Basil Chicken in Coconut Curry Sauce
A quick and flavorful dish featuring tender chicken in a rich coconut curry sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 2-3 teaspoons fish sauce (adjust to taste)
- 1 tablespoon brown sugar
- 1/4 cup fresh basil leaves, chopped
- 1 medium bell pepper, sliced Any color you like!
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- as needed cooked rice, for serving Pairs well with curry.
Instructions
Preparation
- In a large skillet, heat the vegetable oil over medium heat.
- Add the sliced onion and garlic. Sauté until they start to soften, about 3 minutes.
- Add the chicken pieces to the skillet. Cook until they’re golden brown and cooked through, about 5-7 minutes.
Cooking
- Stir in the red curry paste, mix well with the chicken and onions.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir until combined and let it come to a gentle simmer.
- Add the sliced bell peppers. Simmer for about 5 more minutes.
- Just before serving, stir in the fresh basil leaves to release their aroma.
Serving
- Spoon the basil chicken over a bed of fluffy rice and enjoy!
Notes
Customize your heat by adding red pepper flakes or fresh chilies. Feel free to use leftover vegetables. For a saucier dish, double the coconut milk and curry paste.