Description
Basil Chicken with Coconut Curry Sauce is a quick, satisfying one-pan meal, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Chicken breasts (Cut into bite-sized pieces.)
- 2 tablespoons Olive oil (For browning the chicken.)
- to taste Salt
- to taste Pepper
- 2 tablespoons Cornstarch (Optional for crispy exterior.)
- 1 can Coconut milk (Full-fat recommended.)
- 2 cloves Garlic (Freshly minced.)
- 1 tablespoon Ginger (Freshly grated.)
- 2 tablespoons Curry powder (Essential for flavor.)
- 1 teaspoon Turmeric (Optional.)
- 2 tablespoons Soy sauce or tamari (Tamari for gluten-free.)
- 1 tablespoon Brown sugar or honey (To balance flavors.)
- 1 tablespoon Lime juice (Brightens the sauce.)
- 1 cup Fresh basil leaves (Chopped.)
- 1 cup Sliced bell peppers (Adds crunch.)
- 1 cup Snow peas (For added texture.)
- to taste Red pepper flakes or fresh chilies (For heat.)
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Optionally, dust with cornstarch.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned. Remove and set aside.
- In the same skillet, add more olive oil if needed. Sauté garlic and ginger for 1 minute until fragrant.
- Add curry powder and turmeric, cooking for another minute until fragrant.
- Pour in coconut milk, soy sauce, brown sugar, lime juice, and basil. Mix and simmer to meld flavors.
- Return chicken to the skillet, cooking for an additional 5-7 minutes until fully cooked and absorbing flavors.
- Adjust seasoning if necessary. Serve hot over rice or noodles, garnished with fresh basil.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Basil Chicken, Coconut Curry, Quick Meal