This Easy Spiced Coconut Basil Chicken is a tasty treat! With tender chicken cooked in creamy coconut milk and fresh basil, it’s both flavorful and comforting. 🌿🍗
I love how quick this dish comes together—perfect for busy nights! Just toss everything in a pan and let the magic happen. You’ll want to share this recipe with friends for sure!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for extra juiciness. If you’re looking for alternatives, turkey or even tofu work great for a vegetarian option.
Coconut Milk: Full-fat coconut milk adds creaminess and flavor. However, light coconut milk or even almond milk can be used if you prefer something lighter. Just know that it may change the texture a bit!
Basil: Fresh Thai basil brings a unique flavor, but regular basil works too! If you can’t find any, feel free to use cilantro or parsley for a different twist.
Spices: Adjust the spices to your taste! You can swap curry powder for a homemade blend or sub in your favorite spices like cumin or turmeric for something new.
How Do I Get the Perfect Coconut Sauce?
The key to a rich coconut sauce is to let it simmer long enough for the flavors to meld. Follow these tips:
- Toast the spices before adding the coconut milk; this enhances their flavors!
- Let the chicken cook in the coconut milk gently; this helps it absorb all that delicious flavor.
- Remember to stir in the fresh basil and lime juice at the end—they add fresh flavor that really makes the dish pop!
By following these steps, you’ll achieve a creamy, flavorful sauce every time. Enjoy your cooking journey!
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 vegetable oil or coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder (or your preferred spice blend)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 can (13.5 oz/400 ml) coconut milk (full fat preferred)
- 1 tablespoon fish sauce or soy sauce (optional for saltiness)
- 1 teaspoon brown sugar or honey
- Salt and pepper to taste
- 1 cup fresh Thai basil leaves or regular basil, roughly torn
- Juice of 1/2 lime
- Cooked steamed jasmine rice or basmati rice, for serving
- Lime wedges, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, for a total time of around 30 minutes. It’s a quick and easy meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable oil or coconut oil in a large skillet or wok over medium-high heat. This will give your chicken a nice sear and flavor right from the start.
2. Sauté the Onion:
Add the finely chopped onion to the hot oil and sauté until it softens and becomes slightly translucent, about 3 minutes. Stir occasionally to prevent burning.
3. Add Garlic and Ginger:
Next, stir in the minced garlic and freshly grated ginger. Cook these for another minute until they release their fragrant aroma. This adds a wonderful depth of flavor to your dish!
4. Toast the Spices:
Now, add the curry powder, smoked paprika, and chili flakes to the skillet. Stir thoroughly and cook for about 30 seconds. This toasting step brings out the full flavors of the spices!
5. Cook the Chicken:
Add the bite-sized pieces of chicken to the mix. Cook and stir occasionally for about 5-6 minutes, until the chicken is browned on all sides.
6. Combine with Coconut Milk:
Pour in the can of coconut milk, and if you’re using it, add the fish sauce and brown sugar. Stir everything well to combine—this will create a creamy sauce that’s delicious!
7. Simmer:
Reduce the heat to medium-low and let the mixture simmer for about 8-10 minutes. Make sure the chicken is fully cooked through and that the sauce has thickened slightly.
8. Season and Add Basil:
Season your dish with salt and pepper to taste. Remove the skillet from the heat, and gently stir in the fresh basil leaves and the juice of half a lime. This adds freshness that elevates the whole dish!
9. Serve:
Serve your spiced coconut basil chicken over steamed jasmine or basmati rice, and don’t forget to garnish with lime wedges. Enjoy the warm, aromatic flavors of this fabulous dish!
Bon appétit! Enjoy your delicious, creamy, and aromatic Easy Spiced Coconut Basil Chicken!
FAQ for Easy Spiced Coconut Basil Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it properly before cooking. The best method is to refrigerate it overnight, but if you’re short on time, you can use the cold water method: place sealed chicken in a bowl of cold water for about 1-2 hours until thawed.
How Can I Make This Dish Vegetarian?
To make a vegetarian version, simply substitute the chicken with firm tofu or chickpeas. You can sauté the tofu until golden brown to add texture. Make sure to adjust the cooking time accordingly to ensure your protein is heated through!
What If I Don’t Have Coconut Milk?
If coconut milk isn’t available, you can substitute it with almond milk or heavy cream for a different flavor. Just be aware that the consistency and taste will change slightly, so adjust the seasoning to your preference.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stove over low heat or in the microwave, adding a splash of coconut milk or water if needed to loosen the sauce.
