This Basil Chicken with Coconut Curry Sauce has been a weeknight favorite in my kitchen for years. I first put these flavors together on a busy evening when I had a single can of coconut milk, a jar of red curry paste, and a handful of basil from my windowsill garden. What began as a pantry experiment quickly turned into a comforting, aromatic dish that the whole family asks for on repeat. The dish balances creamy coconut richness, the warm spice of red curry paste, bright pops of basil, and quick-cooked vegetables that stay crisp—everything I want from a one-skillet dinner. The texture is what keeps me coming back: bite-sized chicken thighs sear to golden edges while staying juicy inside, the sauce becomes silky and clings to each piece, and the vegetables add freshness and snap. I love how the basil added at the end keeps its fragrant color and lifts the whole plate, so every spoonful smells like summer. I usually serve this over steamed jasmine rice, but sometimes on rice noodles for a slurpy, comforting meal. It’s the kind of recipe that turns hurried weeknights into a cozy shared moment without a ton of fuss.

Ingredients

• Boneless, skinless chicken thighs (1 pound): Thighs have more flavor and stay juicy compared to breast meat; buy local or organic if possible. Cut into 1-inch pieces so they brown evenly and finish cooking in the sauce. If you prefer white meat, use 1 pound of chicken breasts cut the same way but watch cook time to avoid drying out.
• Vegetable oil (1 tablespoon): A neutral oil like canola or sunflower tolerates the higher pan heat needed to get a good sear on the chicken. Olive oil will work but has a lower smoke point.
• Onion (1 medium, finely chopped): Yellow onion adds sweet depth when softened; slice fine so it melts into the sauce. White or shallots are acceptable substitutes for slightly different flavor.
• Garlic (3 cloves, minced) & fresh ginger (1 tablespoon, grated): These aromatics are the backbone—fresh garlic and ginger give brightness you won’t get from powders. Mince and grate just before cooking for the best aroma.
• Red curry paste (1 tablespoon): Brands like Mae Ploy or Thai Kitchen are reliable; add more for extra heat. Stir it into the hot pan so the oils bloom and deepen the flavor of the curry.
• Coconut milk (1 can, 13.5 oz): Use full-fat for a silkier sauce; light coconut milk reduces calories but thins the sauce. Shake the can and stir well before adding.
• Fish sauce (1 tablespoon) or soy sauce: Fish sauce gives umami and depth—use tamari or low-sodium soy for a vegetarian or gluten-free swap (ensure tamari is GF).
• Brown sugar (1 tablespoon): Balances acidity and heat; light or dark both work. If you like brighter notes, replace half with palm sugar.
• Fresh basil (1 cup, chopped): Thai basil is ideal for authentic flavor, but sweet basil from the garden works great; add at the end to preserve its fresh aroma and color.
• Bell pepper (1, sliced) & snap peas (1 cup): Choose a crisp pepper and fresh snap peas for texture contrast—substitute green beans, zucchini, or broccoli depending on the season.
• Salt and black pepper: Adjust to taste at the end—fish sauce adds saltiness, so season lightly and re-taste after simmering.
• Cooked jasmine rice or rice noodles: Serve hot; jasmine rice soaks up the sauce beautifully, while rice noodles make it a slurpy, noodle-forward meal.

Instructions

Heat the oil: Warm 1 tablespoon of vegetable oil in a large skillet or sauté pan over medium-high heat until shimmering (about 1–2 minutes). The pan should be hot enough to sizzle when you add the first piece of chicken—this helps create a caramelized crust that adds flavor. Sauté aromatics: Add the finely chopped onion and cook for 3–4 minutes until translucent and slightly softened. Reduce heat to medium, add the minced garlic and grated ginger, and cook for 1–2 minutes until fragrant—avoid browning the garlic which can turn bitter. Brown the chicken: Add the bite-sized chicken pieces in a single layer and cook for 5–7 minutes, stirring occasionally until all sides are golden and the pieces are mostly cooked through. Use a spatula to turn pieces and watch for a golden sear—this is an important flavor step. Add the curry paste: Stir in 1 tablespoon red curry paste, coating the chicken and aromatics. Let the paste cook for 30–60 seconds to bloom its spices; you’ll smell a nutty, fragrant aroma as the oils release, which deepens the sauce flavor. Pour in coconut milk: Pour the 13.5-ounce can of coconut milk into the skillet and stir to combine. Bring to a gentle simmer, scraping browned bits from the pan. Simmer for about 8–10 minutes to thicken slightly and let flavors marry. Season the sauce: Add 1 tablespoon fish sauce (or soy/tamari) and 1 tablespoon brown sugar, stirring until dissolved. Taste after a few minutes—the fish sauce provides umami, so season conservatively and adjust at the end if needed. Add vegetables: Stir in the sliced bell pepper and 1 cup snap peas. Cook for another 5–7 minutes until vegetables are tender-crisp—overcooking will dull their color and texture. The short cook keeps them bright and crunchy. Finish with basil: Remove the pan from heat and stir in 1 cup chopped fresh basil, reserving a few leaves for garnish. The residual heat wilts the basil just enough to release fragrance while keeping vibrant green color—stir for 1–2 minutes. Adjust salt and pepper to taste.

Storage Tips

Cool leftovers within two hours and store in airtight containers in the refrigerator for up to 3–4 days. If freezing, portion into meal-sized containers and label with date—freeze up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened. Avoid microwaving on high for long stretches which can cause chicken to become rubbery; short bursts with stirring work if you’re in a rush.

Ingredient Substitutions

For a vegetarian version, replace chicken with 14 ounces of firm tofu pressed and cubed, or a mix of mushrooms for a meaty texture. Swap fish sauce for soy sauce or tamari and add a teaspoon of miso for umami. Use light coconut milk to reduce calories—expect a thinner sauce and consider adding a teaspoon of cornstarch mixed with water to thicken if desired. For spicier heat, double the curry paste or add a sliced Thai bird’s eye chili.

Serving Suggestions

Serve over steamed jasmine rice to soak up the sauce, or toss with rice noodles for a noodle-forward bowl. Garnish with extra basil leaves, thinly sliced red chili, and a wedge of lime for brightness. Pair with a simple cucumber salad or quick pickled vegetables to cut the richness. For a dinner party, serve family-style with a tray of steamed vegetables and sticky rice so guests can customize portions.

Cultural Background

This dish draws on Thai flavor principles—coconut milk, curry paste, fish sauce, sugar, and fresh herbs create a balance of sweet, salty, spicy, and aromatic components. While not an exact traditional Thai recipe, it’s inspired by home-style Thai curries that aim for harmony of flavors. The addition of basil nods to Thai basil used widely in Southeast Asian cuisines for its anise-like aroma.

Seasonal Adaptations

In spring and summer, use fresh snap peas and bell peppers from farmers’ markets and toss in cherry tomatoes at the end for brightness. In fall and winter, swap to roasted butternut squash and kale—add them earlier so they have time to soften. You can also fold in a handful of baby spinach at the end for extra greens that wilt quickly.

Meal Prep Tips

Double the recipe and divide into four microwave-safe containers for grab-and-go lunches. Keep rice separate to avoid sogginess and reheat both components together when ready to eat. If preparing tofu for work lunches, store sauce and tofu separately and combine just before reheating for best texture. Label containers with reheating instructions (medium heat, stir occasionally).

There’s something comforting about a simple skillet meal that smells like a special occasion—this basil chicken dish does exactly that. It’s approachable, flexible, and reliably loved at my table. I hope you make it your own and enjoy the warm, fragrant results as much as we do.