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.

Ingredients

Scale

Chicken and Curry Base

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

Sauce and Greens

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

Finishing Touches

1 cup fresh Thai basil or sweet basil leaves
1/2 cup roasted cashews (optional)
2 tablespoons fresh lime juice
Steamed rice, for serving

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

Nutrition

Serving Size: 1 cup curry with 1/2 cup rice
Calories: 420 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 28 g
Saturated Fat: 18 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 75 mg

Keywords: coconut curry chicken, basil chicken curry, Thai chicken recipe, coconut milk curry, easy chicken curry, weeknight dinner