Thai Basil Chicken Curry

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.

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Course: Main Course

Cuisine: Thai

Keyword: Curry

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 385kcal

Equipment

Chef's Knife

Chopping Board

Skillet

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

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.
Add sliced onion to the skillet and sauté until translucent, about 5 minutes.
Stir in smashed garlic and sliced jalapeño, cooking for 30 seconds until fragrant.
Add chicken broth and coconut milk, bringing the mixture to a boil. Reduce heat and simmer for 5 minutes.
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

Nutrition