Coconut and Basil Chicken
Transform your weeknight dinners with this vibrant Coconut and Basil Chicken recipe! Tender, golden brown chicken thighs are simmered in a luxurious coconut milk-based sauce infused with fresh basil, zesty lime juice, and warming spices like cumin and turmeric. The addition of red bell peppers, garlic, and ginger creates a tantalizing depth of flavor, while the full-fat coconut milk adds creamy richness. This gluten-free, dairy-free dish pairs beautifully with fluffy white rice, making it a hearty yet light meal that's perfect for any occasion. Ready in just 45 minutes, this easy-to-follow recipe brings the bold, aromatic tastes of Southeast Asia straight to your kitchen. Ideal for a flavorful family dinner or meal prep solution!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 medium Red bell pepper (sliced)
- 1 can (13.5 oz) Coconut milk (full-fat)
- 0.5 cup Low-sodium chicken broth
- 1 cup Fresh basil leaves (roughly torn)
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground turmeric
- 2 tablespoons Fresh lime juice
- 4 cups Cooked white rice (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the chicken thighs to the pan and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until fragrant and the onion is translucent.
Add the sliced red bell pepper and cook for another 2 minutes until slightly softened.
Stir in the ground cumin and turmeric, toasting the spices for 30 seconds to release their flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the cooked chicken thighs to the pan, nestling them into the coconut sauce. Cook for 10 minutes, allowing the chicken to absorb the flavors.
Add the torn basil leaves and fresh lime juice, stirring gently to incorporate. Cook for 1–2 more minutes.
Taste the sauce and adjust seasoning with additional salt or lime juice as needed.
Serve the Coconut and Basil Chicken over cooked white rice, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
