Basil Chicken in Coconut-Curry Sauce

December 9, 2015
  • Thai
Serves 4

A dish that is fragrant with many spices that add so much flavor! If you like Thai food, you will probably like this chicken entree.


  • 4
    Chicken Breasts, boneless and skinless
  • 1/2 Teaspoon
  • 1/2 Teaspoon
    Coriander, ground
  • 1/2 Teaspoon
    Cumin, ground
  • 1/2 Teaspoon
    Cloves, ground
  • 1/2 Teaspoon
    Cinnamon, ground
  • 1/2 Teaspoon
    Cardamon, ground
  • 1/2 Teaspoon
    Black Pepper
  • 1/4 Teaspoon
    Chili Powder
  • 1/4 Teaspoon
    Turmeric, ground
  • 1 Cup
    Onion, chopped
  • 5
    Garlic Cloves, minced
  • 2
    Jalapeno Peppers, seeded & finely chopped (optional)
  • 1 Tablespoon
    Olive Oil
  • 1 14-oz. can
    Coconut Milk, Unsweetened
  • 2 Teaspoons
  • 3 Tablespoons
    Fresh Basil, snipped
  • 1 Tablespoon
    Ginger Root, finely chopped


  1. Cut chicken into 1" pieces. Place in a medium bowl. In a small bowl, stir together the spices. Sprinkle over chicken, toss to coat. Cover and let stand at room temperature for 30 minutes or in the refrigerator for 1-2 hours.

  2. In a large non-stick skillet, cook and stir chopped onion, garlic and jalapeno (if using) in hot oil over medium-high heat for 2 minutes. Remove, reserving drippings in skillet.

  3. Add about half of the chicken, cook and stir for 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from skillet. Cook remaining chicken, additional oil as needed. Remove from skillet.

  4. Stir together coconut milk and cornstarch. Carefully add to the skillet. Cook and stir until thickened and bubbly.

  5. Add chicken, cooked onion mixture, snipped basil and ginger root to the skillet. Cook and stir about two minutes more to heat through.

  6. Serve over rice. Garnish with basil if desired.


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