This Easy Spiced Coconut Basil Chicken is a treat for your taste buds! Juicy chicken is cooked in a creamy coconut sauce with a hint of fresh basil and warm spices.
You’ll love how quick and simple this dish is! I can whip it up on busy nights, and it makes my kitchen smell amazing. Serve it with rice, and you’re all set for a cozy dinner! 🍽️
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for their juicy texture. However, chicken breasts work just as fine, or you can even use tofu for a vegetarian twist!
Coconut Milk: Full-fat coconut milk gives the dish its creaminess. If you’re looking for a lighter option, try light coconut milk, but be aware the flavor may be less rich.
Red Curry Paste: If unavailable, mix paprika with cayenne for spice. It won’t have the same flavor, but it’ll still be delicious! For milder taste, just use less or opt for sweet paprika.
Basil: Fresh basil is a must! If you can’t find Thai basil, regular basil will work. Occasionally, I’ve used cilantro when I’m out of basil, which adds a different but tasty flavor.
How Do You Cook Chicken Perfectly in Coconut Milk?
Cooking chicken in coconut milk creates tender, flavorful pieces. The secret is to balance the heat and simmer time to ensure everything cooks evenly!
- Start by browning the chicken nicely for flavor, then lower heat to simmer in the coconut milk.
- Monitor the cooking time—8-10 minutes usually does it! You want the chicken to be cooked through but not overdone.
- Check the sauce thickness; if it’s too thin, let it simmer a bit longer without the lid to evaporate excess liquid.
By keeping an eye on these steps, you’ll get perfectly cooked chicken in a rich, tropical sauce every time!
How to Make Easy Spiced Coconut Basil Chicken
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1-2 teaspoons red curry paste or 1 teaspoon paprika + 1/2 teaspoon cayenne (adjust for spice preference)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 can (14 oz/400ml) coconut milk (full fat preferred for creaminess)
- Salt and pepper, to taste
- 1 cup fresh basil leaves (Thai basil preferred if available), roughly chopped
- Juice of half a lime
- Lime wedges, for serving
- Steamed jasmine rice, for serving
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prep and around 20 minutes to cook. Altogether, you’ll be enjoying your Easy Spiced Coconut Basil Chicken in about 30 minutes—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base Flavors:
Start by heating the coconut oil in a large skillet over medium-high heat. Once hot, add the chopped onion and sauté until it’s soft and translucent, about 3-4 minutes. This is where the magic begins!
2. Add Garlic and Ginger:
Next, stir in the minced garlic and grated ginger, cooking for another minute until you can smell those delicious aromas filling your kitchen. It’s going to be so good!
3. Incorporate the Spices:
Now, it’s time to add the red curry paste (or paprika and cayenne), turmeric, coriander, and cumin. Stir everything together, allowing the spices to cook for 1-2 minutes. This will enhance their flavors, making your dish even tastier!
4. Cook the Chicken:
Add the chicken pieces to the pan, stirring to coat them in the lovely spice mixture. Cook until the chicken starts to brown, which should take about 4-5 minutes. This browning gives the chicken great flavor.
5. Add the Coconut Milk:
Now pour in the coconut milk and give it a good stir. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook until the chicken is fully cooked through and the sauce thickens slightly, about 8-10 minutes.
6. Season and Add Basil:
Season with salt and pepper to your taste. Then, stir in the fresh basil leaves and lime juice, cooking for another minute just until the basil wilts. Fresh basil adds a lovely brightness!
7. Serve and Enjoy:
Serve the spiced coconut basil chicken over steamed jasmine rice, and don’t forget those lime wedges on the side. A squeeze of fresh lime juice really brightens up the flavors!
Enjoy your flavorful, creamy coconut basil chicken! It’s a delightful dish that’s sure to impress.
FAQs About Easy Spiced Coconut Basil Chicken
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are great for this recipe as they stay tender and juicy. Just ensure they are boneless and skinless for the best results.
What Can I Substitute for Coconut Milk?
If you’re looking for a lower-fat option, you can use light coconut milk. Alternatively, unsweetened almond milk or cashew cream can work, but the flavor will change slightly. You might want to thicken it with a little cornstarch or a flour mixture.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the chicken and sauce a day ahead and store it in the fridge. Reheat on the stove over low heat, adding a splash of coconut milk to rehydrate the sauce if needed. Fresh basil should be added just before serving for the best flavor!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat gently on the stove or in the microwave, stirring occasionally for even heating.
