Basil Chicken in Coconut Curry Sauce Recipe
If you’re craving a dish that’s packed with flavor and easy to prepare, look no further than Basil Chicken in Coconut Curry Sauce. This recipe brings together tender chicken, fresh basil, and a rich, creamy coconut curry sauce that’s both aromatic and satisfying. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress your family and friends.
Why You’ll Love This Recipe
This recipe is a delightful fusion of creamy coconut milk, fragrant curry paste, and fresh basil. It’s quick to make, versatile, and full of bold flavors. Whether you’re a curry enthusiast or new to Thai-inspired dishes, this Basil Chicken in Coconut Curry Sauce will become a favorite.
Ingredients Overview
Chicken
- Chicken Breast: 1 pound, cut into bite-sized pieces.
Vegetables
- Onion: 1 medium onion, diced.
- Bell Peppers: 2 bell peppers (any color), sliced.
- Garlic: 4 cloves, minced.
- Ginger: 1 tablespoon, freshly grated.
Coconut Milk and Curry Paste
- Coconut Milk: 1 can (14 ounces) full-fat for a rich sauce.
- Red Curry Paste: 2 tablespoons for a spicy, flavorful base.
Fresh Herbs and Spices
- Fresh Basil: 1 cup of fresh basil leaves.
- Fish Sauce: 1 tablespoon for umami depth.
- Soy Sauce: 1 tablespoon for seasoning.
- Brown Sugar: 1 tablespoon to balance flavors.
- Lime Juice: From 1 lime, for brightness.
- Salt and Pepper: To taste.
- Vegetable Oil: 2 tablespoons for cooking.
Essential Kitchen Tools
- Large Skillet or Wok: For cooking the chicken and vegetables.
- Cutting Board and Knife: For prepping ingredients.
- Wooden Spoon or Spatula: For stirring.
- Measuring Spoons: For accuracy in seasoning.
Step-by-Step Preparation
Preparing the Ingredients
- Prep the Vegetables: Dice the onion, slice the bell peppers, mince the garlic, and grate the ginger. Cut the chicken breasts into bite-sized pieces.
Cooking the Chicken
- Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sautéing the Vegetables
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the diced onion and sauté until translucent, about 3 minutes. Add the bell peppers, minced garlic, and grated ginger, and cook for another 3-4 minutes until the vegetables are softened.
Making the Curry Sauce
- Create the Sauce Base: Add 2 tablespoons of red curry paste to the vegetables and cook for 1-2 minutes until fragrant. Pour in the can of coconut milk, stirring to combine.
Combining and Simmering
- Combine Ingredients: Return the cooked chicken to the skillet. Stir in 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
- Add Fresh Basil and Lime Juice: Just before serving, stir in the fresh basil leaves and the juice of one lime. Adjust seasoning with salt and pepper if needed.
Serving Suggestions
Serve your Basil Chicken in Coconut Curry Sauce over a bed of steamed jasmine rice or rice noodles. Garnish with additional fresh basil leaves and lime wedges. A side of steamed vegetables or a simple green salad complements this dish perfectly.
Tips for Success
- Fresh Ingredients: Use fresh basil and ginger for the most vibrant flavor.
- Simmer Gently: Avoid boiling the coconut milk to prevent it from curdling.
- Taste and Adjust: Always taste your curry before serving and adjust the seasoning to your preference.
Variations and Substitutions
- Protein Swap: Substitute the chicken with shrimp, tofu, or beef for a different protein option.
- Vegetables: Add or swap in other vegetables like zucchini, snap peas, or baby corn.
- Spice Level: Adjust the amount of red curry paste to control the spiciness.
Storing and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through.
Nutritional Information
Each serving of Basil Chicken in Coconut Curry Sauce (based on 4 servings) has approximately:
- Calories: 400
- Protein: 28g
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 6g
Conclusion
Basil Chicken in Coconut Curry Sauce is a flavorful, comforting dish that’s sure to become a staple in your home. With its rich, creamy sauce and aromatic herbs, this recipe is both satisfying and easy to prepare. Perfect for a weeknight dinner or a special meal, it’s versatile and delicious.
FAQs
1. Can I use light coconut milk instead of full-fat? Yes, you can use light coconut milk for a lower calorie option, but the sauce will be less rich and creamy.
2. What type of basil is best for this recipe? Thai basil is ideal for its unique flavor, but regular sweet basil works well too.
3. Can I make this dish ahead of time? Yes, you can prepare it ahead and reheat it gently before serving. The flavors will continue to develop, making it even more delicious.
4. Is this recipe gluten-free? Yes, as long as you use gluten-free soy sauce, this recipe is gluten-free.
5. What can I serve with this curry? Serve it with jasmine rice, rice noodles, or even quinoa for a healthy twist. Steamed vegetables or a fresh green salad also pair well.
Source: wearenotmartha.com
Basil Chicken in Coconut Curry Sauce Recipe
If you're craving a dish that’s packed with flavor and easy to prepare, look no further than Basil Chicken in Coconut Curry Sauce. This recipe brings together tender chicken, fresh basil, and a rich, creamy coconut curry sauce that’s both aromatic and satisfying. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress your family and friends.
- ½ tsp cumin
- ½ tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ground cardamom
- ½ tsp ground black pepper
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp ground turmeric
- 1 lb. skinless (boneless chicken breasts, cut into 1-inch pieces (you can substitute for thighs))
- 2 Tbsp olive oil (divided)
- ¾ cup chopped onion (from 1 medium onion)
- 5 cloves garlic (minced)
- 2 jalapeño peppers (minced (remove seeds if you want to cut down on heat in dish))
- 1 14 oz. can coconut milk
- 1 tsp Worcestershire sauce
- ⅓ cup fresh basil leaves (chopped (plus more for topping, if desired))
- 1 Tbsp finely chopped fresh ginger
- 2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you desire!)
- Mix all the spices (from the cumin to the turmeric) in a small bowl.
- Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes.
- Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl.
- Add remaining Tbsp of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too.
- Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.
- Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes.
- Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.