Get ready to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! This Basil Coconut Curry Chicken is not just a meal—it's an experience that combines creamy coconut milk, aromatic red curry paste, and fresh basil into a dish so irresistible, you'll want to make it again and again. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to deliver restaurant-quality flavors right in your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 cup basil leaves
- 1 bell pepper, sliced
- 2 tbsp fish sauce
Instructions
- Prepare all ingredients by cutting chicken breast into 1-inch cubes, slicing bell pepper into thin strips, and roughly chopping fresh basil leaves.
- Heat a large skillet or wok over medium-high heat and add a tablespoon of neutral cooking oil.
- Add cubed chicken to the hot pan and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly golden and mostly cooked through.
- Push chicken to one side of the pan and add red curry paste directly to the empty space, stirring and cooking the paste for 30 seconds to release its aromatic oils.
- Pour in the entire can of coconut milk, stirring to combine the curry paste and milk, creating a smooth, creamy sauce.
- Add sliced bell peppers and fish sauce to the skillet, stirring to incorporate all ingredients.
- Reduce heat to medium-low and simmer the curry for 10-12 minutes, allowing the sauce to thicken slightly and the peppers to become tender.
- In the final 2 minutes of cooking, fold in the fresh basil leaves, letting them wilt and release their fragrant oils.
- Taste and adjust seasoning with additional fish sauce or salt if needed.
- Remove from heat and let the curry rest for 2-3 minutes before serving over steamed jasmine rice.
Tips
- Choose High-Quality Ingredients: Use fresh basil leaves and a good quality red curry paste for the most authentic flavor.
- Prep Work is Key: Cut chicken and vegetables uniformly to ensure even cooking.
- Temperature Control: Cook chicken on medium-high heat initially to get a nice golden color, then reduce heat when adding coconut milk to prevent separation.
- Don't Rush the Curry Paste: Take time to bloom the curry paste in the pan to release its full aromatic potential.
- Fresh Basil Matters: Add basil leaves at the very end to preserve their bright flavor and vibrant color.
- Let It Rest: Allow the curry to sit for a few minutes after cooking to let the flavors meld together.
- Serve with Perfect Accompaniments: Steamed jasmine rice is traditional, but you can also try this with cauliflower rice for a low-carb option.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 24g
Saturated Fat: 18g
Cholesterol: 95mg
