This Easy Spiced Coconut Basil Chicken brings the tropical vibes right to your kitchen! It’s made with juicy chicken, creamy coconut milk, and fragrant basil for a burst of flavor.
You can get this tasty dish ready in no time! I love serving it over rice to soak up that delicious sauce. It’s like a mini-vacation on your plate! 🌴
Key Ingredients & Substitutions
Chicken: This recipe works well with either chicken breasts or thighs. I prefer thighs for their juiciness, but breasts are a great low-fat option. If you’re looking for a vegetarian alternative, try using firm tofu or chickpeas for protein!
Coconut Milk: Full-fat coconut milk creates a rich and creamy sauce. If you’re looking to lighten it up, use light coconut milk or half coconut and half vegetable broth. Just keep in mind it might be less creamy.
Red Curry Paste: If you don’t have red curry paste, mix paprika and chili powder for a similar effect. Feel free to adjust the spice to your preference by adding a bit more or less, or experimenting with different spices like sriracha for heat.
Basil: Fresh basil is fantastic here, but if you can’t find it, you can use dried basil. However, you’ll need less—about one teaspoon, since dried herbs are more concentrated. Also, fresh cilantro could be a nice twist!
Lime Juice: Fresh lime juice adds a great zing. If limes aren’t available, lemon juice can substitute, though it has a different flavor. Don’t skip the acidity; it brightens the dish!
How Do I Make Sure the Chicken Stays Tender?
Cooking the chicken properly is key to keeping it tender. Here are some tips to ensure great results:
- Use medium-high heat when browning the chicken. This will give it a nice sear without overcooking.
- Don’t overcrowd the pan. If there’s too much chicken, it’ll steam rather than brown. Cook in batches if necessary.
- Add the coconut milk after browning the chicken. This helps keep the chicken juicy as it simmers in the sauce.
By following these simple steps, your chicken will come out tender and delicious every time!
Easy Spiced Coconut Basil Chicken
Ingredients:
- 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk (full fat for creamier sauce)
- 1 tbsp olive oil or coconut oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp red curry paste or 1 tsp paprika + 1 tsp chili powder (adjust spice level)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup fresh basil leaves, roughly chopped or torn
- Juice of 1 lime (plus lime wedges for serving)
- Cooked jasmine or basmati rice, for serving
How Much Time Will You Need?
This dish takes about 30 minutes total: 10 minutes for prep and 20 minutes for cooking. It’s a quick and easy recipe that’s perfect for a busy weeknight!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil or coconut oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 3-4 minutes until it’s softened and translucent. This is where the flavor begins to build!
2. Add Garlic and Spices:
Now, toss in the minced garlic and stir for about 30 seconds until it’s fragrant. Add the red curry paste (or paprika and chili powder), cumin, coriander, and turmeric powder. Stir well to coat the onions and garlic with the spices, cooking for another minute to release those wonderful flavors.
3. Cook the Chicken:
Add the chicken pieces to the skillet, seasoning them with salt and pepper. Cook, stirring occasionally, for about 5-6 minutes, just until the chicken is browned on all sides. It doesn’t need to be fully cooked through yet.
4. Pour in the Coconut Milk:
Now, pour in the coconut milk, stirring everything together. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. This is the stage where all those flavors come together!
5. Simmer to Perfection:
Let the chicken simmer in the coconut sauce until it is fully cooked and tender, taking about 8-10 minutes. Give it a stir occasionally to prevent sticking at the bottom of the pan.
6. Add Basil and Lime:
When the chicken is cooked, stir in the fresh basil leaves and lime juice. Cook for another 2 minutes until the basil wilts and the sauce thickens slightly. Your kitchen should start smelling amazing right about now!
7. Final Taste Check:
Taste your dish and adjust the seasoning with more salt, pepper, or lime juice if needed. Every palate is different, so make it just right for you!
8. Serve and Enjoy:
Serve the spiced coconut basil chicken hot over cooked jasmine or basmati rice. Don’t forget to add lime wedges on the side for a zesty pop! Enjoy your warm, fragrant, and creamy meal!
FAQ for Easy Spiced Coconut Basil Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. It’s best to thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat it dry to avoid excess moisture when you cook it!
What Can I Substitute for Coconut Milk?
If you need a substitute, you can use light coconut milk for a lighter option or a mix of half coconut milk and half vegetable broth for a different flavor profile. Just note that using either of these will result in a less creamy texture than full-fat coconut milk.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or broth to loosen the sauce if it becomes too thick.
Can I Make This Recipe Vegetarian?
Absolutely! You can replace the chicken with cubed firm tofu or chickpeas for a protein boost. Adjust the cooking time slightly, as tofu will cook quicker, usually around 5-7 minutes, depending on your desired texture.
