Aromatic Thai Basil Chicken Curry Recipe

I’m about to share something that’ll make your weeknight dinner game ridiculously easy. This aromatic Thai basil chicken curry takes twenty minutes, uses just five ingredients, and somehow tastes like you spent hours stirring over a hot stove. The secret lies in letting that coconut milk work its magic with the curry powder while fresh Thai basil transforms everything into something that smells absolutely incredible. Trust me, your kitchen’s about to become the most popular room in your house.

Why You’ll Love this Aromatic Thai Basil Chicken Curry

Listen, I know what you’re thinking – another curry recipe that promises the world but delivers mediocre takeout vibes.

But this one’s different, and here’s why I’m obsessed.

First, it’s ridiculously easy. We’re talking five ingredients that actually matter, one pan, and zero complicated techniques that’ll leave you crying over burnt garlic.

Second, that Thai basil. It’s not just regular basil trying to be fancy – it’s got this peppery, almost licorice-like thing happening that transforms boring chicken into something your taste buds will actually remember.

Plus, it’s ready in twenty minutes.

What Ingredients are in Aromatic Thai Basil Chicken Curry?

This Thai basil chicken curry keeps things beautifully simple with ingredients you can actually find without hunting down three specialty stores. We’re working with pantry staples and one star ingredient that makes all the difference.

The beauty of this recipe lies in its restraint – no endless spice blend grinding or mysterious paste making. Just real ingredients that play well together and let that Thai basil do what it does best.

Ingredients:

• 1½ lbs boneless skinless chicken breasts, cubed
• 2 tbsp curry powder
• 1 jalapeño, sliced
• 1 onion, thinly sliced
• 8 garlic cloves, smashed
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 2 tbsp oil (olive or rapeseed)
• Salt and pepper to taste
• ½ cup fresh Thai basil leaves

A Few Things Worth Knowing

That Thai basil is non-negotiable if you want the real deal. Regular basil will work in a pinch, but it’s like using a kazoo when you need a trumpet – technically functional but missing the point entirely. Thai basil has this peppery, almost anise-like flavor that regular basil just can’t touch.

Your curry powder matters more than you think. The dusty stuff that’s been lurking in your spice cabinet since the Clinton administration won’t cut it here. Fresh curry powder should smell aromatic the moment you open it, not like cardboard with commitment issues.

Don’t skimp on the coconut milk either. Full-fat is your friend here – we’re making curry, not a sad approximation of one. And those eight garlic cloves might seem excessive until you remember that garlic makes everything better, especially when it’s getting all cozy with coconut milk and curry powder.

How to Make this Aromatic Thai Basil Chicken Curry

This curry comes together faster than you can say “takeout,” which is convenient because you’ll want to make it again next week.

Start by heating 2 tablespoons of oil in your largest skillet over medium-high heat. You want real estate here, not a cramped studio apartment situation where everything’s fighting for space. Toss in your 1½ pounds of cubed chicken breasts and immediately hit them with 2 tablespoons of curry powder, plus salt and pepper to taste.

The chicken doesn’t need to cook through at this stage – we’re just looking for some light browning action, about 5 minutes of gentle sizzling.

Once the chicken looks golden and smells like it means business, add your 1 thinly sliced onion to the party. This is where patience pays off, even though curry powder is already making your kitchen smell like a Thai restaurant. Let that onion cook for about 5 minutes until it turns translucent, which is chef-speak for “you can kind of see through it and it’s not crunchy anymore.”

Now comes the aromatic avalanche. Stir in those 8 smashed garlic cloves and your sliced jalapeño, cooking for just 30 seconds until the smell hits you in the face like a fragrant freight train. Any longer and you risk burning the garlic, which turns this whole operation into a bitter disappointment instead of curry heaven.

Time for the liquid gold. Pour in 1 cup of chicken broth and that entire 13.5-ounce can of coconut milk, watching as everything transforms into something that actually looks like curry. Bring this beautiful mess to a boil, then dial back the heat and let it simmer for 5 minutes. This gives all the flavors time to get acquainted and the chicken time to finish cooking through.

Here’s the vital part that separates the curry heroes from the curry zeros: turn off the heat completely before stirring in your ½ cup of fresh Thai basil leaves. Hot curry will wilt those leaves instantly, but keeping them off direct heat preserves more of that distinctive peppery flavor that makes Thai basil worth tracking down in the first place.

Aromatic Thai Basil Chicken Curry Substitutions and Variations

While the original recipe hits all the right notes, sometimes you’re staring into your fridge like it’s going to magically produce Thai basil when you live in suburbia and the closest Asian market is three towns over.

Regular basil works in a pinch, though it’s sweeter and less peppery.

Can’t find jalapeños? Serrano peppers pack more heat, while poblanos dial it down. I swap chicken thighs for breasts when I want richer flavor.

Vegetarians can use firm tofu or chickpeas.

Light coconut milk cuts calories but sacrifices creaminess.

Green curry paste instead of powder creates deeper complexity.

What to Serve with Aromatic Thai Basil Chicken Curry

Because this curry brings serious flavor firepower, you’ll want sides that can handle the heat without competing for attention.

I always reach for jasmine rice first – its subtle fragrance plays perfectly with those bold curry flavors.

Want something heartier? Try coconut rice or even cauliflower rice if you’re watching carbs.

For vegetables, I love steamed broccoli or green beans. They add freshness without drowning out the basil.

Naan bread works too, though it’s not traditional.

Need something cooling? A simple cucumber salad with rice vinegar cuts through the richness beautifully.

Final Thoughts

After all these years of fumbling through curry recipes that either turned out bland or scorching hot, I can honestly say this Thai basil chicken hits that perfect sweet spot.

The fragrant basil, creamy coconut milk, and tender chicken create something magical in your kitchen.

What I love most? You probably have most ingredients already. No hunting down exotic spices or making three grocery store trips.

This recipe forgives your mistakes too. Timing slightly off? Still delicious. Can’t find Thai basil? Regular basil works fine. It’s comfort food that actually comforts.

Recipe Card

Introduction: This aromatic Thai basil chicken curry delivers restaurant-quality flavors in just 20 minutes. Tender chicken pieces simmer in creamy coconut milk with fragrant Thai basil, creating a perfectly balanced dish that’s both comforting and exotic. Serve over steamed rice for an easy weeknight dinner that feels like a special occasion.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Serves: 4

Ingredients:

• 1½ lbs boneless skinless chicken breasts, cubed
• 2 tbsp curry powder
• 1 jalapeño, sliced
• 1 onion, thinly sliced
• 8 garlic cloves, smashed
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 2 tbsp oil (olive or rapeseed)
• Salt and pepper to taste
• ½ cup fresh Thai basil leaves

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add cubed chicken and sprinkle with curry powder, salt, and pepper. Cook until lightly browned, approximately 5 minutes.
2. Add sliced onion to the skillet and sauté until translucent, about 5 minutes.
3. Stir in smashed garlic and sliced jalapeño, cooking for 30 seconds until fragrant.
4. Add chicken broth and coconut milk, bringing the mixture to a boil. Reduce heat and simmer for 5 minutes.
5. Remove from heat and stir in fresh Thai basil leaves until wilted. Serve immediately over rice.

Notes:

• Fresh Thai basil provides the most authentic flavor, but regular sweet basil can be substituted if unavailable
• Control spice level by removing jalapeño seeds for milder heat or adding more slices for extra kick
• Full-fat coconut milk creates the richest, creamiest texture
• Chicken thighs can be substituted for breasts for more tender, flavorful meat
• Recipe can be doubled easily for meal prep or larger families
• Leftovers keep well in refrigerator for up to 3 days and flavors actually improve overnight
• Serve with jasmine rice, brown rice, or cauliflower rice for different dietary preferences

Nutritional Information:

Frequently Asked Questions

Can I Make This Curry Ahead of Time and Reheat It?

I’d recommend making it ahead since the flavors actually improve overnight. Just don’t add the basil until you’re reheating it, so it stays fresh and vibrant green.

How Long Does Leftover Thai Basil Chicken Curry Keep in the Refrigerator?

I’d store your leftover curry in the refrigerator for up to three days. Make sure it’s completely cooled before refrigerating, and I’d reheat it thoroughly before serving again.

Can I Freeze This Curry for Meal Prep?

I’d recommend freezing this curry for up to three months. It freezes well, though the basil might lose some texture. Thaw overnight in the refrigerator and reheat gently on the stovetop.

What’s the Difference Between Thai Basil and Regular Sweet Basil?

Thai basil has a stronger, more peppery flavor with hints of anise and licorice, while regular sweet basil tastes milder and sweeter. I’d recommend Thai basil for authentic Asian dishes.

How Can I Make This Curry Spicier or Milder?

I’d adjust the jalapeño seeds – remove them completely for milder heat, or keep all seeds plus add extra jalapeños for more fire. You could also incorporate red pepper flakes or sriracha.