Easy Basil Chicken Coconut Curry
Easy Basil Chicken Coconut Curry is a quick dinner that delivers bold flavor. I’ve made this recipe dozens of times and know the tricks to make it perfect. This curry is creamy, aromatic, and packed with fresh basil. Try my Creamy Garlic Parmesan Chicken Soup for more comfort food. If you love recipes like this, you’ll also enjoy Creamy Garlic Parmesan Chicken Soup and Easy One-Pan Honey BBQ Chicken and Rice.
Why This Easy Basil Chicken Coconut Curry Is Pure Comfort
- Quick weeknight recipe
- Creamy and aromatic
- Perfect for cozy meals
- Delicious with rice
What You'll Need for Easy Basil Chicken Coconut Curry
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 cup fresh basil leaves, chopped
- Optional: Lime wedges
- Optional: Toast or rice
- Optional: Sliced green onions
📝 Ingredient Notes
- Chicken breasts: Thicker cuts are better for retaining moisture
- Coconut milk: Use full-fat for the richest flavor
- Basil: Add fresh basil at the end for maximum flavor
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking → See on Amazon
- Immersion blender — Creates a smooth coconut curry without lumps → See on Amazon
How to Make Easy Basil Chicken Coconut Curry
- Step 1: Heat olive oil in a skillet over medium heat. Add onions and garlic. Cook until fragrant.
- Step 2: Add chicken and cook until browned on all sides. Remove from pan.
- Step 3: Stir in curry paste, cumin, and turmeric. Cook for 1 minute.
- Step 4: Add chicken broth and coconut milk. Return chicken to the pan. Simmer for 15 minutes.
- Step 5: Stir in fresh basil. Serve with rice or toast.
Cook's Tips for Perfect Easy Basil Chicken Coconut Curry
- Cooking technique: Cook chicken first to develop flavor before adding liquids.
- Common mistake and fix: If the curry is too thin, simmer longer to reduce the liquid.
- Flavor tip: Add a squeeze of lime for brightness at the end.
- Storage tip: Store in an airtight container in the fridge for up to 3 days.
Storing & Reheating Easy Basil Chicken Coconut Curry
Short-Term Storage
Store in an airtight container in the fridge. Store in a sealed container for up to 3 days Make-ahead tip: Make up to 2 days in advance and reheat before serving
Freezing Easy Basil Chicken Coconut Curry
Freeze in a sealed container for up to 2 months
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven until warm Microwave: Reheat in 30-second intervals until warm
Recipe Notes
- Chef tip: Use fresh basil for the best flavor, not dried.
- Best substitution: Replace coconut milk with half-and-half for a lighter version.
- Make-ahead: This recipe can be made up to 2 days in advance.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the curry is too spicy, add more coconut milk to balance.
Want to level up this recipe?
Lid for pot — Keeps heat in for faster cooking and less evaporation → Check price on Amazon
Easy Basil Chicken Coconut Curry
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
Seasonings
- 2 tablespoons olive oil
- 1 tablespoon red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 cup fresh basil leaves, chopped
Optional Toppings
- Lime wedges
- Toast or rice
- Sliced green onions
Instructions
- Step 1: Heat olive oil in a skillet over medium heat. Add onions and garlic. Cook until fragrant.
- Step 2: Add chicken and cook until browned on all sides. Remove from pan.
- Step 3: Stir in curry paste, cumin, and turmeric. Cook for 1 minute.
- Step 4: Add chicken broth and coconut milk. Return chicken to the pan. Simmer for 15 minutes.
- Step 5: Stir in fresh basil. Serve with rice or toast.
Notes
- Chef tip: Use fresh basil for the best flavor, not dried.
- Best substitution: Replace coconut milk with half-and-half for a lighter version.
- Make-ahead: This recipe can be made up to 2 days in advance.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the curry is too spicy, add more coconut milk to balance.
Storage
- Fridge: Store in a sealed container for up to 3 days
- Freezer: Freeze in a sealed container for up to 2 months
- Oven reheat: Reheat in a 350°F oven until warm
- Microwave reheat: Reheat in 30-second intervals until warm
- Make ahead: Make up to 2 days in advance and reheat before serving
Nutrition Per Serving
- Calories: 420
- Protein: 28g
- Fat: 18g
- Carbs: 12g
- Fiber: 2g
- Sugar: 2g
- Sodium: 650mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Basil Chicken Coconut Curry FAQs
Yes, you can make this recipe up to 2 days in advance. Store in an airtight container in the fridge and reheat before serving.
If the curry is too thin, continue simmering to reduce the liquid. You can also add a small amount of cornstarch mixed with water to thicken it.
Yes, you can use bone-in chicken thighs or breasts. Adjust cooking time as needed.
You can use half-and-half, heavy cream, or a mixture of milk and butter to achieve a similar creamy texture.
This recipe works well for cozy winter meals. The rich, creamy flavor pairs perfectly with warm rice and a fresh side.
A Warm Final Note
I can’t wait for you to try Easy Basil Chicken Coconut Curry and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
