Description
Basil Chicken with Coconut Curry Sauce: An Incredible Ultimate Recipe
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Lime wedges, for serving
- Cooked jasmine rice, for serving
Instructions
- Gather all ingredients and prepare them as described in the ingredients list.
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Stir in the red curry paste and cook for another minute until fragrant.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine.
- Bring the mixture to a gentle simmer and allow it to cook for 5-10 minutes until slightly thickened.
- Add the cooked chicken back into the skillet, stirring to coat in the sauce. Let it simmer for an additional 2-3 minutes.
- Stir in the chopped basil and season with salt and pepper to taste.
- Remove from heat and serve hot over cooked jasmine rice with lime wedges on the side.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg