Basil Chicken in Coconut Curry Sauce

Ingredients for Basil Chicken in Coconut Curry Sauce

I always keep a can of light coconut milk stocked in my pantry for recipes like this one because it thickens beautifully when combined with cornstarch and adds a gentle sweetness that balances the curry. Here is everything you need:

• 3 boneless, skinless chicken breast halves (cut into 1-inch pieces)
• 2 tsp curry powder (I recommend heaping this if you love bold flavor)
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/4 tsp chili powder (add more to taste for extra heat)
• 1 medium red onion (chopped)
• 5 cloves garlic (minced) – pro tip: fresh garlic makes a noticeable difference here over garlic powder
• 2 jalapeño peppers (seeded and finely chopped) – seeding removes most of the heat while keeping great flavor
• 1 tbsp olive oil
• 1 (14 oz) can light coconut milk – my preference is light coconut milk for a slightly lighter sauce that still thickens well
• 1 tbsp cornstarch
• 1 tbsp dried basil
• 1 tsp fresh ginger (grated) – in my experience, fresh ginger is worth the extra step over ground
• 3 cups hot cooked rice, for serving

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Step-by-Step Instructions

I recommend reading through all the steps before starting since you will be working with both a marinated chicken and a stovetop sauce. Timing everything together makes this recipe feel effortless.

Step 1: Cut chicken breasts into 1-inch pieces and place in a medium bowl.

Step 2: In a small bowl, mix together the curry powder, 1/2 teaspoon salt, black pepper, and chili powder. Sprinkle the spice blend over the chicken and toss until evenly coated.

Step 3: Cover the bowl and refrigerate for 1 to 2 hours to marinate. This step is key for deep flavor throughout the chicken. If you are short on time, even 20 minutes helps.

Step 4: When ready to cook, heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped red onion, dried basil, minced garlic, and jalapeño. Cook for 3 to 4 minutes, stirring frequently, until the onion turns translucent and the mixture smells fragrant.

Step 5: Add the marinated chicken to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining.

Step 6: In a separate small bowl or measuring cup, whisk together the coconut milk and cornstarch until fully smooth with no lumps. The coconut milk must be at room temperature or cold, not warm, before adding the cornstarch.

Step 7: Pour the coconut milk mixture into the skillet, whisking vigorously as you add it. Cook and stir over medium-high heat until the sauce is slightly thickened and just bubbling, about 2 to 3 minutes.

Step 8: Stir in the grated fresh ginger. Cook for 1 more minute. Taste and adjust salt or chili powder if needed.

Step 9: Serve hot over steamed rice.

Perfect Pairings for Basil Chicken in Coconut Curry Sauce

This dish has warm, aromatic curry flavor with a creamy coconut base, so the best sides either soak up that sauce or add a fresh, crisp contrast. Here are my top pairings:

Steamed Basmati or Jasmine Rice: Classic and practical, rice is the ideal base for this coconut curry. The sauce coats every grain and turns a simple bowl into a complete, satisfying dinner. Try our Crispy Garlic Chicken Fried Rice as a more flavorful rice option.

Coconut Chicken Rice Bowl: If you want to lean fully into the coconut theme, this rice bowl recipe makes a wonderful companion dish or an alternative base that complements the curry flavors in this recipe.

Curried Coconut Chicken Rice: Another coconut-forward pairing that works well when you want to serve a crowd. The two dishes share the same warm spice profile and look stunning served side by side.

Healthy Sauteed Vegetables: A quick sauté of seasonal vegetables adds color, crunch, and nutritional balance to the plate. The mild, fresh flavors contrast nicely with the richness of the coconut curry sauce.

Crispy Oven Roasted Cauliflower: Roasted cauliflower has a natural nuttiness that pairs well with curry seasoning. Serve it alongside or stir it right into the curry for a heartier meal.

One Pot Vegetable Curry: For a bigger spread or a vegetarian side dish that stays on theme, this easy veggie curry is a natural companion to the basil chicken.

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Keeping and Serving Your Coconut Curry Chicken

Store leftovers in a sealed airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making this one of those dishes that tastes even better the next day. You can also freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, warm gently in a skillet over medium-low heat, stirring occasionally. Add a splash of coconut milk or water if the sauce has thickened too much. Avoid high heat, which can cause the coconut sauce to separate.

Pro tip: This basil chicken in coconut curry sauce also works well over cauliflower rice for a lower-carb dinner option. The sauce is bold enough to make any base delicious.

Frequently Asked Questions

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Basil Chicken in Coconut Curry Sauce

Tender spiced chicken pieces simmered in a creamy coconut milk curry sauce with garlic, jalapeño, dried basil, and fresh ginger. An easy stovetop dinner ready in about 30 minutes of active cooking.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Marinate Time 1 hour hr

Total Time 1 hour hr 27 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian, Indian

Calories: 402

Ingredients Equipment Method Notes

Ingredients

  

• 3 boneless skinless chicken breast halves cut into 1-inch pieces
• 2 tsp curry powder add more to taste
• 1 tsp salt divided
• 0.5 tsp black pepper
• 0.25 tsp chili powder add more for extra heat
• 1 medium red onion chopped
• 5 cloves garlic minced
• 2 jalapeño peppers seeded and finely chopped
• 1 tbsp olive oil
• 14 oz light coconut milk 1 can, room temperature or cold
• 1 tbsp cornstarch whisked into coconut milk before adding to pan
• 1 tbsp dried basil
• 1 tsp fresh ginger grated
• 3 cups hot cooked rice for serving

Equipment

• Large nonstick skillet
• Medium mixing bowl
• Small bowl or measuring cup for sauce
• Whisk
• Rice cooker or saucepan for rice

Method

 

1. Cut chicken breasts into 1-inch pieces and place in a medium bowl.
2. Mix curry powder, 1/2 teaspoon salt, black pepper, and chili powder in a small bowl. Sprinkle over chicken and toss to coat evenly.
3. Cover and refrigerate for 1 to 2 hours to marinate.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Add red onion, dried basil, garlic, and jalapeño. Cook for 3 to 4 minutes, stirring frequently, until onion is translucent and fragrant.
5. Add marinated chicken. Cook for 5 to 6 minutes, stirring occasionally, until chicken is cooked through with no pink remaining.
6. In a small bowl, whisk together coconut milk and cornstarch until fully smooth. The coconut milk must be cold or room temperature before adding cornstarch.
7. Pour coconut milk mixture into skillet, whisking vigorously. Cook and stir over medium-high heat until sauce is slightly thickened and just bubbling, about 2 to 3 minutes.
8. Stir in grated fresh ginger. Cook for 1 more minute. Taste and adjust seasoning.
9. Serve hot over steamed rice.

Notes

Marinate time of 1 hour is included in total time. Active cook time is about 27 minutes. Seeding the jalapeños removes most heat while keeping great flavor. For a spicier dish, leave some seeds in or increase chili powder. Coconut milk must be cold when whisked with cornstarch to avoid clumping. Store leftovers refrigerated up to 3 to 4 days or frozen up to 2 months.