Can I use light coconut milk?

Absolutely! Just note that the sauce will be a little thinner and less rich, but still delicious.

What’s a good substitute for fish sauce?

If you don’t have fish sauce or prefer not to use it, just add a bit more soy sauce or tamari. It’ll still be savory and flavorful.

How do I store leftovers?

If you don’t have fish sauce or prefer not to use it, just add a bit more soy sauce or tamari. It’ll still be savory and flavorful.

Can I use other herbs besides basil?

Sure thing—cilantro or even mint can be fun twists. But basil is the OG in this recipe for a reason!

Spiced Coconut Basil Chicken - Chicken magic recipes

Description

This Spiced Coconut Basil Chicken is a flavor-packed dinner made with tender chicken, bold spices, creamy coconut milk, and fresh basil. It’s a comforting yet light meal that’s quick enough for weeknights and impressive enough for guests!

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken thighs or breasts, cut into chunks
1 tsp turmeric powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp chili flakes (adjust to taste)
Salt and black pepper to taste

For the Sauce:

1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (14 oz) coconut milk
1 tbsp soy sauce or tamari (for gluten-free)
1 tbsp fish sauce (optional, or substitute with more soy sauce)
1 cup fresh basil leaves
Juice of 1 lime

For the Rice:

1 cup jasmine or basmati rice
2 cups water or chicken broth
Pinch of salt

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Instructions

Marinate the Chicken:
In a bowl, combine chicken chunks with turmeric, cumin, smoked paprika, garlic powder, chili flakes, salt, and pepper. Toss to coat and marinate for at least 15 minutes.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Sauté the chicken for 5-6 minutes, turning occasionally, until golden brown. Remove from the skillet and set aside.
Make the Sauce:
In the same skillet, sauté the chopped onion for 3-4 minutes until soft. Add garlic and cook for another minute. Pour in coconut milk, soy sauce, and fish sauce (if using). Simmer for 5 minutes on low heat until slightly thickened.
Combine Chicken and Sauce:
Return chicken to the skillet and stir in the fresh basil leaves. Simmer for an additional 5 minutes. Finish with lime juice.
Cook the Rice:
Rinse rice under cold water. Bring 2 cups water or broth to a boil with a pinch of salt. Add rice, reduce heat, cover, and simmer for 15 minutes. Fluff before serving.

Notes

Chicken thighs tend to be juicier, but breasts work well too.
Skip the fish sauce for a vegetarian-friendly base sauce (just use extra soy sauce).
Leftovers keep well in the fridge for up to 3 days—great for meal prep!

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 7 g
Sodium: 780 mg
Fat: 26 g
Saturated Fat: 17 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 85 mg