Spiced Coconut Basil Chicken with Rice
A Taste of Sunshine: Spiced Coconut Basil Chicken with Rice
There are some dishes that feel like a warm hug, and this Spiced Coconut Basil Chicken is one of them. I first stumbled upon a version of this recipe during a rainy afternoon when I was craving something comforting yet vibrant. The kind of meal that makes you close your eyes and sigh with the first bite. The creamy coconut milk, the fragrant basil, and the gentle heat from the spices come together in a symphony of flavors that transport you straight to a tropical getaway—even if you’re just curled up at your kitchen table.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken thighs – Thighs stay juicier than breasts, but if you prefer white meat, feel free to swap!
- 1 can (13.5 oz) full-fat coconut milk – Don’t skimp here—the richness makes the dish.
- 1 cup fresh basil leaves – Thai basil is ideal, but sweet basil works beautifully too.
- 1 small red onion, thinly sliced – For a bit of crunch and sweetness.
- 3 garlic cloves, minced – Because what’s a good dish without garlic?
- 1-inch piece of ginger, grated – Fresh ginger adds a lovely zing warmth.
- 1 tsp ground turmeric – For that golden hue and earthy depth.
- 1 tsp ground coriander – A subtle citrusy note that pairs perfectly with coconut.
- ½ tsp red pepper flakes – Adjust to your spice tolerance!
- 1 tbsp fish sauce – Trust me, it’s the secret umami booster.
- 1 tbsp coconut oil – For sautéing, keeping the flavors cohesive.
- Salt and pepper to taste – Always essential.
- Cooked jasmine rice – The perfect fluffy base to soak up all that saucy goodness.
Let’s Get Cooking
1. Prep the chicken: Pat the chicken thighs dry with a paper towel (this helps them brown nicely) and season generously with salt and pepper. Cut them into bite-sized pieces—this ensures every morsel gets coated in that luscious sauce.
2. Sauté the aromatics: Heat the coconut oil in a deep skillet or Dutch oven over medium heat. Add the sliced red onion and cook until softened, about 3 minutes. Toss in the garlic and ginger, stirring until fragrant—just 30 seconds or so. Be careful not to let the garlic burn, or it’ll turn bitter!
3. Brown the chicken: Push the aromatics to one side of the pan and add the chicken pieces in a single layer. Let them sear undisturbed for 2-3 minutes per side until they develop a golden crust. This step builds so much flavor, so resist the urge to stir too soon!
4. Spice it up: Sprinkle the turmeric, coriander, and red pepper flakes over the chicken, stirring to coat everything evenly. The kitchen will smell incredible at this point—take a deep breath and enjoy it.
5. Simmer in coconut milk: Pour in the coconut milk and fish sauce, stirring gently to combine. Reduce the heat to low and let the mixture simmer for 15-20 minutes, allowing the chicken to soak up all those wonderful flavors.
Stay tuned for the next steps—we’re just getting to the best part! (Hint: It involves a generous handful of fresh basil and a steaming bowl of rice.)
Spiced Coconut Basil Chicken with Rice: The Cozy Details
Now that you’re ready to make this fragrant, soul-warming dish, let’s dive into the little details that make it truly special. Whether you’re cooking for a weeknight dinner or prepping for guests, these tips will help you make it your own.
Pro Tips & Variations
- For extra depth: Toast the spices (cumin, coriander, and turmeric) in a dry pan for 30 seconds before adding them to the dish. It unlocks their full aroma!
- Protein swap: Not a chicken fan? Try shrimp, tofu, or even chickpeas for a vegetarian twist.
- Coconut milk alternatives: If you’re out of coconut milk, heavy cream or cashew cream (thinned with water) work beautifully.
- Heat lovers: Add a diced Thai chili or a pinch of red pepper flakes for a spicy kick.
Perfect Pairings
This dish is wonderfully versatile. Here’s what I love serving alongside it:
- A crisp cucumber salad with lime and mint
- Garlic naan or roti for scooping up the creamy sauce
- Steamed bok choy or sautéed spinach
- A chilled glass of off-dry Riesling or a tropical iced tea
Storing & Reheating Like a Pro
This dish keeps beautifully, making it great for meal prep:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze (without fresh basil) for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm gently on the stovetop with a splash of water or coconut milk to revive the sauce. Avoid microwaving—it can make the chicken rubbery.
Your Questions, Answered
Can I use dried basil instead of fresh?
Fresh basil is ideal for its bright flavor, but in a pinch, use 1 tsp dried basil (added while cooking). Stir in fresh parsley or cilantro at the end for freshness.
My sauce is too thin—how can I thicken it?
Simmer uncovered for 5-7 extra minutes, or mix 1 tsp cornstarch with 2 tbsp cold water and stir it in. Let it bubble for 1-2 minutes until thickened.
Can I make this in an Instant Pot?
Absolutely! Sauté the chicken first, then pressure cook with spices and coconut milk for 5 minutes. Quick release, stir in basil, and serve.
Is this dish gluten-free?
Yes, as long as your spices and coconut milk are certified gluten-free (most are). Serve with rice or gluten-free grains.
A Dish to Come Home To
There’s something magical about the way the creamy coconut, fragrant spices, and bright basil come together in this dish—it’s like a warm hug in every bite. Whether you’re cooking for one or sharing it with loved ones, I hope it becomes a cherished recipe in your kitchen. Don’t forget to garnish with an extra sprinkle of basil and maybe a lime wedge for that perfect finishing touch. Happy cooking, friends!
Spiced Coconut Basil Chicken with Rice
Description
A fragrant and flavorful chicken dish cooked in coconut milk with aromatic spices and fresh basil, served over steamed rice.
Ingredients
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp red pepper flakes (optional)
- Salt to taste
Instructions
1. Prepare the Crust:
- Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions and set aside.
- Heat vegetable oil in a large skillet over medium heat. Add garlic, onion, and red bell pepper. Sauté for 3-4 minutes until softened.
- Add chicken pieces to the skillet and cook until lightly browned, about 5 minutes.
- Stir in red curry paste, turmeric, cumin, coriander, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in coconut milk, fish sauce, and brown sugar. Stir well and bring to a simmer. Cook for 10-12 minutes until chicken is fully cooked and sauce thickens slightly.
- Remove from heat and stir in fresh basil leaves. Season with salt to taste.
- Serve the spiced coconut basil chicken over steamed jasmine rice.
Notes
You can customize the seasonings to taste.