Thai Basil Chicken in Coconut Curry Sauce
Dive into the vibrant flavors of Thailand with this irresistible Thai Basil Chicken in Coconut Curry Sauce! Tender pieces of chicken are simmered to perfection in a luxuriously creamy coconut milk base, infused with the bold zest of Thai red curry paste, aromatic garlic, and freshly grated ginger. Crisp red bell peppers and julienned carrots add a delightful crunch, while fragrant Thai basil leaves and a splash of lime juice deliver authentic, herbaceous notes that elevate every bite. Perfectly balanced with fish sauce and a hint of brown sugar, this easy one-pan dish is ready in just 40 minutes, making it ideal for a weeknight dinner or an exotic feast. Serve over fluffy jasmine rice for an unforgettable meal that will transport your taste buds straight to Southeast Asia!
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Recipe Information
Ingredients
- 1 pound Chicken breast or thighs, boneless and skinless
- 2 tablespoons Vegetable oil or coconut oil
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 medium Shallots, finely chopped
- 3 tablespoons Thai red curry paste
- 1 can (13.5 oz) Coconut milk, full-fat
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 cup Chicken broth
- 1 cup (loosely packed) Thai basil leaves, fresh
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned or thinly sliced
- 1 tablespoon Lime juice, freshly squeezed
- 2 cups Jasmine rice, cooked (optional for serving)
Instructions
Cut the chicken into bite-sized pieces and set aside.
Heat the vegetable or coconut oil in a large skillet or wok over medium-high heat.
Add the minced garlic, grated ginger, and chopped shallots to the skillet, stirring frequently, and sauté for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for another minute to release the flavors.
Pour in the coconut milk, fish sauce, brown sugar, and chicken broth. Stir well to combine, ensuring the curry paste is fully mixed into the liquid.
Bring the sauce to a gentle simmer, then reduce the heat to medium.
Add the chicken pieces to the skillet, stirring to coat them in the sauce. Let the chicken cook for about 8-10 minutes or until fully cooked through.
Add the sliced red bell pepper and julienned carrot to the skillet. Cook for an additional 3-4 minutes until the vegetables are slightly tender but still crisp.
Stir in the Thai basil leaves and cook for 1-2 minutes until wilted.
Remove the skillet from heat and squeeze in the fresh lime juice. Taste and adjust seasoning if needed.
Serve the Thai basil chicken in coconut curry sauce over cooked jasmine rice if desired, and enjoy!
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4600 mg | 200% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 28.3 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 481 mg | 37% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2994 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
