Description
A delicious and aromatic Thai basil chicken dish cooked in a creamy coconut curry sauce. This fragrant and flavorful recipe is perfect for a cozy dinner at home.
Ingredients
Units
Scale
Chicken:
- 500 g boneless chicken thighs, cut into bite-sized pieces
Sauce:
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 can (400 ml) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
Veggies:
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or green beans
- 1 cup fresh basil leaves
- Juice of 1/2 lime
- Salt and black pepper to taste
Serving:
- Steamed jasmine rice for serving
Instructions
- Cook the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Add the chicken pieces and cook until browned. Remove from skillet and set aside.
- Make the Sauce: In the same skillet, sauté onion, garlic, and ginger until fragrant. Stir in red curry paste. Pour in coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Stir to combine.
- Add Veggies and Chicken: Return the chicken to the skillet. Add red bell pepper, snap peas (or green beans), and basil leaves. Simmer until the chicken is cooked through and the veggies are tender.
- Finish and Serve: Squeeze lime juice over the dish. Season with salt and pepper. Serve the Thai basil chicken curry over steamed jasmine rice.
Notes
- You can adjust the spice level by adding more or less red curry paste.
- Feel free to customize the veggies with your favorites like bamboo shoots or baby corn.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 740mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
