Description
This Basil Chicken in Coconut Curry Sauce is a flavorful dish that combines tender chicken thighs with aromatic herbs and creamy coconut milk, creating a delightful meal perfect for any occasion.
Ingredients
1 lb (450 g) boneless
skinless chicken thighs cut into bite-sized pieces
1 tablespoon vegetable oil
1 medium onion finely chopped
3 cloves garlic minced
1 tablespoon fresh ginger grated
1 tablespoon red curry paste (adjust to taste)
1 can (14 oz) coconut milk
2 cups fresh basil leaves loosely packed
1 tablespoon fish sauce (optional)
1 tablespoon brown sugar
Salt and pepper to taste
Cooked jasmine rice for serving
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add chopped onion, and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger; cook for another 1 minute until fragrant.
- Add chicken pieces to the skillet and cook until browned on all sides, about 6-8 minutes.
- Mix in red curry paste, coconut milk, fish sauce (if using), and brown sugar; stir to combine.
- Simmer on low heat for 15-20 minutes until chicken is cooked through and sauce has thickened slightly.
- Stir in fresh basil just before serving; season with salt and pepper to taste. Serve over cooked jasmine rice.
Notes
Feel free to adjust the level of heat by modifying the amount of red curry paste. For a vegetarian option, substitute chicken with tofu.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 365
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 105 mg
Keywords: Basil Chicken, Coconut Curry, Easy Recipe, Thai Cuisine, Chicken Recipe, Dinner Ideas