Description
A simple recipe for a rich and flavorful chicken curry featuring coconut milk and fresh basil.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 cup fresh basil leaves, packed
- Salt and pepper to taste
Instructions
- Season chicken pieces lightly with salt and pepper.
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in the red curry paste and cook for 1 minute, stirring constantly.
- Add chicken to the pot and cook until lightly browned on all sides.
- Pour in coconut milk and chicken broth. Stir well to combine.
- Add fish sauce and brown sugar. Bring the mixture to a simmer.
- Reduce heat to low, cover, and cook for 15 minutes, or until chicken is cooked through.
- Remove from heat. Stir in the fresh basil leaves until wilted.
- Taste and adjust seasoning with salt if needed.
Notes
- Serve this curry over steamed jasmine rice for a complete meal.
- If you prefer a spicier curry, add a pinch of red pepper flakes with the curry paste.
- You can substitute chicken thighs for breasts if desired; adjust cooking time slightly.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 28
- Saturated Fat: 20
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 38
- Cholesterol: 110
Keywords: coconut curry, basil chicken, easy curry, creamy chicken, weeknight dinner, Thai curry