There’s something undeniably comforting about the warmth of a rich, creamy curry bubbling on the stove, especially when the air turns crisp and the evenings get longer. This Basil Chicken in Coconut Curry Sauce is one of those dishes that feels like a gentle hug after a long day. It’s got that perfect balance of creamy coconut milk, tender chicken, and fragrant spices that fill your kitchen with the kind of aroma that makes everyone peek their head in and ask, “What are you cooking?”
This recipe, while inspired by traditional Southeast Asian curries, has a unique twist: the addition of fresh basil, which brings a burst of brightness to the creamy, mildly spiced coconut sauce. It’s a dish that feels both exotic and familiar—hearty enough for winter nights but fresh enough to enjoy year-round.
I first discovered this style of coconut curry during a potluck dinner years ago. One of the guests, a friend who had spent time living in Thailand, brought a version of this dish and shared how basil was often used to finish off curries to give them a clean, herbaceous lift. Since then, it’s become a go-to in my kitchen—not just for its incredible flavor but for how easy it is to whip up on a weeknight.
Whether you’re new to curries or a long-time fan, this dish brings comfort, flavor, and just the right amount of flair to the table.
Why You’ll Love This Recipe:
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Quick and cozy: It comes together in under 45 minutes but tastes like you simmered it all day.
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Simple ingredients, bold flavor: Everyday ingredients create something truly special.
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Versatile: Serve it over rice, noodles, or with warm naan for scooping.
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Naturally dairy-free: Thanks to creamy coconut milk, this curry is rich without needing cream or butter.
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Aromatic & comforting: The mix of garlic, curry, and basil creates an unforgettable flavor combination.
INGREDIENTS YOU’LL NEED:
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1 lb boneless skinless chicken breasts, cut into bite-sized pieces
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1 Tbsp olive oil
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1 garlic clove, minced
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1/2 red bell pepper, thinly sliced
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1/2 yellow bell pepper, thinly sliced
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1 can (13.5 oz) coconut milk
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1 Tbsp cornstarch
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1 Tbsp curry powder
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1/2 tsp salt
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1/4 tsp crushed red pepper flakes (optional)
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6 fresh basil leaves, chopped
HOW TO MAKE BASIL CHICKEN IN COCONUT CURRY SAUCE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Cook the chicken
Start by heating the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re just cooked through, about 5–7 minutes. You want them to be golden on the outside but still juicy. Once they’re done, remove them from the pan and set aside. Don’t worry if they’re not totally cooked through—they’ll finish later in the sauce.
Step 2: Sauté the garlic and peppers
In the same pan, add a little more oil if needed, then toss in the garlic and sliced bell peppers. Sauté for 2–3 minutes until the garlic is fragrant and the peppers start to soften slightly. The colors are so vibrant at this point—it’s a little like edible art.
Step 3: Mix the sauce
In a bowl or measuring cup, whisk together the coconut milk, cornstarch, curry powder, salt, and red pepper flakes (if you’re using them). The cornstarch helps thicken the sauce beautifully, giving it that silky texture.
Step 4: Simmer it all together
Pour the coconut curry mixture into the skillet with the garlic and peppers. Stir well, then return the chicken to the pan. Let it simmer gently for about 8–10 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked. The smell? Absolutely mouthwatering.
Step 5: Add the fresh basil
Right before serving, stir in the chopped fresh basil. It adds that burst of herbal brightness that brings the whole dish together.
Step 6: Serve and enjoy
Ladle the curry over hot jasmine rice, basmati rice, or even rice noodles. Top with a few extra basil leaves if you’re feeling fancy.
HELPFUL TIPS:
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Use full-fat coconut milk: For the creamiest sauce, skip the lite version.
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Don’t skip the basil: Fresh basil is what makes this dish pop. If you’re out, try Thai basil or even fresh cilantro for a different twist.
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Customize the heat: Like it spicy? Add a dash more red pepper flakes or a bit of chopped chili. Want it milder? Just skip the spice altogether.
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Prep ahead: You can chop the peppers and chicken ahead of time and store them in the fridge to make this an even quicker weeknight dinner.
DETAILS:
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
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Yield: 4 servings
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Category: Dinner
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Method: Stovetop
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Cuisine: Asian-inspired
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Diet: Dairy-Free, Gluten-Free (check coconut milk & curry powder labels)
NOTES:
This dish is endlessly versatile. You can easily make it vegetarian by swapping the chicken for tofu or chickpeas. It’s also a great meal to double—leftovers taste even better the next day as the flavors continue to meld. Don’t forget to serve it with something to soak up that beautiful sauce!
NUTRITIONAL INFORMATION: (Estimated per serving)
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Calories: 340
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Protein: 26g
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Fat: 22g
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Carbohydrates: 10g
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Fiber: 2g
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Sugar: 4g
FREQUENTLY ASKED QUESTIONS:
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option—they’re extra juicy and flavorful.
Is this curry very spicy?
It’s quite mild as written, but you can easily adjust the heat by adding more (or less) crushed red pepper flakes.
Can I make this ahead of time?
Yes! In fact, it tastes even better the next day. Just reheat gently on the stove or in the microwave.
What kind of curry powder should I use?
Any mild yellow curry powder will work well here. If you have a favorite brand or blend, go for it!
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally to prevent the coconut milk from separating. You can also freeze the cooled curry in a freezer-safe container for up to a month.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy and flavorful meals:
CONCLUSION
There’s something special about meals that warm you from the inside out—and this Basil Chicken in Coconut Curry Sauce does just that. It’s easy enough for a quick dinner, but impressive enough to serve guests. And best of all? It’s the kind of dish that invites everyone to slow down, savor, and maybe even ask for seconds. Whether it’s your first time making curry or your hundredth, this recipe has a way of making your kitchen feel just a little more magical.
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Basil Chicken in Coconut Curry Sauce
Description
There’s something undeniably comforting about the warmth of a rich, creamy curry bubbling on the stove, especially when the air turns crisp and the evenings get longer. This Basil Chicken in Coconut Curry Sauce is one of those dishes that feels like a gentle hug after a long day. It’s got that perfect balance of creamy coconut milk, tender chicken, and fragrant spices that fill your kitchen with the kind of aroma that makes everyone peek their head in and ask, “What are you cooking?”
This recipe, while inspired by traditional Southeast Asian curries, has a unique twist: the addition of fresh basil, which brings a burst of brightness to the creamy, mildly spiced coconut sauce. It’s a dish that feels both exotic and familiar—hearty enough for winter nights but fresh enough to enjoy year-round.
I first discovered this style of coconut curry during a potluck dinner years ago. One of the guests, a friend who had spent time living in Thailand, brought a version of this dish and shared how basil was often used to finish off curries to give them a clean, herbaceous lift. Since then, it’s become a go-to in my kitchen—not just for its incredible flavor but for how easy it is to whip up on a weeknight.
Whether you’re new to curries or a long-time fan, this dish brings comfort, flavor, and just the right amount of flair to the table.
Ingredients
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 Tbsp olive oil
1 garlic clove, minced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 can (13.5 oz) coconut milk
1 Tbsp cornstarch
1 Tbsp curry powder
1/2 tsp salt
1/4 tsp crushed red pepper flakes (optional)
6 fresh basil leaves, chopped
Instructions
Step 1: Cook the chicken
Start by heating the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re just cooked through, about 5–7 minutes. You want them to be golden on the outside but still juicy. Once they’re done, remove them from the pan and set aside. Don’t worry if they’re not totally cooked through—they’ll finish later in the sauce.
Step 2: Sauté the garlic and peppers
In the same pan, add a little more oil if needed, then toss in the garlic and sliced bell peppers. Sauté for 2–3 minutes until the garlic is fragrant and the peppers start to soften slightly. The colors are so vibrant at this point—it’s a little like edible art.
Step 3: Mix the sauce
In a bowl or measuring cup, whisk together the coconut milk, cornstarch, curry powder, salt, and red pepper flakes (if you’re using them). The cornstarch helps thicken the sauce beautifully, giving it that silky texture.
Step 4: Simmer it all together
Pour the coconut curry mixture into the skillet with the garlic and peppers. Stir well, then return the chicken to the pan. Let it simmer gently for about 8–10 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked. The smell? Absolutely mouthwatering.
Step 5: Add the fresh basil
Right before serving, stir in the chopped fresh basil. It adds that burst of herbal brightness that brings the whole dish together.
Step 6: Serve and enjoy
Ladle the curry over hot jasmine rice, basmati rice, or even rice noodles. Top with a few extra basil leaves if you’re feeling fancy.
Notes
This dish is endlessly versatile. You can easily make it vegetarian by swapping the chicken for tofu or chickpeas. It’s also a great meal to double—leftovers taste even better the next day as the flavors continue to meld. Don’t forget to serve it with something to soak up that beautiful sauce!