Delicious Basil Chicken in Coconut Curry Sauce is a bold, aromatic dish packed with tender chicken, creamy coconut milk, fragrant basil, and warm curry spices. It’s the kind of meal I make when I want something quick and comforting, but still exciting and full of flavor. Served over rice or with warm naan, this curry-style dish never fails to satisfy.

Why You’ll Love This Recipe

I love this recipe because it’s simple enough for a weeknight but tastes like something I’d get from a restaurant. The coconut milk creates a rich, silky sauce that perfectly coats the chicken, while the curry powder and fresh basil give it that addictive balance of savory, creamy, and herby. It’s naturally dairy-free, incredibly customizable, and comes together in about 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Olive oil or coconut oil
Onion, chopped
Garlic, minced
Fresh ginger, grated
Curry powder (mild or spicy depending on your preference)
Coconut milk (full-fat for richness)
Chicken broth or water
Fresh basil leaves (Thai basil or regular)
Salt and pepper
Optional: red pepper flakes or sliced chili for heat
Optional: lime juice for brightness

Directions

I heat oil in a large skillet over medium heat and sauté the onions until soft and translucent.
I add the garlic and ginger and cook until fragrant, about 1 minute.
I stir in the curry powder and toast it for 30 seconds to bring out the flavor.
I add the chicken pieces, season with salt and pepper, and cook until browned on all sides.
I pour in the coconut milk and a splash of broth, stir well, and bring it to a gentle simmer.
I let it cook uncovered for about 10–15 minutes, until the chicken is fully cooked and the sauce thickens slightly.
I stir in the fresh basil leaves and let them wilt into the sauce.
I finish with a squeeze of lime juice if I want extra brightness, then serve hot.

Servings and timing

This recipe serves 4 and takes about 30–35 minutes total—perfect for a flavorful, fast dinner with minimal cleanup.

Variations

Sometimes I add vegetables like bell peppers, spinach, or zucchini for extra color and nutrition. I’ve also made it with shrimp instead of chicken, or tofu for a vegetarian version. If I want more spice, I add red curry paste or sliced Thai chilis. For a creamier texture, I simmer the sauce a bit longer or add a spoonful of cashew butter.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave. The sauce thickens in the fridge, so I sometimes add a splash of broth or water to loosen it up when reheating.

FAQs

Can I use light coconut milk?

Yes, but the sauce won’t be as creamy or rich. I prefer full-fat for the best flavor and texture.

What kind of basil should I use?

Thai basil gives the most authentic flavor, but I often use sweet basil when it’s more available—it still tastes great.

Can I make this ahead of time?

Absolutely. The flavors deepen after sitting, so I sometimes make it a day in advance and reheat it before serving.

What should I serve this with?

I usually serve it with jasmine rice, brown rice, or naan bread. Cauliflower rice also works for a low-carb option.

Is this dish spicy?

It depends on the curry powder and any added chili. I keep it mild by default and add heat at the end if I want it spicier.

Conclusion

Delicious Basil Chicken in Coconut Curry Sauce is one of my go-to meals when I want something fast, flavorful, and comforting. The creamy coconut curry sauce is packed with bold spices and fresh herbs, and it pairs perfectly with tender chicken and fluffy rice. It’s an easy, crowd-pleasing dish that’s full of warmth and ready in no time.