Thai Basil Chicken Curry in Coconut Milk
Looking for a flavorful and easy dinner idea? This Thai Basil Chicken Curry is the perfect comfort food featuring tender chicken thighs, creamy coconut milk, bold Thai red curry paste, and fresh basil for a heavenly weeknight meal!
Ingredients (Serves 4)
1 lb boneless, skinless chicken thighs, diced
1 tbsp vegetable oil
1 small onion, thinly sliced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tbsp Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 red bell pepper, thinly sliced
1 cup Thai basil leaves, loosely packed
Steamed jasmine rice, for serving
How to Make Thai Chicken Curry with Basil
1. Sauté aromatics: Heat oil in a large cooker or deep skillet over medium heat. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
2. Cook the chicken: Add diced chicken thighs and cook until lightly browned on all sides.
3. Add flavor: Stir in Thai red curry paste and cook for 1–2 minutes to release the flavors.
4. Create the sauce: Pour in coconut milk, then add fish sauce, soy sauce, and brown sugar. Stir well to combine.
5. Simmer with veggies: Add sliced red bell pepper. Cover and simmer for about 15 minutes, until the chicken is tender and cooked through.
6. Finish with basil: Turn off the heat and stir in fresh Thai basil leaves. Let them wilt into the curry.
7. Serve: Spoon the curry over hot jasmine rice and enjoy a bowl of Thai-inspired comfort.
Thai Chicken Curry, Basil Chicken Curry, Coconut Milk Chicken
