Name: Coconut Curry Basil Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai-inspired
Ingredients: – 900 g boneless chicken breast or thighs, cut into bite-size pieces; – 2 Tbsp curry powder; – 2 Tbsp unsalted butter or olive oil; – 1 medium yellow onion (approximately 150 g), diced; – 2 cloves garlic (approximately 6 g), minced; – 1 2 jalapeños (approximately 30 60 g), finely sliced (seeds optional for heat); – 400 ml full-fat coconut milk (1 can); – 2 tsp soy sauce or tamari (approximately 10 ml); – 1 Tbsp fresh lime juice (approximately 15 ml); – Salt and freshly ground black pepper, to taste; – Cooked rice (white, brown, or quinoa), for serving

Description

🥥 Creamy coconut milk creates a rich, velvety sauce that coats the chicken and veggies with tropical flavor.
🍛 A quick, one‑pan curry loaded with basil and lime makes a satisfying weeknight dinner in just 30 minutes.

Ingredients

– 900 g boneless chicken breast or thighs, cut into bite-size pieces

– 2 Tbsp curry powder

– 2 Tbsp unsalted butter or olive oil

– 1 medium yellow onion (approximately 150 g), diced

– 2 cloves garlic (approximately 6 g), minced

– 1 2 jalapeños (approximately 30 60 g), finely sliced (seeds optional for heat)

– 400 ml full-fat coconut milk (1 can)

– 2 tsp soy sauce or tamari (approximately 10 ml)

– 1 Tbsp fresh lime juice (approximately 15 ml)

– Salt and freshly ground black pepper, to taste

– Cooked rice (white, brown, or quinoa), for serving

Instructions

1-First, get everything ready: Cut the chicken into bite-sized pieces, dice the onion, mince the garlic, and slice the jalapeños if you’re adding heat. Heat the butter or oil in a large skillet over medium-high heat, then add the chicken, curry powder, and onion. Stir and cook for about 3 minutes until the onion softens and everything starts to smell amazing.

2-Next, toss in the garlic and jalapeños, cooking for another 2 minutes to let those flavors mingle. Then, pour in the coconut milk, soy sauce or tamari, and a touch of honey for sweetness. Bring it to a gentle simmer and let it bubble lightly. Fold in your greens like kale or spinach, season with salt and pepper, and simmer for 5 to 10 minutes until the chicken reaches an internal temperature of at least 74°C and the greens wilt down.

3-Once done, take the pan off the heat and stir in the fresh basil, lime juice, and chopped cashews for a nutty crunch. Finally, serve it hot over steamed rice or quinoa, garnishing with extra basil and lime if you like. Each step allows for easy swaps, such as using tofu for a vegan version or light coconut milk for a lighter meal, so feel free to make it your own.

Notes

🌶️ Adjust the jalapeño amount or remove the seeds to control the heat level.
🥥 If you prefer a thicker sauce, simmer longer or whisk in a slurry of 1 tsp cornstarch mixed with 2 tsp water.
🌿 Use Thai basil for an authentic aroma, or substitute sweet basil if Thai basil is unavailable.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main dish
Method: One‑pan sauté and simmer
Cuisine: Thai-inspired

Nutrition

Serving Size: 1 cup curry with rice (≈ 250 g)
Calories: 432 kcal
Sugar: 2 g
Sodium: 500 mg
Fat: 25 g
Saturated Fat: 20 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 80 mg

Keywords: coconut, curry, basil, chicken