Basil Chicken in Coconut Curry Sauce Recipe: Creamy Thai-Inspired Dish

I made this Basil Chicken in Coconut Curry Sauce last week, and wow—what a winner! The chicken turned out so tender, and the coconut curry sauce wrapped everything in this rich, creamy hug of flavor.

What I loved most was how effortless it felt, even though it tasted like something from a fancy restaurant.

It was a weeknight dinner, but it made the whole evening feel special. Trust me, once you make it, you’ll want to add it to your regular rotation too.

Ingredients

1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size chunks: I prefer thighs—they stay juicy and soak up the flavors better.
1½ tbsp curry powder: Choose a high-quality curry powder for the best depth of flavor.
½ tsp salt: Helps enhance the spices in the marinade.
¼ tsp black pepper: Adds subtle heat and balance.
½ tsp chili powder: Optional, but great for a little kick.
2 tbsp olive oil: Used for sautéing the aromatics and chicken.
1 medium red onion, finely diced: Adds natural sweetness and color.
1½ tsp dried basil: Use Thai basil if you want a more authentic twist.
3 cloves garlic, minced: Freshly minced garlic gives the sauce its bold base.
1 tbsp fresh ginger, grated: Adds warm, zesty depth.
2 small jalapeño peppers, finely chopped (seeds removed for less heat): Boosts the flavor and spice—adjust to taste.
1 (13.5 oz) can full-fat coconut milk: Creates the luxurious, creamy curry base.
1 tbsp cornstarch: Used to thicken the sauce slightly.
Cooked rice, for serving: Basmati or jasmine rice soaks up the curry beautifully.

Note: Serves 4 people generously.

Variations

Here are a few ways you can switch it up based on what you have or prefer:

Make it vegetarian – Swap chicken with tofu, chickpeas, or a mix of zucchini, bell peppers, and mushrooms.
Dairy-free/Gluten-free – It already is! Just double-check your curry powder ingredients.
More heat? – Keep the jalapeño seeds or add a pinch of cayenne pepper.
Fresh herbs instead of dried – Thai or sweet basil gives this dish a fragrant, garden-fresh twist.

Cooking Time

Prep Time: 1 hour (includes marinating time)
Cooking Time: 15 minutes
Total Time: 1 hour 15 minutes

Equipment You Need

Large skillet: To cook everything evenly and allow the sauce to simmer gently.
Mixing bowls: For marinating the chicken and preparing your ingredients.
Garlic press or grater: Makes working with garlic and ginger much easier.
Sharp knife: For cutting chicken, onions, and jalapeños smoothly.

How to Make Basil Chicken in Coconut Curry Sauce?

This recipe comes together quickly once your chicken is marinated. Here’s how I do it step by step:

Marinate the Chicken

First, I cut the chicken into small, even pieces. Then, I tossed them with curry powder, chili powder, salt, and pepper until evenly coated. I let it marinate in the fridge for about 1 hour—longer if you can. This helps the chicken soak up all that delicious flavor from the spices.

Sauté the Aromatics

While the chicken marinates, I prep the base. In a large skillet over medium heat, I heat olive oil and add diced red onions, minced garlic, grated ginger, and chopped jalapeños. Stirring everything together, I sauté until the onions softened and everything smelled amazing—about 3 to 4 minutes.

Cook the Chicken

Once the aromatics are ready, I add the marinated chicken straight into the skillet. I cook it for around 5–6 minutes, stirring occasionally. The goal is to get the chicken cooked through and just a little golden on the edges—it gives the final dish some extra texture.

Make the Coconut Curry Sauce

In a small bowl, I whisk the cornstarch into the coconut milk until smooth. Then, I pour that into the skillet with the chicken. I stir it gently as the sauce thickens and gets creamy. At this stage, I sprinkle in the dried basil and adjust seasoning with a bit more salt and pepper.

Simmer and Serve

I let the whole dish simmer together for another 5 minutes, stirring occasionally so nothing sticks. The sauce thickens beautifully, and the flavors come together like magic. When it’s just right, I take it off the heat and it’s ready to serve over fluffy rice.

Additional Tips for Making This Recipe Better

These are a few little things I learned after making this recipe more than once:

Marinate longer for more flavor – If you can marinate the chicken overnight, do it!
Use full-fat coconut milk – It gives a much richer, creamier sauce.
Stir constantly after adding coconut milk – Keeps the sauce from separating.
Don’t overcrowd the skillet – If doubling the recipe, cook in batches for best browning.
Add fresh lime juice before serving – Just a splash brightens the whole dish.

How to Serve Basil Chicken in Coconut Curry Sauce?

I usually serve this dish over hot jasmine rice, which soaks up every bit of the creamy sauce. Sometimes I go for basmati rice if I want a slightly nuttier flavor. For presentation, I top each serving with fresh basil leaves and a wedge of lime—it looks lovely and adds a little zip.

If I’m entertaining, I’ll serve it with naan or roti for dipping. For a light side, a simple cucumber salad or lightly steamed green beans go really well. It’s the kind of meal that works for casual family dinners or more polished weekend meals.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 224
Protein: 25g
Carbohydrates: 7g
Fat: 10g

These numbers can vary slightly depending on the cut of chicken and brand of coconut milk used.

Make Ahead and Storage

Storing: Once cooled, store leftovers in an airtight container in the fridge. They’ll stay fresh for up to 4 days.
Freezing: While coconut milk can change texture slightly when frozen, you can freeze it if needed. Just thaw and stir well while reheating.
Reheating: Warm it gently on the stove with a splash of water or coconut milk to loosen the sauce without curdling it.

Why You’ll Love This Recipe?

Here’s why this Basil Chicken in Coconut Curry Sauce will totally win you over:

Super flavorful and satisfying: The combo of curry, garlic, ginger, and coconut milk is just unbeatable.
Easy for any skill level: Even if you’re not confident in the kitchen, the steps are very beginner-friendly.
Great for meal prep: The flavors get even better the next day—perfect for leftovers.
Customizable to your liking: Whether you’re into spicy food or milder dishes, you can tweak it easily.
Looks impressive, tastes homemade: Great for guests or just treating yourself midweek.

Ash Tyrrell