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
Scale
- 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
Instructions
- 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.
Notes
- 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