, a crisp cucumber salad or lightly pickled vegetables on the side can add a refreshing contrast to the creamy curry.

Creative Ways to Present

Serve the Coconut Curry Basil Chicken in individual bowls topped with a sprig of Thai basil and a wedge of lime on the side. For a fun twist, try stuffing the curry into warm naan bread or flatbreads for handheld bites. You could also spoon it over cauliflower rice for a low-carb option that still lets the flavors shine.

Make Ahead and Storage

Storing Leftovers

Allow your Coconut Curry Basil Chicken to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days, making it a convenient and delicious meal to enjoy later in the week.

Freezing

This curry freezes beautifully. Portion it into freezer-safe containers, leaving some room for expansion. It will stay fresh for up to 2 months. When ready to eat, thaw overnight in the fridge to maintain the best texture and flavor.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and ensure even warming. If the sauce thickens too much, a splash of water or coconut milk will bring it back to that perfect consistency. Avoid microwaving if possible to keep the chicken tender and the sauce creamy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually a fantastic choice because they stay juicy and tender during cooking, adding richness to the dish. Either option works well, so feel free to pick your favorite.

Is it possible to make this dish vegetarian?

Yes! Swap the chicken for firm tofu or chickpeas to transform this into a hearty vegetarian meal. Just ensure you adjust cooking times slightly to accommodate the different protein texture.

How spicy is the Coconut Curry Basil Chicken?

The heat level can be adjusted easily by the amount of jalapeños you add. For a mild curry, seed the peppers or use fewer; for a spicier kick, leave the seeds in or add more jalapeños. The dish balances heat with creaminess, so it’s generally well-suited to most palates.

Can I use dried basil instead of fresh?

Fresh basil is highly recommended for its bright and aromatic qualities, which really elevate this dish. If you must use dried, add it early in the cooking process and increase the amount, but the flavor won’t be quite the same.

What kind of rice pairs best with this curry?

Jasmine or basmati rice are top picks because their fragrant, slightly nutty flavor complements the creamy curry beautifully. Brown rice can also work if you prefer a nuttier, chewier bite and more fiber.

Final Thoughts

There’s something truly special about the way Coconut Curry Basil Chicken brings together creamy coconut, fragrant curry spices, and fresh herbs in a cozy, satisfying meal. It’s a recipe that feels both exotic and comforting, perfect for sharing with friends or treating yourself on a weeknight. Trust me, once you try this dish, it will quickly become a favorite go-to that you’ll want to make again and again.

Coconut Curry Basil Chicken Recipe

★★★★★

4.9 from 18 reviews

Author: lilan
Total Time: 30 minutes
Yield: 4 to 6 servings 1x
Diet: Low Lactose

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Description

A flavorful and creamy Coconut Curry Basil Chicken dish featuring tender chicken simmered in rich coconut milk with aromatic curry spices, fresh herbs, and a hint of heat from jalapeños. This quick and easy recipe is perfect for a comforting weeknight dinner served over steamed rice.

Instructions

Sauté the chicken and aromatics: In a large skillet, combine the chicken pieces, butter or olive oil, and curry powder. Add the sliced or chopped onion. Set the skillet over medium-high heat and cook for about 3 minutes, stirring occasionally, until the chicken begins to brown and the onions start to soften. Then add the chopped garlic and jalapeños and continue to cook for an additional 2 minutes to release their flavors.
Add coconut milk and greens: Pour the full-fat coconut milk into the skillet, followed by tamari or soy sauce and honey. Stir in the finely shredded kale or spinach and season with salt and black pepper to taste. Reduce the heat to medium and cook for 5 to 10 minutes, stirring occasionally, until the chicken is cooked through and the greens have wilted and integrated into the curry sauce.
Finish with basil, lime, and cashews: Remove the skillet from heat and stir in fresh Thai or sweet basil leaves, fresh lime juice, and roasted cashews if using. Mix well to combine all the flavors. Serve the coconut curry basil chicken hot over a bed of steamed rice, garnishing with extra basil leaves and a squeeze of lime juice for added brightness.

Notes

You can use chicken breasts or thighs depending on your preference; thighs tend to stay juicier.
For a spicier curry, keep the jalapeño seeds in; remove them for a milder heat.
Substitute kale with spinach or other sturdy greens according to preference.
To make this recipe gluten-free, use tamari sauce or fish sauce instead of soy sauce.
The dish pairs perfectly with jasmine or basmati rice for a fragrant accompaniment.
Optional cashews add a pleasant crunch and richness, but can be omitted for a nut-free version.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Thai-inspired