Go Back
–+ servings
Coconut Basil Chicken Curry

Coconut Basil Chicken Curry

Indulge in a creamy and aromatic Coconut Basil Chicken Curry packed with Southeast Asian flavors. Perfect for weeknight dinners or hosting friends. Easy to make and utterly delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can (400 ml) coconut milk
  • 1 cup jasmine or basmati rice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lime juice
  • 1 lime zest of lime
  • 4 tablespoons extra virgin olive oil
  • 450 g boneless, skinless chicken, diced
  • 2 bell peppers chopped
  • 1 zucchini chopped
  • 2 ears corn kernels (or frozen corn)
  • 2 cloves garlic, minced
  • 2-3 tablespoons Thai red curry paste
  • 1 can (400 ml) coconut milk
  • 1 tablespoon fish sauce
  • ½ cup fresh basil, chopped
  • 1 mango diced
  • 1 jalapeño seeded and diced
  • Optional: naan bread and goat cheese for serving

Equipment

  • Medium saucepan
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

  1. Heat coconut milk in a medium saucepan over medium heat until it simmers.
  2. Add rice, a pinch of salt, and grated ginger; stir together.
  3. Cover and reduce heat to low; cook undisturbed for about 10 minutes.
  4. Turn off heat and let rice sit, still covered, for another 20 minutes.
  5. Stir in lime juice and zest.
  6. In a large skillet, heat olive oil over medium-high heat.
  7. Add diced chicken; cook until golden brown and cooked through, about 5-10 minutes.
  8. Remove chicken from the pan and set aside.
  9. Add more olive oil to the skillet; sauté bell peppers, zucchini, corn, ginger, and garlic for about 5 minutes.
  10. Pour in the second can of coconut milk, curry paste, and fish sauce; stir and bring to a gentle boil.
  11. Simmer for 5 minutes until sauce thickens.
  12. Return chicken to the pan and mix in fresh basil.
  13. In a small bowl, toss mango and jalapeño together.
  14. Spoon curry over a bed of coconut rice; top with mango-jalapeño mixture and optional goat cheese.
  15. Serve with warm naan bread.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Use freshly grated ginger for maximum flavor.
Don't skip the resting time for the rice to ensure fluffy grains.
Feel free to substitute chicken with tofu or chickpeas for a vegetarian version, or add mango for a sweetness twist.
Leftovers taste even better the next day and can be refrigerated for up to three days or frozen for three months.
Tried this recipe?Let us know how it was!