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Basil Chicken in Coconut Curry Sauce Recipe
Ash Tyrrell

Basil Chicken in Coconut Curry Sauce Recipe

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.
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Prep Time 1 hour
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.