Coconut Basil Chicken Curry
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This Coconut Basil Chicken Curry is an incredibly fragrant coconut milk based curry that will be ready in just 30 minutes. Perfect for a busy weeknight.
Coconut Basil Chicken Curry
I love curries because they’re quick, full of flavor, and taste just as good the next day. My favorite curries by far 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.
What Is Curry?
Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. While this recipe is by no means authentic, it can best be described as a fusion of Thai and Indian flavors. I tried to make this dish as simple as possible with just a couple spices: curry and chili powder, which is enough to fully flavor this dish.
Ingredients in Coconut Basil Chicken Curry
This curry is quite light and fresh thanks to fragrant basil, a hint of jalapeno, and of course – garlic. Keep scrolling for measurements and instructions!
- Chicken – While I used chicken breasts for this dish, boneless and skinless chicken thighs would work just as well.
- Spices – Unlike more complicated curries, just a bit of chili powder and curry powder are enough to make this dish stand out.
- Salt & Pepper – Season to taste, adjust according to the sodium content in your broth to follow.
- Olive Oil – Use an oil of your choice, ideally something with a high smoking point as you will be using this to brown the chicken.
- Onion – One large white onion works best.
- Garlic – Minced finely and added to the onions once translucent, keep your nose close to the pan as the garlic will be finished once it’s aromatic.
- Jalapeno – The slow burn of the jalapeno perfectly balances the richness of the coconut milk. The recipe calls for one entire pepper but adjust according to your spice tolerance!
- Basil – Fresh is a must, no ifs ands or buts about it. You’ll want to use just a 1/4 cup of freshly torn Italian basil. Can Thai basil be used instead? Yes but keep in mind that not only is Thai basil sweeter but it is also stronger, so less is more in this case.
- Chicken Broth – A half cup is all you’ll need of either low sodium or no sodium chicken stock.
- Coconut Milk – One can of coconut milk will create a silky, rich base for this chicken curry.
What Can I Use Instead Of Chicken?
Meats
If you don’t have chicken available or would prefer a different protein, any number of meats will do. Steak, pork, salmon, shrimp, and scallops can all be substituted easily. Keep in mind that using other proteins means cooking times will vary.
Vegetarian
If you prefer to go meatless, there’s no dish easier to tweak than curry. Chickpeas are a great substitute and are incredibly low effort to incorporate. Just add a full well rinsed can of the legumes after the can of coconut milk and substitute chicken broth for veggie stock for a vegetarian feast. Cauliflower and eggplant also make nice meat replacements with an umami flavour. Again cooking times will vary.
How To Make Coconut Basil Chicken Curry
- Season the chicken: Cube chicken and place in a small bowl. Add the chili and curry powder as well as salt and pepper before mixing well. Set aside.
- Brown the chicken: The key to achieve perfectly cooked and wonderfully flavored chicken is to brown the pieces in olive oil. Make sure the pan is not crowded or else the chicken will not brown.
- Sauté aromatics: Add the onion and sauté till translucent. Followed by the garlic and jalapeno.
- Finish the curry: The moment that garlic becomes fragrant, add your chicken stock and coconut milk. You’ll let this come to a boil before reducing to medium heat and further cooking for 5 more minutes. Taste test and adjust salt and pepper to taste. Serve warm over fluffy rice and devour!
Curry In An Instant Pot?
Rather than using the stovetop and saucepan method, this curry can be prepared in an instant pot in a matter of minutes. Turn the instant pot to the sauté setting and add the olive oil, onion, and garlic. Once the garlic is fragrant the other ingredients can be added. Turn on the poultry setting and set a timer for 5 minutes. Always wait a further 10 minutes for the pressure to release naturally before opening. For more information on preparing an instant pot curry, refer to this recipe.
How To Store Curry
Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
Craving More Homemade Curries? Try These:
- Coconut Shrimp Curry
- Thai Red Chicken Curry
- Indian Salmon Curry With Saffron Rice
- Instant Pot Butter Chicken
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Coconut Basil Chicken Curry
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
This Coconut Basil Chicken Curry is an incredibly fragrant coconut milk based curry and ready in just 30 minutes. Perfect for a busy weeknight.
Ingredients
- 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
Instructions
- 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.
Video
Recipe Notes
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.
Nutrition Information:
Calories: 483kcal (24%)Carbohydrates: 8g (3%)Protein: 39g (78%)Fat: 33g (51%)Saturated Fat: 20g (125%)Cholesterol: 108mg (36%)Sodium: 373mg (16%)Potassium: 970mg (28%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 300IU (6%)Vitamin C: 10.6mg (13%)Calcium: 54mg (5%)Iron: 5.1mg (28%)
Recipe originally published March 2013 and it has been updated with new pictures and video.
Katherine Church says
Lookn 4 easy coconut curry sauce… looks simple other than getting fresh basil. Can dry substitute?
Mexico had a real mild sauce in restaurant. They served over fish & shrimp.
Nicole Beaulieu says
Give this recipe a try! https://www.jocooks.com/recipes/coconut-shrimp-curry/ Very easy and delicious. These are more Thai inspired recipes rather than Mexican, so they won’t taste quite like what you had in that restaurant, but still so delicious.
Betty says
Yummy recipe. I followed the recipe as posted. I didn’t have enough fresh basil so I substituted a 1 tsp. dry basil. I’m sure fresh would have been more tasty. I also added 1 cup of frozen peas with the broth and coconut milk to give it some color. Just before serving I mixed 1 tsp of cornstarch with about 1/2 cup of broth and added just enough while it was bowling to thicken the sauce so it would stick to the rice a bit better. My husband loved it and said he hoped I would make it again. Thank you Jo for this recipe.
Nicole Beaulieu says
That’s awesome to hear, we’re glad you love the recipe!
Katie Hatzell says
Delicious, easy and a new family favorite!
Jane Vetere says
Made this for the family… incredibly easy and absolutely delicious. Served with jasmine rice and also added a little more basil…
Ursula says
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!!
Andrew says
Fantastic Recipe! Marvelous.”
Sandra Brown says
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!
Healthy Kitchen 101 says
Yummy! Coconut chicken curry is totally classic as well as an ideal weeknight treat xo
– Natalie Ellis
Jacob Matthew says
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.
Nicole Beaulieu says
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.
Mia says
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.
Joanna Cismaru says
Any kind of basil will work just fine.
Kate Jackson says
Hi Jo,
Just wondering the easiest way to convert this to a pressure cooker recipe???
Nicole Beaulieu says
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.
Jenny says
I just loved this recipe and so easy.
Joanna Cismaru says
Thank you Jenny, glad you liked it!
Marilyn says
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!
Joanna Cismaru says
My pleasure Marilyn, glad you liked it!
Dee says
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!!!
Joanna Cismaru says
My pleasure Dee, hope you like it!
Trever Lee says
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.
Kindy says
I like everything with curry. Thanks for share.