Basil Chicken Coconut Curry is a delightful dish that transports your taste buds straight to Southeast Asia with every bite. This vibrant curry is not just a meal; it’s an experience steeped in rich flavors and aromatic spices that have been cherished for generations. The combination of tender chicken, creamy coconut milk, and fresh basil creates a symphony of taste and texture that is both comforting and invigorating.
As someone who has always been fascinated by the culinary traditions of different cultures, I find that Basil Chicken Coconut Curry holds a special place in my heart. It’s a dish that brings people together, whether enjoyed on a cozy weeknight or served at a festive gathering. The balance of savory and sweet, along with the fragrant basil, makes it a favorite among family and friends. Plus, it’s incredibly convenient to prepare, making it a go-to recipe for busy days. Join me as we dive into this delicious journey of flavors and learn how to create your own Basil Chicken Coconut Curry at home!
Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup fresh basil leaves, roughly chopped
- Juice of 1 lime
- Salt and pepper to taste
- Cooked jasmine rice, for serving
Preparing the Chicken
- Start by gathering all your ingredients. This will make the cooking process smoother and more enjoyable.
- In a large bowl, season the chicken pieces with salt and pepper. This simple step enhances the flavor of the chicken.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the seasoned chicken pieces.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned on all sides. You don’t need to cook it through at this stage, as it will finish cooking later.
- Once browned, remove the chicken from the skillet and set it aside on a plate. This will allow the chicken to rest while we prepare the sauce.
Making the Curry Base
- In the same skillet, add the chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the minced garlic and grated ginger to the skillet. Stir them in and cook for an additional 1-2 minutes, being careful not to let them burn.
- Next, add the red curry paste to the skillet. Stir it into the onion mixture, allowing it to cook for about 1 minute. This will help release the flavors of the spices.
- Pour in the coconut milk and chicken broth, stirring well to combine everything. The mixture should be creamy and fragrant at this point.
- Add the fish sauce and brown sugar to the skillet. Stir until the sugar is dissolved and everything is well mixed.
Cooking the Vegetables
- Now it’s time to add the chicken back into the skillet. Stir it into the curry base, ensuring that the chicken is well coated with the sauce.
- Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it cook for about 10 minutes. This allows the chicken to cook through and absorb the flavors of the curry.
- After 10 minutes, add the sliced red bell pepper and green beans to the skillet. Stir them in and let the curry simmer for an additional 5-7 minutes, or until the vegetables are tender but still crisp.
Finishing Touches
- Once the vegetables are cooked to your liking, remove the skillet from the heat. Stir in the chopped basil leaves and lime juice. The basil adds a fresh, aromatic flavor that complements the curry beautifully.
- Give the curry a taste and adjust the seasoning if necessary. You can add more salt, pepper, or lime juice according to your preference.
- Let the curry sit for a few minutes to allow the flavors to meld together. This is a great time to prepare your jasmine rice if you haven’t done so already.
Serving the Dish
- To serve, spoon a generous portion of jasmine rice onto each plate.
- Top the rice with a hearty serving of the basil chicken coconut curry. Make sure to include plenty of the sauce and vegetables for a balanced meal.
- Garnish with additional fresh basil leaves if desired, and serve with lime wedges on the side for an extra burst of flavor.
- Total Time: 45 minutes
- Yield: 4 servings 1x
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup fresh basil leaves, roughly chopped
- Juice of 1 lime
- Salt and pepper to taste
- Cooked jasmine rice, for serving
- Start by gathering all your ingredients. This will make the cooking process smoother and more enjoyable.
- In a large bowl, season the chicken pieces with salt and pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the seasoned chicken pieces.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until browned on all sides. It doesn’t need to be cooked through at this stage.
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the chopped onion. Sauté for about 3-4 minutes until translucent and fragrant.
- Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Stir in the red curry paste and cook for about 1 minute to release the flavors.
- Pour in the coconut milk and chicken broth, stirring well to combine.
- Add the fish sauce and brown sugar, stirring until the sugar is dissolved.
- Return the chicken to the skillet, stirring to coat it in the curry base.
- Bring the mixture to a gentle simmer, reduce heat to medium-low, and cook for about 10 minutes.
- Add the sliced red bell pepper and green beans, simmering for an additional 5-7 minutes until the vegetables are tender but still crisp.
- Remove the skillet from heat and stir in the chopped basil leaves and lime juice.
- Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
- Let the curry sit for a few minutes to allow the flavors to meld.
- Spoon a generous portion of jasmine rice onto each plate.
- Top with a hearty serving of the basil chicken coconut curry, including plenty of sauce and vegetables.
- Garnish with additional fresh basil leaves and serve with lime wedges on the side.
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For a spicier curry, add more red curry paste or some sliced chili peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Conclusion:
In summary, this Basil Chicken Coconut Curry is a must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of exotic flair. The combination of tender chicken, aromatic basil, and creamy coconut milk creates a dish that is not only delicious but also comforting and satisfying. Whether you serve it over a bed of fluffy jasmine rice, alongside warm naan, or even with a fresh salad, this curry is versatile enough to suit any palate. Feel free to experiment with variations by adding your favorite vegetables, such as bell peppers or snap peas, or even swapping the chicken for shrimp or tofu for a delightful twist. The beauty of this recipe lies in its adaptability, allowing you to make it your own while still enjoying the rich, savory flavors that make it so special. I encourage you to give this Basil Chicken Coconut Curry a try and experience the joy it brings to your table. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any modifications you made, or even a photo of your creation. Let’s spread the love for this incredible dish together! Happy cooking! Print
Basil Chicken Coconut Curry: A Flavorful Recipe for a Quick Dinner
Description
This Basil Chicken Coconut Curry features tender chicken thighs simmered in a rich coconut milk sauce with fresh vegetables and aromatic spices. Served over jasmine rice, it’s a comforting dish that bursts with flavor and is perfect for any occasion.
Ingredients
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