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Simple Coconut Curry Basil Chicken. shot

Coconut Curry Basil Chicken.

A quick, flavorful coconut curry with tender chicken, fragrant basil, and optional crunchy cashews served over steamed rice.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board
  • Spatula or wooden spoon

Ingredients
  

  • 2 pounds chicken breasts or thighs cut into bite-size pieces
  • 2 tablespoons curry powder regular or spicy
  • 2 tablespoons butter or olive oil salted butter or olive oil
  • 1 yellow onion sliced or chopped
  • 2 cloves garlic chopped
  • 1-2 jalapeños seeded if desired and chopped
  • 1 can full-fat coconut milk
  • 2 teaspoons tamari, soy sauce, or fish sauce
  • 2 teaspoons honey
  • 2 cups kale or spinach finely shredded; can substitute as noted
  • salt and black pepper to taste
  • 1 cup fresh basil Thai basil or sweet basil
  • 1/2 cup roasted cashews optional
  • 2 tablespoons fresh lime juice
  • steamed rice for serving

Instructions
 

  • Heat a large skillet over medium-high heat and add the butter or oil.
  • Add the chicken, curry powder, and sliced onion to the skillet; cook about 3 minutes, stirring occasionally, until the outside of the chicken is lightly browned.
  • Add the chopped garlic and jalapeños and cook 2 more minutes until fragrant.
  • Pour in the coconut milk, tamari (or soy/fish sauce), and honey, stirring to combine.
  • Stir in the shredded kale or spinach and season with salt and black pepper; simmer 5–10 minutes until the chicken is cooked through and the greens are wilted.
  • Remove from heat and stir in the fresh basil, lime juice, and roasted cashews (if using).
  • Serve the curry over steamed rice and garnish with extra basil or lime if desired.

Notes

  • Use kale, spinach, zucchini, or bell peppers as alternative vegetables.
  • The spicy curry powder mix below yields 2–3 tablespoons and can be used if you want extra heat.
  • To make the spicy curry powder: combine 2 tsp ground cumin, 2 tsp ground ginger, 1 tsp smoked paprika, 1 tsp chili or chipotle powder, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cinnamon (optional), and salt and pepper.
  • Adjust jalapeño amount to control heat.
  • Use full-fat coconut milk for a richer sauce.