Description
Spiced Coconut Basil Chicken with Rice brings tender chicken in a creamy, aromatic sauce. A warm, comforting meal with a hint of spice, perfect for any night.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp neutral oil (like canola or vegetable)
- 1 (13.5 oz) can full-fat coconut milk
- Aromatics & Spices:
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2–3 tbsp red curry paste (adjust to your spice preference)
- 1–2 tbsp fish sauce
- Fresh Finishes:
- 1 cup fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper, to taste
- For Serving:
- 2 cups cooked jasmine rice
- Optional: lime wedges, red pepper flakes, extra basil for garnish
Instructions
- Prep Your Players:: First, let’s get organized. Dice those chicken thighs into bite-sized pieces; I usually aim for about an inch, maybe an inch and a half. Mince your garlic and grate that ginger – no cheating with jarred stuff here, please! Get your basil leaves ready too. This is where I always make sure I have everything out before I start cooking, because once that pan heats up, things move fast!
- Sear the Chicken:: In a big skillet or Dutch oven, get a swirl of oil shimmering over medium-high heat. Toss in your chicken and let it get a nice golden sear on all sides. Don’t crowd the pan, or it’ll steam instead of brown. I usually do this in two batches. This step builds flavor, a crucial part of this dish. Honestly, a good sear makes all the difference!
- Build the Aromatics:: Once the chicken is seared, pull it out for a sec and add your garlic and ginger to the pan. Sauté for about a minute until fragrant – oh, that smell! It’s one of my favorite kitchen scents, honestly. Then, stir in the red curry paste. Let it cook for another minute, letting its oils release and bloom. This step is where the magic really starts for this Spiced Coconut Basil Chicken with Rice.
- Simmer the Sauce:: Pour in your glorious full-fat coconut milk, scraping up any delicious browned bits from the bottom of the pan. Stir in the fish sauce and a pinch of salt and pepper. Bring it to a gentle simmer, then slide your seared chicken back into the pot. Let it simmer, uncovered, for about 10-15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Add the Basil & Finish:: Just before serving, stir in those beautiful fresh basil leaves. Let them wilt into the sauce for just a minute or two – we want them vibrant, not cooked to death. Taste and adjust seasonings. Sometimes I add a tiny squeeze of lime juice here if it needs a little brightness. This is where the Spiced Coconut Basil Chicken with Rice really comes alive, the basil just sings!
- Serve It Up Hot:: While all this deliciousness is happening, your jasmine rice should be cooking away. Once everything’s ready, spoon that amazing chicken and rice over a generous bed of fluffy rice. Garnish with a few extra basil leaves if you’re feeling fancy, maybe a sprinkle of red pepper flakes for extra heat. Get ready for a serious flavor party!