Description
This dish features tender pieces of chicken breast simmered in a rich, creamy coconut curry sauce. Infused with the aromatic essence of fresh basil, the sauce offers a harmonious blend of savory and subtly sweet notes, with a gentle warmth from the curry spices. Served over fluffy white rice, it provides a comforting and satisfying meal with a delightful balance of textures and flavors.
Ingredients
- 1 tablespoon coconut oil
- 1.5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar (optional)
- 1/2 cup fresh basil leaves, chopped, plus more for garnish
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups cooked white rice, for serving
Instructions
- Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the curry paste to the skillet and cook for 1 minute, stirring constantly, to toast the spices.
- Pour in the coconut milk and chicken broth, stirring to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Return the cooked chicken to the skillet. Stir in the fish sauce and brown sugar, if using.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- Remove from heat and stir in the chopped fresh basil. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot over cooked white rice, garnished with additional fresh basil leaves.
Notes
For a thicker sauce, simmer uncovered for an additional 5-10 minutes.
Adjust the amount of curry paste to your preferred spice level.
This dish pairs well with steamed vegetables like broccoli or green beans.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To add more vegetables, stir in bell peppers or snap peas during the last 5 minutes of simmering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Fat: 28g
- Carbohydrates: 15g
- Protein: 35g