I developed this Spiced Coconut Basil Chicken for my Dinners With Basil repertoire, marrying aromatic spices, fresh basil and creamy coconut with fluffy rice into a bright, unexpectedly tropical combination that invites a closer look.

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I didn’t expect this Spiced Coconut Basil Chicken to flip my weeknight dinner so fast. Bite sized boneless skinless chicken thighs soak up spicy aromas and when I toss in fresh basil leaves near the end it wakes everything up, bright and slightly peppery.

It’s loud, tropical, maybe a little bit addictive, and somehow still easy enough for busy nights. I kept waiting for it to fall flat but every bite keeps making me taste one more, just to check.

If you want Dinners With Basil that actually surprise you, this is the one to try.

Ingredients

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Chicken thighs: Rich in protein and iron, dark meat stays juicy and soaks up flavors.
Coconut milk: Creamy, adds healthy fats and sweetness, balances spice and gives silky sauce.
Thai red curry paste: Concentrated heat, umami and aromatic punch, brings chili, lemongrass and shrimp paste.
Basil: Peppery, slightly sweet, bright herb that lifts richness and adds fresh aroma.
Fish sauce: Salty, deep savory umami, rounds flavors with a tiny funky anchovy note.
Lime juice: Zesty acidity cuts richness, adds tang and wakes up every other ingredient.
Garlic and ginger: Pungent aromatics, give warmth and depth, important backbone to the spice mix.
Jasmine rice: Fragrant, tender grain soak up sauce and round out the meal, simple comfort.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs, cut into bite sized pieces

1 tbsp vegetable oil or coconut oil

1 medium yellow onion, thinly sliced

3 garlic cloves, minced

1 tbsp fresh ginger, grated or finely chopped

1 to 2 tbsp Thai red curry paste (or 1 tbsp curry powder if you prefer)

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp turmeric

1/2 to 1 tsp crushed red pepper flakes or 1 small fresh red chili, sliced

1 can (14 oz) full fat coconut milk

1/2 cup low sodium chicken stock or water

2 tbsp fish sauce (or soy sauce for a milder, vegetarian friendly swap)

1 tbsp brown sugar or palm sugar

juice of 1 lime (about 2 tbsp)

1 cup fresh basil leaves, packed (Thai basil if you can get it)

salt and freshly ground black pepper to taste

2 cups cooked jasmine rice for serving (about 1 cup uncooked)

optional garnish: chopped cilantro and sliced scallions

How to Make this

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1. Prep the chicken and rice: cut 1 1/2 lb boneless skinless chicken thighs into bite sized pieces, season lightly with salt and pepper. Start 2 cups jasmine rice so it’s ready when the chicken’s done.

2. Heat 1 tbsp vegetable or coconut oil in a large skillet or wok over medium-high heat. Add chicken in a single layer, don’t over crowd, and brown until just cooked through, about 3-4 minutes per side for bite sized pieces. Remove chicken to a plate and set aside.

3. In the same pan, lower heat to medium and add 1 medium thinly sliced yellow onion. Cook until soft and starting to caramelize, 4-6 minutes, scraping any browned bits from the bottom.

4. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir for 30-45 seconds until fragrant. Then stir in 1 to 2 tbsp Thai red curry paste (or 1 tbsp curry powder), 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric and 1/2 to 1 tsp crushed red pepper flakes or sliced fresh chili. Cook 1 minute to bloom the spices.

5. Pour in 1 can (14 oz) full fat coconut milk and 1/2 cup low sodium chicken stock or water, scraping the pan to release any stuck bits. Bring to a gentle simmer.

6. Stir in 2 tbsp fish sauce (or soy sauce if you want it milder), 1 tbsp brown or palm sugar, and juice of 1 lime. Taste and adjust for balance – more fish sauce for salt, more lime for brightness, more sugar if its too sharp.

7. Return the browned chicken to the sauce and simmer uncovered 6-8 minutes until the chicken is tender and sauce has slightly thickened. If the sauce gets too thin simmer a bit longer, too thick add a splash more stock or water.

8. Turn off the heat and stir in 1 cup packed fresh basil leaves (Thai basil if you can get it) until wilted. Check seasoning again, add salt and pepper if needed.

9. Serve hot over the cooked jasmine rice, garnish with chopped cilantro and sliced scallions if you like. Leftovers keep well in the fridge 3 days, reheat gently so the coconut milk doesn’t split.

Equipment Needed

1. Large skillet or wok, heavy bottomed if you got one, for browning the chicken and simmering the sauce
2. Medium pot with lid or a rice cooker, to cook the jasmine rice so it’s ready when the chicken’s done
3. Chef’s knife and cutting board, for cutting the chicken, slicing the onion and chopping herbs
4. Measuring cups and measuring spoons, for the rice, coconut milk, fish sauce, spices and lime juice
5. Wooden spoon or silicone spatula, to scrape up browned bits and stir the sauce (metal might scratch nonstick)
6. Tongs or a slotted spoon, to move the chicken in and out of the pan without splashing
7. Microplane or fine grater, for the fresh ginger (or just mince it fine with the knife)
8. Can opener and a liquid measuring cup or small bowl, to open/measure the coconut milk and stock

FAQ

Can I swap chicken thighs for breasts?

Yes, you can. Breasts cook faster and dry out easier so cut them into bite sized pieces and watch the heat. Cook just until the inside reaches 165 °F and the sauce is hot. If you like extra sauce, add a bit more coconut milk or stock while it cooks.

Can I make this vegetarian or vegan?

Totally. Use firm tofu, tempeh or mushrooms instead of chicken, swap fish sauce for soy sauce or tamari, and use vegetable stock. Make sure your curry paste doesn't contain shrimp paste if you want it fully vegan.

How do I make it less spicy?

Cut the curry paste and chili amounts in half, remove seeds from fresh chilies, or skip the red pepper flakes. You can also add a splash more coconut milk or a little extra brown sugar to balance heat.

Can I freeze the curry?

Yes, but coconut milk can separate after freezing. For best texture cool completely, freeze without the basil and lime juice, then reheat gently over low heat and whisk to recombine. Add fresh basil and lime after reheating.

How do I thicken or thin the sauce?

To thicken let it simmer uncovered until it reduces. For a quick thickener mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in, simmer a minute until glossy. To thin, add a little stock or coconut milk while reheating.

I don’t have fresh Thai basil, what can I use and how much if I only have dried?

Sweet basil works fine, or try cilantro or mint for a different bright note. Dried herbs are stronger so use about 1 tablespoon dried for every 3 tablespoons fresh. That means replacing 1 cup fresh basil would need roughly 5 tablespoons dried, though fresh really is best for the bright flavor.

Spiced Coconut Basil Chicken That Will Wow Your Taste Buds Recipe Substitutions and Variations

Chicken thighs: Swap for boneless skinless chicken breasts, cut into bite sized pieces, but cook a few minutes less or theyll dry out, dont overcook. For a meat free option use firm tofu or tempeh, press out moisture and brown before adding the sauce.
Canned coconut milk: Use coconut cream diluted with water to match the richness, or if youre not dairy free try full fat evaporated milk or half and half for a creamier, less coconut forward finish; add dairy off heat to avoid curdling.
Fish sauce: Replace 1:1 with low sodium soy sauce or tamari for a milder umami, or mix 1 tbsp soy sauce + 1 tsp lime juice + a pinch of brown sugar to mimic the sweet salty tang for vegetarian cooking.
Thai basil: If you cant find Thai basil use packed fresh sweet basil, or swap in cilantro or mint for a brighter herbal note; always add the leaves at the end so they dont wilt.

Pro Tips

1) Pat the chicken really dry and dont overcrowd the pan. Browned bits = flavor, and if you cram the chicken in you’ll steam it instead. Work in batches if you need to, then bring everything back together in the sauce.

2) Bloom the curry paste and spices in oil with the aromatics so they wake up, but keep the heat moderate so they dont scorch. If the paste clumps, add a little coconut milk or stock to loosen and scrape up the browned bits from the pan.

3) Full fat coconut milk makes the sauce silky, but mix it well before opening so the cream and liquid arent separated. If the sauce ends up too thin, simmer to reduce or stir a spoonful of the thicker solids back in. To avoid splitting when reheating, warm gently and dont blast it on high.

4) Taste and tweak at multiple stages. Fish sauce, lime and sugar are a trio that balance each other, so add small amounts then adjust. Add basil right at the end for fresh lift, and save any fresh herbs for garnish so they dont turn limp.