Basil Chicken Coconut Curry

DinnerIndianGluten-FreeCurry

Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger

Photography Credit: Elise Bauer

One of the things I love about curries is that they are so varied and adaptable—from soupy to thick and creamy, from mild to fiery, in colors yellow, green, red, or brown.

This is one of my favorites, a yellow curry in a coconut milk base, with chicken, onions, jalapeños, lime juices, and plenty of fresh basil.

We use chicken thigh meat because its stronger flavor holds up well to all the spices. It comes together quickly, and makes for good leftovers too!

Basil Chicken Coconut Curry

Basil Chicken Coconut Curry Recipe

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4

We use chicken thigh meat because of the deeper flavor, but you can use chicken breast meat if you prefer.

This is a mild curry. You can increase the heat with more cayenne. Please note that jalapeños vary greatly in heat.  Check the spiciness of your jalapeños and adjust the recipe to taste.

Note that what we usually buy labelled "curry powder" is just a spice mix, made up of various spices, like those in the following ingredients, including a good portion of turmeric, which gives the curry powder its yellow color. Feel free to experiment a little with the spices listed here to get the taste you like the best.

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • A small pinch of ground cloves
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon cayenne, or more to taste
  • 1/2 teaspoon turmeric
  • 1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
  • 1 large onion, sliced root to tip
  • 5 cloves garlic, minced
  • 1 Tbsp finely chopped fresh ginger
  • 1-2 jalapeño peppers, seeded and minced
  • 2 Tbsp canola oil, rice bran oil or ghee
  • 1 14-oz can coconut milk
  • 1 Tbsp lime juice, or to taste
  • 12-20 fresh basil leaves, torn roughly
  • Hot cooked rice for serving

Method

1 Mix the spices: In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.

2 Sauté onions, jalapeños, ginger, garlic, spices: In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.

Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute.

3 Add coconut milk, chicken, simmer:  Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.

4 Add basil, lime juice: When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.

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Links:

 Thai Green Basil Curry with Chicken, from The Perfect Pantry

Jungle Curry, from Rasa Malaysia

Thai Green Curry with Fish and Basil, from Hunter Angler Gardener Cook

Basil Chicken Coconut Curry

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

159 Comments / Reviews

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Did you make it? Rate it!

  1. Eve

    I love this recipe. I made it maybe 12 times already. My husband and our friends love it too. Excellent recipe. I happened to use cream of coconut and it taste even better. So I now use cream of coconut all the time.

    xxxxxyyyyy

  2. Chelsea

    Nutrition facts please!!!

    Show Replies (1)
  3. Tony

    This was excellent! I had been having a Thai basil chicken craving for weeks and this more than hit the spot. It was nice having a recipe with a complex mix of spices rather than relying on chili paste. Wife loved it and said ‘this is a keeper’.

    Thanks for sharing this great recipe.

    xxxxxyyyyy

    Show Replies (1)
  4. D

    This has been on my rotation for quite some time now and it has never failed! I have an 18 mo old toddler that I’ve been introducing to “grown up” foods and this is her favorite (with rice)! I just had to grate the ginger (only 1 tsp), grate garlic, mince half of a small jalapeño for her. Ty so much for sharing this recipe!

    xxxxxyyyyy

  5. Stacey

    Love it! So delish

    xxxxxyyyyy

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