This Coconut Basil Chicken Curry is an incredibly fragrant coconut milk based curry and ready in just 30 minutes. Perfect for a busy weeknight.
I love curries because they’re quick and so full of flavor. But my favorite curries are coconut milk based because they’re so creamy and delicious. This coconut basil chicken curry is an old recipe I’ve been making over the years and it’s easy, quick, requires only a few ingredients and it’s done all in one pot.
While I know this isn’t an authentic recipe, nor is it of any ethnicity, I think it’s a cross between a Thai and Indian curry. I tried to make this as simple as possible with just a couple spices, curry and chili powder, which is enough to fully flavor this dish.
I used a bit of chicken broth and a whole can of coconut milk making this sauce so creamy and flavorful. This curry is quite light and loaded with fresh basil, some jalapeno pepper, and garlic.
While I used chicken breasts for this dish, boneless skinless chicken thighs can be used as well and would actually work quite well in this dish. Also, keep in mind that you can adjust the quantity of spices such as the curry based on your tastes by increasing the curry if you prefer a stronger curry flavor.
CRAVING MORE CURRIES? TRY THESE:
- Coconut Shrimp Curry
- Thai Red Chicken Curry
- Indian Salmon Curry with Saffron Rice
- Instant Pot Butter Chicken
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
This Coconut Basil Chicken Curry is an incredibly fragrant coconut milk based curry and ready in just 30 minutes. Perfect for a busy weeknight.
- 1 1/2 lb chicken breasts boneless and skinless (2 or 3 depending on size), cut into small cubes
- 2 tbsp curry powder
- 1/2 tsp chili powder
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic finely minced
- 1 jalapeno pepper seeded and chopped
- 1/4 cup basil fresh and torn roughly
- 14 oz coconut milk (1 can)
- 1/2 cup chicken broth low sodium or no sodium added
- Add the chicken to a small bowl and sprinkle the curry powder, chili powder and salt and pepper. Toss the chicken so that each piece is well seasoned. Set aside.
In a large skillet add the olive oil and heat over medium-high heat. Add the chicken and cook for about 5 minutes, just until the chicken starts to brown.
Add the onion to the skillet and cook until onion is translucent, about 5 more minutes.
Stir in the garlic and jalapeno pepper and cook for another 30 seconds just until the garlic becomes aromatic.
Add the chicken broth and coconut milk to the skillet. Bring to a boil, then turn down the heat to a medium and cook for 5 more minutes. Taste for seasoning and adjust with salt and pepper as needed. Stir in the basil and remove from heat.
Serve warm over rice.
Recipe Video
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition: Nutritional information does not include rice. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Recipe originally published March 2013 and it has been updated with new pictures and video.
Fabulous recipe! Amazing flavor and so very easy to make. Making this today for the second time in less than a week. My new favorite chicken recipe. Thank you!!
Fantastic Recipe! Marvelous.”
This is a delicious curry recipe. I made it a couple of nights ago and it was so easy and quick. I have made many of your recipes Jo and enjoyed them all. I should have commented earlier.I am from the UK and sometimes have to Google an ingredient as we dont always share the same names, so far so good!
Yummy! Coconut chicken curry is totally classic as well as an ideal weeknight treat xo
– Natalie Ellis
After making up a batch of this, these were my observations:
Pros: Quick to make, tender chicken, flavors blend together very well.
Cons: Flavor lacks depth, a bit bland.
Overall, a pretty good recipe. I certainly wouldn’t turn it down if someone offered it to me. I just kept feeling like it needed something else to round out the flavor, like a bit of fish sauce and brown sugar in the sauce, or a handful of chopped squash or spinach to give it a bit more body.
You can add anything you like to spice it up- this is designed as a quick, delicious recipe with ingredients you’ll likely have in your pantry.
Will any type of basil work? I can easily find Italian basil but Thai basil requires a trip to the Korean market. Not that I don’t mind a trip there since I love their produce.
Any kind of basil will work just fine.
Hi Jo,
Just wondering the easiest way to convert this to a pressure cooker recipe???
Follow the first 4 instructions exactly. If you have a saute setting on your pressure cooker, you can use that to brown all the ingredients. Add the liquids, close the lid, and cook on high pressure for 5 minutes. Add the basil right at the end once everything is done cooking.
I just loved this recipe and so easy.
Thank you Jenny, glad you liked it!
I just made this and it is delicious. Does not matter to me if it’s Thai or Indian, one can mix ingredients and not have to be a specific culture cuisine, it’s still yummy. I did not have a jalapeño so I added a couple of splashes from my Sriracha sauce bottle to give it more heat.
Loved the basil, coconut and curry taste. Will keep in rotation. Thank you for the recipe!
My pleasure Marilyn, glad you liked it!
I’m so excited to try this tonight!! I’ve got soooo many food allergies and I love curry I needed to find one with no tomatoes or garlic. This looks luscious. Im going to add a little extra broth and a bag of baby spinach and season more if need be. Thank you for sharing this!!!
My pleasure Dee, hope you like it!
I think this recipe has an identity crisis. It doesn’t know if it wants be Indian or Thai; the title insinuates Thai. To lean a little more Thai, I recommend you add ginger at the base level and add cilantro, then maybe garnish w/ crushed peanuts. To lean Indian, I would use some coriander and cumin at the base, the add your curry & chili powder early while cooking the chicken. Or to totally go sideways, add lemon zest in the milk/broth simmer stage. As cited above the dish was a bit too neutral for my family. I must note, we use both breast & thighs, and the breast meat was incredibly plump and tender.
I like everything with curry. Thanks for share.