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Basil Coconut Chicken Curry – Ready in 20 minutes, elevate weeknight dinners with this quick, creamy curry, blending the bold flavors of Thai and Indian cuisines.
Ready to spice up your dinner routine with a dish that promises to transport your taste buds to where Thai flavors meet Indian tradition? Dive into this Basil Coconut Chicken Curry, a mouthwatering creation that’s both comforting and bursting with flavor. Believe me, it’s as easy to make as it is to love!
First off, it’s a breeze to whip up. In about 20 minutes, you can have a creamy, aromatic curry that’s perfect for any day of the week. Whether it’s a hectic Monday or a lazy Sunday, this dish has got you covered. The use of lite coconut milk not only achieves a thick and creamy consistency without the heaviness of full-fat milk but also keeps things on the lighter side without sacrificing flavor.
I serve it over fluffy Instant Pot Jasmine Rice with a side of warm, comforting Naan—both are equally fantastic for sopping up that delicious sauce. And for those watching their carbs, you can serve it with cauliflower rice to turn a decadent treat into a guilt-free pleasure.
The real star here is the fresh basil, which adds a bright, herby pop that elevates the rich coconut base. The best part is that this recipe uses ingredients that you probably already have in your pantry, which means no extra trips to the store.
Why You’ll Love Basil Coconut Chicken Curry
- No Special Ingredients Required – Forget the stress of finding exotic ingredients; this recipe calls for simple, readily available items in your grocery store, making it as convenient as it is delicious.
- Perfect for Meal Prep – This curry holds up beautifully for leftovers, meaning you can cook once and enjoy a fantastic meal multiple times. The flavors even deepen overnight, giving you a lunch or dinner that’s quick to reheat and packed with taste.
- Kid-Friendly with a Gourmet Twist – Mild yet enticing, the curry is adaptable to milder palates without sacrificing the gourmet feel, making it a dish that the whole family can enjoy together.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Boneless, Skinless Chicken Breasts
- Curry Powder
- Cumin
- Chili Powder
- Salt
- Olive Oil
- Red Onion
- Jalapeño
- Garlic
- Ginger
- Lite Coconut Milk – the kind in the can down the Asian aisle
- Chicken Broth – I use low sodium in my cooking
- Cornstarch
- Fresh Basil
- White Rice
How To Make Basil Coconut Chicken Curry
- Prep the Chicken. Toss the chicken cubes with curry powder, cumin, chili powder, and salt in a bowl to coat them evenly in spices.
- Sauté Chicken and Veggies. Heat olive oil in a large skillet over medium heat. Add the seasoned chicken, chopped red onion, and minced jalapeno. Cook until the chicken is lightly browned and the onions are soft; approximately 5-7 minutes.
- Add Aromatics. Stir in the minced garlic and ginger to the skillet, cooking for about a minute until the mixture is fragrant.
- Combine Liquids and Simmer. In a separate bowl, whisk together the lite coconut milk, chicken broth, and cornstarch until smooth. Pour this mixture into the skillet with the chicken and vegetables, stirring well. Allow the curry to simmer for 4-5 minutes or until the sauce thickens.
- Finish with Fresh Basil. Just before serving, mix in the freshly chopped basil to infuse the curry with its vibrant flavor.
- Season and Serve. Adjust the seasoning with salt and pepper to taste. Serve the hot basil coconut chicken curry over your choice of rice or with naan to enjoy a full meal.
Recipe Tips & Tricks
- Choose Quality Chicken. For leaner meat, opt for boneless, skinless chicken breasts, or use thighs for a juicier, richer flavor.
- Control the Heat. Adjust the amount of jalapeño or skip it altogether if you prefer a milder curry. Alternatively, add extra chili powder for more spice.
- Stir in Vegetables. Add bell peppers, carrots, or peas during the sautéing stage for an extra crunch and nutritional boost.
- Use Full-Fat Coconut Milk. For a creamier texture, you can substitute lite coconut milk with full-fat coconut milk, enhancing the richness of the curry.
- Experiment with Herbs. While basil is essential, feel free to incorporate cilantro or lemongrass for varied herbal notes that complement the coconut and spices.
- Add Citrus Zest. Grate a little lime zest into the curry before serving to add a fresh, zesty kick that cuts through the creaminess.
- Serve with Different Grains. Instead of white rice, try serving with brown rice, quinoa, or even over a bed of fresh spinach for a low-carb option.
- Make Ahead. Prepare this curry in advance and store it in the fridge for up to three days, as the flavors will deepen and meld beautifully over time.
If you’re sensitive to spice, you can omit the jalapeno altogether. For a mild but flavorful alternative, try adding a small amount of bell pepper for a slight crunch without the heat.
Absolutely! You can substitute the chicken with tofu, chickpeas, or a mix of vegetables like cauliflower and green peas. Just ensure these alternatives are cooked properly before adding them to the curry.
Leftover Basil Coconut Chicken Curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will intensify, making the leftovers even more delicious. Always reheat thoroughly before serving.
More Easy Dinner Recipes
Basil Coconut Chicken Curry
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts, cut into cubes
- 1 Tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 Tablespoon olive oil
- 1/2 red onion, finely chopped
- 1 jalapeno, seeded and minced
- 5 cloves garlic, minced
- 1 teaspoon fresh ginger, mined
- 14 oz can lite coconut milk
- 1/2 cup chicken broth
- 1 Tablespoon cornstarch
- 3 Tablespoon fresh basil, chopped
- 2 cups cooked white rice
Instructions
- In a bowl mix together diced chicken with curry powder, cumin, chili powder and salt. Set aside.
- In a large skillet heat olive oil until hot. Add chicken, onion, and jalapeno. Cook for 5-7 minutes until onions are soft and chicken is lightly browned.
- Add garlic and ginger and cook for 1 minute until fragrant.
- In a separate bowl mix together coconut milk, chicken broth and cornstarch until smooth. Pour into chicken mixture, stirring until well blended.
- Simmer for 4-5 minutes until it thickens. Season with salt and pepper to taste.
- Stir in fresh basil right before serving.
- Serve over hot rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I know the family will love this, amazing!
This looks so flavorful and simple! Would be great over cauliflower rice too!
This looks like a great dinner idea! Perfect for weeknights!
Love a good curry dish! I love the basil in there!
This I have to make! It looks so good!
This will quickly become a family favorite! Looks so yummy!
Help! I’m puzzled. Is this a Thai inspired dish that uses Indian curry powder?
It is a mix of both, and tastes incredible. Doesn’t really matter to me where it is from.