Description
This Spiced Coconut Basil Chicken recipe features tender boneless chicken thighs marinated in a flavorful blend of coconut milk, curry powder, and aromatic spices. The chicken is sautéed with onions and bell peppers, then simmered in the marinade to create a luscious sauce infused with fresh basil. Perfectly paired with jasmine or basmati rice, this dish offers a vibrant and satisfying meal with a delightful balance of creamy, spicy, and herbal notes.
Ingredients
Scale
Marinade
- 1 can (13.5 oz) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- Salt and pepper to taste
Chicken and Vegetables
- 1 ½ lbs chicken thighs, boneless and skinless
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup fresh basil leaves, loosely packed
- Optional: red pepper flakes for heat
Serving
- Cooked jasmine or basmati rice, for serving
Instructions
- Prepare the Marinade: In a large bowl, combine the coconut milk, curry powder, turmeric, cumin, minced ginger, minced garlic, fish sauce, soy sauce, and lime juice. Stir thoroughly until all ingredients are well incorporated.
- Marinate the Chicken: Season the chicken thighs with salt and pepper. Add the chicken to the marinade, turning to coat each piece evenly. Cover the bowl and refrigerate for at least 1 hour, or overnight for more intense flavor penetration.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and red bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant.
- Cook the Chicken: Remove the chicken from the marinade, reserving the liquid. Place the chicken in the skillet with the sautéed vegetables and cook for 5-7 minutes per side, or until each piece is browned and fully cooked through.
- Simmer with Marinade: Pour the reserved marinade into the skillet with the chicken. Bring the mixture to a simmer and cook for an additional 5 minutes, allowing the sauce to thicken slightly and coat the chicken.
- Add Basil Leaves: Stir in the fresh basil leaves into the skillet. Allow them to wilt in the hot sauce, imparting their aromatic flavor.
- Adjust Seasoning: Taste the dish and adjust the seasoning with salt, pepper, and optional red pepper flakes for added heat according to your preference.
- Serve: Serve the spiced coconut basil chicken hot over a bed of cooked jasmine or basmati rice for a complete and comforting meal.
Notes
- Marinating the chicken overnight enhances the depth of flavor.
- Use boneless, skinless chicken thighs for juicier and more flavorful results.
- Adjust chili flakes according to your preferred spice level.
- Fresh basil is essential for the authentic flavor, but if unavailable, Thai basil can be used as an alternative.
- Serve immediately for best taste; leftovers keep well refrigerated for up to 2 days.
