Description
Spiced coconut basil chicken with rice brings together aromatic herbs and creamy coconut that work beautifully with tender chicken over fluffy rice. Each bite gives you that perfect balance of heat and fresh basil flavor that feels both comforting and special enough for guests.
Ingredients
Scale
Proteins and Main Ingredients:
- 2 pounds chicken thighs
- 2 cups jasmine rice
Aromatics and Seasonings:
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- salt and pepper to taste
Liquids and Fats:
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons vegetable oil
- 1 cup fresh basil leaves, chopped
Instructions
- Pour 2 tablespoons of vegetable oil into your large pan and let it heat over medium temperature for about 1 minute until shimmering.
- Add your diced onion, 4 minced garlic cloves, and 1 tablespoon of minced ginger to the hot oil, stirring occasionally for 2-3 minutes until the mixture becomes fragrant and softened.
- Place your 2 lbs of chicken thighs into the pan, allowing them to brown for 4-5 minutes on each side without moving them around too much so they develop that golden crust.
- Sprinkle 2 tablespoons of curry powder across the chicken along with salt and pepper to taste, then stir everything together for about 1 minute to coat the meat evenly.
- Pour in your 13.5 oz can of coconut milk and 1 tablespoon of soy sauce, scraping up any browned bits from the bottom of the pan, then bring the mixture to a gentle simmer at medium heat.
- Let your chicken simmer uncovered for 12-15 minutes until the sauce thickens slightly and the chicken cooks through completely.
- While your chicken simmers, prepare 2 cups of jasmine rice according to your package directions, which typically takes about 15-20 minutes.
- Stir 1 cup of fresh chopped basil into your chicken during the last 2 minutes of cooking, tasting and adjusting seasonings if needed.
- Divide your cooked jasmine rice among serving bowls and ladle the spiced chicken and coconut sauce over the top, finishing with a few extra basil leaves for freshness.
Notes
- Browning the chicken properly takes about 5-7 minutes total, and this step builds flavor that makes the whole dish taste better, so resist the urge to move it around too much in the pan.
- Coconut milk can separate when heated, so give it a good stir before pouring it in, and if your sauce looks thin, simmer it uncovered for a few extra minutes to thicken it up.
- Fresh basil loses its bright flavor when cooked too long, so add most of it near the end and sprinkle some raw basil on top when serving to keep that fresh taste you’re after.
- For a dairy-free or vegan version, swap the chicken thighs for firm tofu or chickpeas, and the rest of the recipe works exactly the same way without any other changes needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Simmered Chicken
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 6
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 100 mg