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
Scale
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
