Can I use light coconut milk instead of full-fat?

Absolutely! Light coconut milk will create a thinner sauce with fewer calories. If you prefer a richer texture, you can add a tablespoon of cornstarch mixed with water during the simmering stage to thicken it.

What can I substitute for jalapeño if I don't want the dish to be spicy?

You can simply omit the jalapeño or replace it with a bell pepper for the vegetal flavor without the heat. Alternatively, use the jalapeño but remove all seeds and membranes, which contain most of the heat.

Can I use dried basil instead of fresh?

Fresh basil really makes this dish special, but in a pinch, you can use 1 tablespoon of dried basil. Add it earlier in the cooking process, along with the liquids, to allow it time to hydrate and release its flavors.

Is this curry gluten-free?

Yes, this recipe is naturally gluten-free, but always check your curry powder and chicken broth labels to ensure they don't contain hidden gluten ingredients or processing aids.

Coconut Basil Chicken Curry Recipe

Name: Coconut Basil Chicken Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-inspired
Ingredients: 1½ pound chicken breasts, boneless and skinless, cut into small cubes (2-3 pieces depending on size); 2 tablespoon curry powder; ½ teaspoon chili powder; ¼ teaspoon salt, or to taste; ½ teaspoon pepper, or to taste; 2 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, finely minced; 1 jalapeño pepper, seeded and chopped; ¼ cup fresh basil, torn roughly; 14 ounce (1 can) coconut milk; ½ cup low-sodium chicken broth

Description

This Coconut Basil Chicken Curry is a creamy, aromatic dish packed with irresistible flavors and a hint of heat. Tender chicken cooked in a rich blend of coconut milk, fresh basil, and warm spices brings together a perfect balance of comfort and vibrant taste. Serve it warm over rice for a satisfying meal that’s ready in just 30 minutes!

Ingredients

Units Scale

Chicken and Spices

1 1/2 pound chicken breasts, boneless and skinless, cut into small cubes (2-3 pieces depending on size)
2 tablespoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

Other Ingredients

2 tablespoon olive oil
1 onion, chopped
3 cloves garlic, finely minced
1 jalapeño pepper, seeded and chopped
1/4 cup fresh basil, torn roughly
14 ounce (1 can) coconut milk
1/2 cup low-sodium chicken broth

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Instructions

Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and sprinkle curry powder, chili powder, salt, and pepper over it. Toss well to coat the chicken evenly with spices and cook for about 5 minutes, or until the chicken starts to brown.
Cook the Onion:
Add the chopped onion to the skillet with the chicken. Cook until the onion becomes translucent, which should take about 5 minutes. Stir occasionally to ensure even cooking.
Add Garlic and Jalapeño:
Stir in the minced garlic and chopped jalapeño pepper. Cook for an additional 30 seconds, just until the garlic becomes aromatic without burning.
Simmer the Sauce:
Pour in the chicken broth and coconut milk into the skillet. Bring the mixture to a boil, then reduce the heat to medium. Let it simmer for another 5 minutes to let the flavors meld together. Taste and adjust seasoning with more salt and pepper if needed.
Add Basil and Serve:
Stir in the fresh basil leaves and remove the skillet from heat. Serve the Coconut Basil Chicken Curry warm over rice for a delicious and flavorful meal.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Adjust the Spice: Customize the heat level by reducing or omitting the jalapeño seeds. For a spicier dish, leave some seeds, or add a pinch of cayenne pepper.
Fresh Basil: For the best flavor, use fresh basil—Thai basil works wonderfully if available.
Add Veggies: Enhance the curry by adding vegetables like bell peppers, spinach, peas, broccoli, or cauliflower. Add them during the simmering stage.

Nutrition

Serving Size: 1 serving
Calories: 360kcal
Sugar: 3g
Sodium: 500mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 28g
Cholesterol: 80mg