When I first tried Basil Chicken in Coconut Curry Sauce Recipe during my trip to Thailand, I instantly fell in love with its creamy, aromatic flavors. The rich coconut milk, warm spices, and fragrant basil perfectly capture the essence of Thai cuisine a balance of sweet, savory, and spicy in every bite.

It’s a dish that reflects Thailand’s tropical abundance and deep-rooted love for bold, harmonious flavors. Every spoonful takes me back to the bustling markets of Bangkok, where the air smells like curry and adventure.

Credit IG: miarecipes6

Ingredients You’ll Need

Here are the key ingredients that come together to create this fragrant and flavorful curry.

4 boneless, skinless chicken breast halves – Cut into bite-sized pieces. Chicken thighs would also work well and add extra flavor.
2 teaspoons curry powder – This is the heart of your curry’s flavor. Choose a brand you enjoy, as they can vary in taste and spice level.
1 teaspoon salt – Essential for bringing out all the other flavors.
1/2 teaspoon pepper – Freshly ground black pepper adds a mild, woody spice.
1/4 teaspoon chili powder – Adds a gentle warmth to the dish. You can add more or less depending on your heat preference.
1 tablespoon olive oil – Used for sautéing the aromatics and browning the chicken.
1 medium red onion, chopped – Red onions provide a slightly milder, sweeter flavor than yellow onions, but either will work.
5 cloves garlic, minced – Fresh garlic is best for a potent, aromatic base.
1 jalapeno pepper, seeded and finely chopped – Removing the seeds and ribs controls the heat. Leave some in if you prefer a spicier curry.
1 tablespoon dried basil – This adds a sweet, peppery note that complements the coconut milk beautifully.
1/4 teaspoon ground ginger – Provides a warm, zesty undertone that is classic in many curry dishes.
1 (14 oz) can coconut milk – Use full-fat coconut milk for the creamiest, richest sauce. Light coconut milk can be used for a lighter version.
1/2 cup cream – Heavy cream enriches the sauce, making it velvety and luxurious.
1 tablespoon cornstarch – This is mixed with the liquids to help thicken the sauce to the perfect consistency.

Note: This recipe makes about 4-6 servings.

Variations

One of the best things about this recipe is how easily you can adapt it. Here are a few ideas to make it your own.

Add Vegetables: Bulk up the dish by adding vegetables like bell peppers, potatoes, or spinach. Add heartier veggies like potatoes with the onion, and quick-cooking ones like spinach at the very end.
Protein Swap: This sauce is wonderful with other proteins. Try it with shrimp (add it in the last few minutes of cooking), firm tofu, or even chickpeas for a vegetarian option.
Adjust the Spice: You have full control over the heat. For a milder curry, omit the jalapeno. For a spicier kick, add more chili powder, a pinch of cayenne pepper, or leave the jalapeno seeds in.
Dairy-Free Option: To make this recipe dairy-free, simply omit the heavy cream. The sauce will be slightly less rich but still delicious, as the full-fat coconut milk provides plenty of creaminess on its own.

Cooking Time

Prep Time: 10 minutes
Marinade Time: 1 hour
Cooking Time: 20 minutes
Total Time: 1 hour 30 minutes

Equipment You Need

Medium bowl: To marinate the chicken pieces in the spice blend.
Large nonstick frying pan or skillet: This is where you’ll build the sauce and cook the entire dish.
Whisk: For combining the coconut milk, cream, and cornstarch to ensure a smooth, lump-free sauce.
Knife and cutting board: For chopping the chicken, onion, garlic, and jalapeno.

How to Make Basil Chicken in Coconut Curry Sauce?

This curry comes together in a few straightforward steps, resulting in a restaurant-quality meal made right in your kitchen.

Marinate the Chicken

Start by cutting the chicken breast halves into uniform 1-inch pieces and placing them in a medium bowl. In a small separate bowl, stir together the curry powder, salt, pepper, and chili powder. Sprinkle this spice mixture over the chicken, tossing well to ensure every piece is evenly coated. Cover the bowl and let it chill in the refrigerator for at least one hour, or up to two hours, to allow the flavors to penetrate the meat.

Sauté the Aromatics

Once the chicken has marinated, heat the olive oil in a large nonstick frying pan over medium-high heat. Add the chopped red onion, dried basil, ground ginger, minced garlic, and finely chopped jalapeno. Cook, stirring frequently, until the onion becomes soft and translucent. This step builds the foundational layer of flavor for your sauce.

Cook the Chicken

Add the marinated chicken pieces to the pan with the cooked aromatics. Continue to cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink inside. This searing locks in the juices and adds more depth of flavor to the dish.

Create the Creamy Sauce

In a separate bowl, combine the coconut milk, cream, and cornstarch. Whisk them together vigorously until the cornstarch is fully dissolved and the mixture is smooth. Carefully pour this liquid into the skillet with the chicken. Continue to cook and stir until the sauce thickens slightly and begins to bubble. Reduce the heat and let it simmer for an additional 5-10 minutes to allow the flavors to meld together.

🇹🇭 Taste of Thailand: The Essence of Basil Chicken in Coconut Curry Sauce

Traveling through Thailand, you’ll quickly realize that dishes like basil chicken in coconut curry sauce represent the soul of Thai cuisine. Originating mainly from Central Thailand, this dish beautifully blends coconut richness from the southern coasts with basil and spice traditions from the north.

It’s a symbol of Thailand’s culinary harmony where tropical ingredients meet bold, fragrant flavors. Enjoyed everywhere from Bangkok’s street stalls to Phuket’s beachside cafes, it perfectly embodies Thailand’s warm and vibrant food culture.

Additional Tips for Making This Recipe Better

Having made this a few times, I’ve picked up some small tricks that really make a difference.

I can’t stress enough how important the marinating step is. Even if I’m short on time, I try to give the chicken at least 30 minutes to sit in the spices. It truly makes the chicken more tender and flavorful throughout.
I always use full-fat coconut milk. The light version works, but for that truly decadent, creamy sauce that clings to the chicken and rice, full-fat is the way to go.
To avoid a lumpy sauce, I make sure to whisk the cornstarch into the cold coconut milk and cream mixture until it’s completely smooth before adding it to the hot pan.
Just before serving, I love to throw in a handful of fresh basil leaves. The fresh herb adds a bright, aromatic punch that beautifully complements the dried basil in the sauce.

How to Serve Basil Chicken in Coconut Curry Sauce?

In Thailand, this curry is often served with steamed jasmine rice, a staple that beautifully absorbs the rich coconut sauce. In southern regions like Phuket and Krabi, locals enjoy it with sticky rice or roti for a heartier meal.

Pair it with fresh herbs, a slice of lime, and maybe a cool Thai iced tea to complete the cultural experience. Each serving tells a story of Thailand’s coastal charm and its deep connection to spice and flavor.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

Calories: 725 kcal
Protein: 35g
Carbohydrates: 95g
Fat: 21g

Make Ahead and Storage

This curry is a fantastic dish for meal prepping as the flavors deepen over time.

Storing: Allow the curry to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days, making it perfect for leftovers.

Freezing: You can freeze this curry for longer storage. Let it cool, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Gently reheat the curry in a saucepan over low heat until warmed through. You can also microwave individual portions. If the sauce has thickened too much, you can add a splash of water or coconut milk to reach your desired consistency.

Why You’ll Love This Recipe

Here are a few compelling reasons why this basil chicken curry is sure to become a favorite.

Incredibly Flavorful: The combination of Indian spices, creamy coconut milk, and fresh basil creates a complex and deeply satisfying sauce that is rich without being heavy.
Restaurant-Quality at Home: This recipe makes it easy to create a dish that tastes like it came from your favorite restaurant, right in your own kitchen and in under an hour of active cooking time.
Perfectly Balanced: The curry is a wonderful blend of creamy, spicy, and savory notes. It has a mild warmth that is pleasing to most palates, but it can be easily adjusted to be spicier or milder.
Great for Meal Prep: The flavors only get better the next day, making this an ideal recipe to make ahead for easy lunches or dinners during a busy week.