This Easy Spiced Coconut Basil Chicken is a treat for your taste buds! With tender chicken cooked in creamy coconut milk and vibrant basil, it’s simply delicious.
You’ll love how quick it comes together, perfect for busy weeknights. I often serve it with rice or noodles and enjoy every flavorful bite—yum! 🍗🌿
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for this dish due to their quick cooking time. If you’re looking for a leaner option, turkey breast works too! For a vegetarian twist, try tofu or chickpeas as a protein alternative.
Coconut Milk: Full-fat coconut milk gives a rich creaminess. If you want a lighter version, use light coconut milk. Almond or cashew cream can be used for a nut-based substitute, but the flavor will change a bit.
Red Curry Paste: Red curry paste provides great depth of flavor. If you’re out, using smoked paprika and chili powder works well for a milder kick. For those who prefer no heat, skip these entirely or use a mild chili powder.
Basil: Fresh basil is a standout ingredient here. If you can’t find fresh basil, dried basil can substitute, but reduce the amount since dried herbs are more concentrated. Cilantro or mint can also add a fresh note if you prefer something different.
How Do I Get My Chicken Perfectly Cooked?
Cooking the chicken just right is key to this recipe. Follow these steps:
- Heat your skillet to medium-high before adding the chicken. This helps sear the meat nicely.
- Cook the chicken for about 5-6 minutes until golden brown.
- Don’t skip letting it cook in the coconut milk sauce. This keeps the chicken juicy and flavorful.
Using a meat thermometer can help too—your chicken is done when it reaches 165°F (75°C).
Easy Spiced Coconut Basil Chicken
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or vegetable oil
- 1 cup coconut milk (full-fat for creaminess)
- 1 tablespoon red curry paste or 1 teaspoon smoked paprika + 1/2 teaspoon chili powder (adjust to spice preference)
- 2 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 1 teaspoon ground turmeric (optional, for color and mild warmth)
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup fresh basil leaves, roughly chopped
- Juice of half a lime
- Cooked white rice, for serving
- Lime wedges, for garnish
How Much Time Will You Need?
This delightful recipe takes about 30 minutes in total. You’ll need around 10 minutes to prep your ingredients and 20 minutes for cooking. It’s quick enough for a busy weeknight dinner yet special enough for a family gathering!
Step-by-Step Instructions:
1. Heat the Oil:
Begin by heating the olive oil in a large skillet over medium-high heat. It should be hot enough to cook the chicken well but not smoking!
2. Cook the Chicken:
Add the chicken pieces to the skillet along with a sprinkle of salt, black pepper, ground cumin, and turmeric (if you’re using it). Cook the chicken until it’s golden on all sides and nearly cooked through, which should take about 5-6 minutes.
3. Add Onion and Garlic:
Lower the heat to medium, then toss in the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is soft and fragrant—this adds wonderful flavor to your dish!
4. Stir in the Curry Paste:
Next, add the red curry paste (or your paprika and chili powder mix). Mix it in and let it cook for another minute to bring out all those yummy flavors.
5. Pour in the Coconut Milk:
Slowly pour in the coconut milk, stirring well to combine everything. Bring the mixture to a gentle simmer so all the flavors meld together beautifully.
6. Cook to Perfection:
Allow the chicken to finish cooking in the sauce for about 5-7 minutes. Keep an eye on it as the sauce thickens slightly, and make sure the chicken is fully cooked through.
7. Add Fresh Basil:
Once cooked, stir in the fresh basil leaves until they wilt down, giving a fresh pop of color and flavor!
8. Finish with Lime:
Remove the skillet from heat and squeeze fresh lime juice over the chicken. It adds a lovely zing that brightens the dish!
9. Serve and Enjoy:
Serve your spiced coconut basil chicken hot over cooked white rice, with lime wedges on the side for an extra splash of flavor whenever you like.
Enjoy your flavorful and creamy spiced coconut basil chicken!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken beforehand. Thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for a quicker option. Pat the chicken dry before cooking to avoid excess moisture in the pan.
What Can I Substitute for Coconut Milk?
If you’re looking for a substitute, you can use light coconut milk for a lower-fat option or almond/cashew cream for a different twist. Keep in mind that using non-coconut alternatives may alter the flavor slightly, so adjust your spices accordingly.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce ahead of time and store them in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove before serving. If reheating, add a splash of water or coconut milk to maintain the creamy consistency.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing them for up to 2 months. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
