Spiced Coconut Basil Chicken & Rice Recipe
Introduction
This Spiced Coconut Basil Chicken & Rice is a deliciously creamy and flavorful meal that comes together in just 30 minutes. Tender chicken simmers in a fragrant coconut sauce with fresh basil and a hint of chili, making it perfect for a quick, satisfying dinner.
Ingredients
- 450g chicken breast or thighs
- 400ml full-fat coconut milk
- 3 cloves garlic, minced
- 1 cup fresh basil, chopped
- 1 teaspoon chili flakes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fresh ginger, grated
- 1 medium onion, diced
- 1 tablespoon lime juice
- 4 cups cooked white rice
Instructions
- Step 1: Cut the chicken into bite-sized pieces and season with salt and pepper.
- Step 2: Heat oil in a skillet over medium-high heat. Brown the chicken on all sides, then remove from the pan.
- Step 3: In the same pan, sauté onion, garlic, and ginger for 3-4 minutes until fragrant. Add chili flakes and stir.
- Step 4: Return the chicken to the pan. Pour in coconut milk and stir in soy sauce. Simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens.
- Step 5: Add chopped basil and lime juice to the pan. Taste and adjust seasoning as needed.
- Step 6: Serve the chicken and sauce over steamed rice. Garnish with extra basil and chili flakes if desired.
Tips & Variations
- For extra flavor, marinate the chicken with ginger, garlic, and soy sauce for 30 minutes before cooking.
- Substitute chicken thighs for breasts to keep the meat juicier.
- Add vegetables like bell peppers or snap peas for added color and nutrition.
- Use brown rice for a healthier, fiber-rich alternative.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, but thighs tend to stay juicier and more tender during cooking.
Is this dish spicy?
The chili flakes add a mild heat, but you can adjust the amount to suit your taste or omit them for a milder version.
Print
Spiced Coconut Basil Chicken & Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Spiced Coconut Basil Chicken & Rice recipe features tender chicken simmered in a rich, fragrant coconut milk sauce infused with garlic, ginger, chili flakes, and fresh basil. Served over fluffy white rice, it offers a delightful balance of creamy, spicy, and herbal flavors perfect for a quick and comforting meal.
Ingredients
Chicken and Marinade
- 450g chicken breast or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
Sauce and Seasonings
- 400ml full-fat coconut milk
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, diced
- 1 teaspoon chili flakes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 1 cup fresh basil, chopped
Serving
- 4 cups cooked white rice
- Additional basil and chili flakes for garnish (optional)
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces and season them with salt and pepper to your preference.
- Brown the Chicken: Heat oil in a skillet over medium-high heat. Add the chicken pieces and brown them on all sides until golden. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the mixture becomes fragrant. Stir in the chili flakes to release their heat.
- Simmer with Coconut Milk: Return the browned chicken to the skillet. Pour in the full-fat coconut milk and add the soy sauce or tamari. Stir to combine, then reduce the heat to medium-low. Let the chicken simmer gently for 10-15 minutes until fully cooked and the sauce thickens slightly.
- Finish with Basil and Lime: Stir in the chopped fresh basil and lime juice. Taste the sauce and adjust seasoning with additional salt, pepper, or chili flakes as desired.
- Serve: Spoon the coconut basil chicken mixture over steamed white rice. Garnish with extra basil leaves and chili flakes for added color and flavor if desired.
Notes
- You can substitute chicken thighs for breasts for a juicier, more flavorful dish.
- For a gluten-free version, use tamari instead of regular soy sauce.
- Add fresh chili or more chili flakes if you prefer a spicier meal.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- To reduce fat, use light coconut milk but the sauce may be less creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Keywords: coconut chicken recipe, basil chicken, coconut milk chicken, one pan chicken dinner, Thai inspired chicken recipe, easy chicken and rice, spicy coconut chicken
