Basil Chicken in Coconut Curry Sauce
Basil Chicken in Coconut Curry Sauce
Basil Chicken in Coconut Curry Sauce is a delightful and aromatic dish that combines the freshness of basil with the rich and creamy flavors of coconut curry. This recipe is a harmonious blend of Thai and Indian cuisines, creating a unique fusion that will tantalize your taste buds. The tender chicken pieces simmered in a fragrant coconut curry sauce infused with basil leaves make this dish a true culinary delight.
Whether you are a fan of bold and spicy flavors or enjoy milder, more aromatic dishes, Basil Chicken in Coconut Curry Sauce offers a perfect balance that caters to various palates. The dish is not only delicious but also visually appealing, with vibrant green basil leaves adding a pop of color to the creamy curry sauce.
Recipe Quick Facts
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Difficulty Level: Medium
Cuisine Type: Fusion of Thai and Indian
Course: Main Course
Dietary Labels: Gluten-Free
Why You’ll Love This Recipe
– The fusion of Thai and Indian flavors creates a unique taste experience
– The aroma of basil combined with creamy coconut curry is irresistible
– This dish is adaptable to different spice levels and dietary preferences
Ingredients
For the Basil Chicken:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14 oz) coconut milk
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh basil leaves for garnish
For the Curry Sauce:
– 2 tablespoons red curry paste
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 1 teaspoon ground turmeric
Equipment Needed
– Skillet
– Wooden spoon
– Knife and cutting board
– Cooking pot
Step-by-Step Instructions
1. In a skillet, heat oil over medium heat. Add onion and garlic, sauté until fragrant.
2. Add chicken pieces to the skillet, cook until browned on all sides.
3. Stir in red curry paste, fish sauce, brown sugar, and turmeric. Cook for 2 minutes.
4. Pour in coconut milk and chicken broth. Simmer for 15-20 minutes until chicken is cooked through.
5. Season with salt and pepper. Garnish with fresh basil leaves before serving.
Pro Tips for Success
– Use fresh basil leaves for the best aroma and flavor
– Adjust the spice level by adding more or less red curry paste
– Ensure the chicken is fully cooked before serving
Substitutions & Variations
– For a vegetarian version, substitute chicken with tofu or vegetables
– Add diced tomatoes for extra freshness and tanginess
– Serve the dish with steamed rice or naan bread
Storage & Make-Ahead Tips
– Leftovers can be refrigerated for up to 3 days
– Reheat the dish on the stovetop or in the microwave
– Make the curry sauce ahead of time and store it in the fridge
Serving Suggestions
– Pair Basil Chicken in Coconut Curry Sauce with jasmine rice
– Serve with a side of cucumber salad for a refreshing contrast
– Sprinkle with chopped peanuts or cilantro for added texture
Nutrition Information (Per Serving)
Calories: 380 | Protein: 25g | Carbohydrates: 12g | Fat: 28g | Fiber: 3g | Sugar: 4g | Sodium: 780mg
FAQ
1. Can I make this ahead?
Yes, you can prepare the curry sauce ahead of time and cook the chicken when ready to serve.
2. Can I bake instead of fry?
This dish is best cooked on the stovetop to ensure the flavors meld together properly.
3. What can I substitute for fish sauce?
You can use soy sauce as a substitute for fish sauce in this recipe.
4. How do I know when the chicken is done?
Make sure the chicken reaches an internal temperature of 165°F before serving.
5. Can I freeze leftovers?
While it’s best fresh, you can freeze the cooked dish for up to 2 months.
6. How long do leftovers last?
Leftovers can be kept refrigerated for up to 3 days.
Recipe Notes
Basil Chicken in Coconut Curry Sauce is a versatile dish that can be customized to suit your spice preferences. Feel free to adjust the amount of red curry paste to make the dish milder or spicier. The combination of basil and coconut curry creates a comforting and exotic flavor profile that is perfect for a cozy dinner at home.
Basil Chicken in Coconut Curry Sauce
A delightful and aromatic dish that blends the freshness of basil with the rich and creamy flavors of coconut curry. This recipe offers a harmonious fusion of Thai and Indian cuisines, creating a unique culinary experience that caters to various palates.
Ingredients
-
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
-
2 tablespoons oil
-
1 onion, finely chopped
-
3 cloves garlic, minced
-
1 red bell pepper, sliced
-
1 can (14 oz) coconut milk
-
1/2 cup chicken broth
-
Salt and pepper to taste
-
Fresh basil leaves for garnish
-
2 tablespoons red curry paste
-
1 tablespoon fish sauce
-
1 tablespoon brown sugar
-
1 teaspoon ground turmeric
Directions
-
In a skillet, heat oil over medium heat. Add onion and garlic, sauté until fragrant.
-
Add chicken pieces to the skillet, cook until browned on all sides.
-
Stir in red curry paste, fish sauce, brown sugar, and turmeric. Cook for 2 minutes.
-
Pour in coconut milk and chicken broth. Simmer for 15-20 minutes until chicken is cooked through.
-
Season with salt and pepper. Garnish with fresh basil leaves before serving.
