Description
Basil Chicken with Coconut Curry Sauce is a must-try!
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 cup fresh basil leaves, chopped
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the ginger and garlic, sautéing for about 1 minute until fragrant.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk, fish sauce, and lime juice, stirring to combine. Bring the mixture to a simmer and let it cook for about 5 minutes to thicken slightly.
- Return the cooked chicken to the skillet, stirring to coat it in the sauce. Cook for an additional 2-3 minutes until heated through.
- Stir in the chopped basil just before serving.
Notes
- For added flavor, consider marinating the chicken in lime juice and spices for 30 minutes before cooking.
- You can also substitute the basil with cilantro for a different herbaceous note.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Basil Chicken, Coconut Curry Sauce, Thai Chicken Recipe