This easy stove-top basil chicken coconut curry recipe will knock your socks off. Don’t worry, it’s not too hot, just very tasty.
Originally Published November 5, 2011
We have been having problems with our internet connection since we moved into this apartment. The wireless randomly shuts down, and sometimes even plugging in the ethernet doesn’t do the trick. I don’t have much patience with it. This on top of the fact that I have only vague ideas about how the internet works. You’re lucky I even know what an ethernet is.
We finally had a technician come out today. Unfortunately Eric wasn’t here to oversee communications (and by that I mean he wasn’t here to keep me from looking like a complete imbecile). The poor technician kept trying to explain things and I kept responding inappropriately.
Technician: Oh, I see the problem. You’ve got a splitter here that’s~~~~~~~~~~~~~ (Why don’t we have a keystroke for white noise?)
Me: That’s great. Thanks for fixing it. Do you want to try these cookies I made?
Technician: No, I’m saying, can you please show me where the other~~~~~~~~~
Me: I can get you a glass of milk too.
It’s not my fault. My brain was made in the 80s, when computers were going through puberty, before they became all popular. It reminds me of one time when I was using a public computer in the BYU library. A guy came up to me and said, hey, I think I left something I need on the desk top, do you mind if I check for it? I said, sure, and immediately started clearing my notes and things off of the top of the desk so that he could find his pen or whatever he had lost. I felt like an idiot when he grabbed the mouse and found the file that he had left on the desktop.
Whatever. Computers are just a fad anyway.
How to make stovetop Basil Chicken Coconut Curry
Fortunately, food will never go out of style. This curry recipe will knock your socks off. Don’t worry, it’s not too hot, just very tasty. I am putting the original recipe but will warn that I increased the spices significantly. I like my food hot. So if you do too, heap your curry and chili powder.
UPDATE: I recently made this recipe in the slow cooker! Check it out: Slow Cooker Basil Chicken in Coconut Curry Sauce:
More great curry recipes!
Roti Recipe << A delicious buttery Indian flatbread that pairs perfectly with this recipe
Homemade Naan << Another classic Indian bread
Slow Cooker Chicken Tikka Masala << This is another old recipe from the blog that I adapted for the slow cooker. It’s a classic Indian dish and it tastes sooo good!
6 Ingredient One Pot Vegetable Curry << this cheater recipe is so easy!
Thai Red Chicken with Cherry Tomatoes: this is an oldie but a goodie.
Thai Red Curry with Vegetables from Cookie and Kate
Coconut Chicken Thai Curry from Tastes Lovely
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Basil Chicken in Coconut Curry Sauce
Ingredients
- 3 skinless, boneless chicken breast halves
- 2 teaspoons curry powder, I used more
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili powder, I used more
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
- 1 tablespoon olive oil
- 1 (14-ounce) can light coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon dried basil
- 1 teaspoon grated fresh ginger
- 3 cups hot cooked rice
Instructions
- Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
- In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and cook for 5-6 minutes until no longer pink.
- Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.
Ooooh whee, this was good! YUM! I actually made this as a sauce to go over the chicken I had left over after making chicken broth. I omitted the cornstarch and it still turned out pretty creamy. Going straight to the top of my “favorites” list. Thank you, Karen!
Do you know the nutritional information for this recipe?Â
Hi Ashley! I don’t provide nutritional info but you can plug it into an online calculator!
OMG!!! A new favorite. I absolutely love this dish. Delicious. We ate it over cauliflower rice.
How would you alter the amount of basil if you were using fresh instead of dried.  I have a bunch of fresh basil in my garden and I’d love to try this!
Hi Amanda, sorry I’m late responding! All your basil might be gone by now, but for next year, I would recommend adding chopped basil at the end of cooking. You really can add as much as you like, but start with 2-3 tablespoons.
This recipe is SO GOOD! I noticed the slow cooker version was topped w/ cilantro so I added that to the top of mine w/ a squeezed lime. I served it with white rice and a side of store bought naan spiced up w/ some garlic. I’ve made it twice and the second time I used jarred jalapenos. They were definitely spicier than the fresh and added less to the flavor so I’ll stick with fresh in the future! Thanks again for the delicious recipe. I plan on trying your slow cooker Tikka Marsala next!
Thanks for the tip about the jalapenos Sydney! That’s good to know!
Do you know how I would change this for the instant pot? Â Scared to mess it up as I’ve loved it done in the crockpot previously…but my crockpot died. Â Thank you!
Hey Chelsey, I’m so sorry I’ve never tried this in the instant pot! I would have to do some testing. Let me know how it goes if you make it!
This recipe is so simple and SO delicious! Its my go-to dish when Im in the mood to make some yummy comfort food with a flare. Its easy to follow and its truly amazing. I highly recommend this!!
I’m so happy you’ve found a dish you like so much Adrienne! That is just the best. Thanks so much for coming back to review!
Made this tonight, and oh my goodness! I wanted to lick the pan! I subbed the breasts for thighs since they were already thawed and used a couple T. fresh basil instead of dried. Absolutely amazing yumminess!!!
I have so got to try this with fresh basil! It sounds amazing. I’m glad you liked it Kristy!
This recipe is now in my rotation because it’s fairly quick to put together and we love curry. I find I like it better without the cornstarch, but otherwise I follow your steps faithfully. :D
I just tried this one tonight! My roommate raved about it. Totally doing this one again.
Awesome! I’m glad you liked it. I still make this all the time.
So, I just made this tonight and my 10 year old son says it’s good enough to be on Chopped. Complete success.
Wow! High praise indeed!
This looks yummy and I love that you can take a little heat. I will have to try this. I make lots of food from Mel’s Kitchen Cafe. She has great stuff on there.
Karen-
I’m not sure what I like more… your recipes or the commentary! You’re so good at both! Keep it up
!
Hi Karen
I loved this! Very delicious! I love your desk top story. Did you really offer the Internet guy a cookie. Did he eat one? Did the Internet get fixed? All important questions.
So glad you loved this and your computer saga made me laugh! Embrace it, embrace it!