Description

If you’re looking for a flavorful, cozy meal that’s both simple and restaurant-worthy, this Basil Chicken with Coconut Curry Sauce is exactly what you need.

Ingredients

Scale

For the chicken:
1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and black pepper, to taste
1 tablespoon cornstarch (optional, for browning)

For the coconut curry sauce:
1 tablespoon olive oil or butter
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon curry powder
½ teaspoon turmeric (optional, for color and depth)
1 can (13.5 oz) full-fat coconut milk
2 tablespoons soy sauce or tamari
1 tablespoon brown sugar or honey
Juice of ½ lime
½ cup fresh basil leaves, chopped (plus more for garnish)

Optional add-ins:
Sliced bell peppers
Snow peas
Red pepper flakes or fresh chili for heat
Chopped cilantro for extra garnish

Instructions

Season and sear the chicken:
Toss the chicken pieces with a pinch of salt, pepper, and optional cornstarch for better browning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, until golden and just cooked through. Transfer to a plate.

Make the curry base:
In the same pan, reduce heat to medium. Add 1 tablespoon oil, then garlic and ginger. Sauté for 1 minute until fragrant.

Add curry spices:
Stir in curry powder and turmeric. Let the spices toast for 30 seconds to enhance their flavor.

Pour in the coconut milk:
Whisk in coconut milk, soy sauce, and brown sugar. Stir until the sauce is smooth. Bring to a gentle simmer.

Add chicken back to the pan:
Return the chicken to the skillet and simmer for 4–5 minutes, until thickened and well coated in sauce.

Finish with basil and lime:
Stir in chopped fresh basil and lime juice. Taste and adjust seasoning as needed.

Serve immediately:
Ladle over rice, cauliflower rice, or noodles. Garnish with additional basil or cilantro.

Notes

Use bite-sized chicken pieces so they cook quickly and evenly
Don’t overcook the chicken—remove it once browned, and finish cooking in the sauce
Searing with cornstarch helps seal in moisture and adds texture
Use full-fat coconut milk for the creamiest curry sauce
Taste the sauce before serving and add salt, lime juice, or chili for balance

Prep Time: 10
Cook Time: 25
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 4
Calories: 450 kcal
Sugar: 5g
Fat: 28 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 32 g

Keywords: Basil Chicken with Coconut Curry Sauce