Coconut Basil Chicken Curry
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This Coconut Basil Chicken Curry checks all the boxes for my favorite kind of weeknight dinner: super quick, unbelievably tasty, and packed with flavor from creamy coconut milk and fresh, fragrant basil. And the best part? You’re only 30 minutes away from curry perfection. Weeknights never tasted this good!
When it comes to quick and flavorful curries, this Coconut Basil Chicken Curry is my little secret weapon, well, not so secret anymore! In just 30 minutes flat, you’ll have a curry on your table that tastes like it simmered for hours. Fragrant basil, creamy coconut milk, and tender chicken, it’s simple perfection, and frankly, one of those recipes that makes everyone think you’re a culinary genius. (Your secret’s safe with me!)
Why You’ll Love This Curry
- Ready in 30: A flavorful curry doesn’t have to mean hours in the kitchen, this one’s done in half an hour.
- Creamy and Fragrant: Coconut milk and fresh basil create the ultimate silky sauce that tastes way fancier than it really is.
- Tested & Perfected: After years (decades, even!) of making countless curries, this simple version always hits the spot, I promise, it’s foolproof.
Before You Start
The Chicken
- I highly recommend using boneless, skinless chicken breasts because they cook fast, stay tender, and soak up all that curry goodness. If you prefer darker meat, thighs are also fantastic here.
- I always cut the chicken into even, bite-sized pieces so each piece cooks at the same rate, nothing ruins a curry faster than dry, overcooked chicken!
- Season generously and toss well: coating each piece thoroughly in spices gives maximum flavor in every bite.
- A quick sear is key: I do this to lock in juices and give the chicken a flavorful golden crust before adding the sauce.
The Aromatics
- Onion, garlic, and jalapeno form your flavor base. Always chop onion evenly to ensure even cooking, no crunchy surprises here!
- Cook onions until they’re translucent and just starting to caramelize.
- Garlic tip: Only sauté garlic briefly, around 30 seconds, just until fragrant, to avoid bitterness. Garlic is my favorite ingredient, but burnt garlic? Not so much.
- Adjusting heat is personal: I usually remove jalapeno seeds for a gentle heat, but leave some in if you love spice. Totally up to you!
Coconut Milk & Broth
- I strongly recommend using full-fat coconut milk for a really creamy curry. Light coconut milk works, but you’ll lose some of that silky magic.
- Always shake the coconut milk well before adding to the pan, I’ve learned the hard way this avoids any awkward lumps!
- When it comes to chicken broth, I suggest going low-sodium or no-sodium-added. You can always add more salt later, but correcting overly salty curry is pretty much impossible!
Fresh Basil
- Fresh basil makes a huge difference here, it gives this curry its signature flavor. Add it at the very end so it stays vibrant and fresh.
- If you can find Thai basil, I highly recommend you use it in this curry, but I know it’s not always easy to find, so I’ve used regular basil here. Usually I can find Thai basil at Asian stores.
Curry Powder – Choose Wisely!
- Not all curry powders are the same. My go-to is a classic Madras blend, which offers balanced flavor without overwhelming heat.
- You can always make your own curry powder, which I just happen to have a recipe for here.
This curry is exactly the type of recipe you want in your back pocket, fast, flavorful, and made completely in one skillet. Here’s how to cook it like you’ve done it a thousand times.
- Start by tossing chicken cubes with curry powder, chili powder, salt, and pepper. You don’t need anything fancy here, just make sure every piece is nicely coated. I find it easier to just add the chicken to the skillet or wok and add all my spices, then toss the chicken thoroughly. This way less dishes to wash.
- You want to sear the seasoned chicken in a large skillet over medium-high heat for until it’s lightly browned, about 5 minutes.
- You’re not fully cooking it through just yet, but this quick sear creates layers of extra flavor.
- Into the same skillet, add your chopped onions and sauté until translucent, tender, and starting to caramelize, about 5 minutes.
- Add garlic and jalapeno at the very end and sauté for just 30 seconds, until beautifully aromatic.
- Remember, garlic burns quickly, so keep stirring. Burnt garlic is one flavor even coconut milk can’t fix, I’ve tried!
- Pour in the coconut milk and chicken broth, stirring gently to combine. Bring everything to a quick boil, this helps the sauce thicken slightly and meld all those incredible flavors together.
- I strongly recommend to go with a full-fat coconut milk and a low sodium or no sodium added chicken broth.
- Reduce heat to medium and let the curry gently simmer for about 5 minutes. Taste it now, and adjust salt or pepper as needed.
- Remove from heat, toss in your fresh basil, and stir until just wilted. Fresh basil adds brightness and incredible fragrance, this is what takes the dish from “pretty good” to “give me seconds, now!”
How To Serve
This Coconut Basil Chicken Curry is perfect served over fluffy jasmine rice or basmati rice, my personal go-to’s because they soak up the sauce beautifully. And don’t forget a couple wedges of lime, they make a huge difference. Want to go all-out? Warm naan bread or fresh, homemade flatbread are amazing for scooping up every last drop of that silky curry.
For an extra-special dinner, I highly recommend pairing this curry with one of these tasty dishes:
Jasmine Rice
Easy Homemade Naan
Thai Cucumber Salad
Mango Salsa
Frequently Asked Questions
Can I make this curry ahead?
Yes! This curry reheats beautifully and, in my opinion, tastes even better the next day after the flavors have had a chance to mingle. Store in the fridge up to 4 days, then gently reheat on the stovetop or in the microwave.
Can I freeze Coconut Basil Chicken Curry?
Absolutely, I recommend freezing it in airtight containers for up to 3 months. Thaw overnight in the fridge, then gently reheat.
Can I add vegetables to this curry?
Definitely, I often add veggies like bell peppers, peas, broccoli, spinach, or cauliflower. Toss them in when you add the coconut milk and broth, and simmer until tender-crisp.
Can I use dried basil instead of fresh?
Fresh basil makes a huge difference here, so I strongly recommend it.
My sauce turned out thin, how can I fix it?
Simmer it uncovered for an extra 5–10 minutes, and it’ll naturally reduce and thicken up. If you’re really short on time, you can whisk in a teaspoon of cornstarch dissolved in a tablespoon of water, simmering briefly until it thickens.
Try These Curries Next
- Coconut Shrimp Curry
- Thai Red Chicken Curry
- Instant Pot Chicken Tikka Masala
- Instant Pot Butter Chicken
- Butter Chicken
- Instant Pot Coconut Curry Chicken
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Coconut Basil Chicken Curry
Video
Ingredients
- 1½ pound chicken breasts (boneless and skinless (2 or 3 depending on size), cut into small cubes)
- 2 tablespoon curry powder
- ½ teaspoon chili powder
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 tablespoon olive oil
- 1 onion (chopped)
- 3 cloves garlic (finely minced)
- 1 jalapeno pepper (seeded and chopped)
- ¼ cup basil (fresh and torn roughly)
- 14 ounce coconut milk ((1 can))
- ½ cup chicken broth (low sodium or no sodium added)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large skillet add the olive oil and heat over medium-high heat. Add the chicken then sprinkle the curry powder, chili powder, salt and pepper over the chicken and toss well. 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.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Adjust the Spice: Control the heat level easily by reducing or omitting the jalapeno seeds. Want more heat? Leave a few seeds in, or add a pinch of cayenne pepper.
- Fresh Basil: Fresh basil really brings this curry to life, adding brightness and fragrance. I highly recommend using fresh Thai basil if you can find it.
- Vegetables: Feel free to add your favorite veggies, bell peppers, spinach, peas, broccoli, or cauliflower would all work beautifully. Add them when you simmer the sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally published March 2013 and it has been updated with new pictures and video.
