Spiced Coconut Basil Chicken with Rice is a dish that transports your taste buds straight to tropical paradise. This aromatic and vibrant meal blends the warmth of spices, the creaminess of coconut milk, and the freshness of basil for a flavor-packed dish that’s both comforting and exciting. Served over fluffy rice, it’s a complete meal that’s perfect for weeknight dinners, entertaining guests, or when you’re simply craving something exotic yet satisfying.
Why You’ll Love This Recipe
- Bold Flavors – Combines aromatic spices with fresh herbs and rich coconut milk
- Creamy and Comforting – A warm, satisfying dish with a luxurious texture
- One-Pan Friendly – Easy clean-up with all the flavor
- Customizable Heat – Make it as spicy or mild as you like
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken thighs (or breasts), cut into chunks
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
For the Sauce:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste (or use chili garlic sauce for extra spice)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup chicken broth (or water)
- 1 tablespoon soy sauce (or fish sauce for deeper flavor)
- 1 teaspoon brown sugar (optional, to balance spice)
- 1 cup fresh basil leaves, chopped
For Serving:
- 3 cups cooked jasmine or basmati rice
- Fresh lime wedges
- Extra basil leaves or cilantro for garnish
- Toasted coconut flakes (optional for garnish)
Instructions
Step 1: Sear the Chicken
- Season chicken pieces with salt and pepper.
- Heat oil in a large skillet or sauté pan over medium-high heat.
- Add chicken in batches and sear until golden brown, about 3–4 minutes per side. Remove and set aside.
Step 2: Build the Flavor Base
- In the same skillet, reduce heat to medium and add a bit more oil if needed.
- Sauté onion until translucent, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in red curry paste, turmeric, and cumin. Cook for 2 minutes to toast the spices.
Step 3: Simmer the Sauce
- Pour in coconut milk, chicken broth, soy sauce, and brown sugar.
- Stir well and bring to a gentle simmer.
- Return the chicken to the skillet and spoon sauce over it.
- Cover and simmer on low for 15–20 minutes, or until chicken is tender and cooked through.
Step 4: Finish with Basil
- Stir in chopped basil and simmer uncovered for 2 more minutes.
- Taste and adjust seasoning with more soy sauce or lime juice if needed.
Step 5: Serve
- Spoon the chicken and sauce over a bed of cooked rice.
- Garnish with lime wedges, fresh basil or cilantro, and toasted coconut if using.
Tips for Success
- Use chicken thighs for extra tenderness and flavor.
- Don’t skip the fresh basil – it adds a sweet, herbaceous finish.
- Customize the spice level by adjusting curry paste or adding chili flakes.
- Simmer gently to prevent the coconut milk from curdling.
Variations
- Vegan Option – Replace chicken with tofu or chickpeas and use vegetable broth.
- Add Veggies – Stir in bell peppers, spinach, or snap peas in the last few minutes of cooking.
- Thai-Inspired – Use Thai basil and fish sauce for a more authentic twist.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in a skillet or microwave, adding a splash of broth or coconut milk.
- Not ideal for freezing, as the basil and coconut milk may lose texture.
Conclusion
Spiced Coconut Basil Chicken with Rice is a vibrant dish that brings together the best of Southeast Asian-inspired flavors with the comfort of home cooking. Rich, creamy, and layered with spice and freshness, it’s a meal you’ll want to come back to again and again. Whether you’re serving it up for guests or treating yourself to something special, this dish delivers warmth and flavor in every bite.
