1. Home
  2. Recipes
  3. Spiced Coconut Basil Chicken

Spiced Coconut Basil Chicken

Featured in Satisfying Entrées for Any Occasion.

Bring bold flavors to your table with spiced coconut basil chicken served over fragrant rice. Juicy golden chicken is marinated with turmeric, cumin, and smoked paprika, then simmered in a rich coconut-based sauce infused with fresh basil, lime, and garlic. Paired with fluffy jasmine or basmati rice, this dish balances spice, creaminess, and tang for a vibrant, wholesome meal that’s easy to prepare and perfect for any occasion.

Pin it Share it Send it Print it Jump To Recipe
Recipes Fives Halima
Updated on Tue, 13 May 2025 14:14:51 GMT
A bowl of rice with chicken and vegetables. Pin it
A bowl of rice with chicken and vegetables. | tastystanza.com

This coconut basil chicken has become my ultimate weeknight savior, combining aromatic spices with creamy coconut and fresh basil for a dish that feels both comforting and special without hours of effort.

I first created this recipe when trying to use up a bunch of basil from my garden, and it quickly became my husband's most requested meal. The way the fragrant basil contrasts with the rich coconut sauce creates something truly magical.

Ingredients

  • Boneless chicken thighs or breasts: provides the perfect protein base and stays tender in the coconut sauce
  • Turmeric powder: adds beautiful golden color and subtle earthy flavor
  • Ground cumin: brings warm depth that complements the coconut perfectly
  • Smoked paprika: contributes a gentle smokiness that elevates the entire dish
  • Coconut milk: creates the lusciously creamy sauce look for full-fat for best results
  • Fresh basil leaves: are absolutely essential use Thai basil if you can find it for even more authentic flavor
  • Lime juice: adds the perfect brightness that balances the rich coconut milk

Step-by-Step Instructions

Marinate the Chicken:
Combine chicken chunks with all the spices until evenly coated. This step builds the flavor foundation, so be generous with your seasonings. Let the chicken rest for at least 15 minutes, though I often prep this in the morning and let it marinate all day in the refrigerator for even better flavor development.
Sear the Chicken:
Heat olive oil in a large skillet until shimmering but not smoking. Add chicken in a single layer, allowing each piece to develop a golden crust before turning. This should take about 3 minutes per side. The chicken doesn't need to cook through completely as it will finish in the sauce later.
Build the Aromatic Base:
In the same skillet, add onions and cook until they become translucent and slightly golden around the edges, about 3-4 minutes. The onions should be soft and fragrant. Add garlic and cook just until you can smell its aroma, about 30-45 seconds. Be careful not to burn the garlic or it will taste bitter.
Create the Coconut Sauce:
Pour in coconut milk, scraping the bottom of the pan to incorporate all those flavorful browned bits from cooking the chicken. Add soy sauce and fish sauce, then allow the mixture to simmer gently for about 5 minutes. The sauce will thicken slightly as some of the liquid evaporates.
Finish the Dish:
Return chicken to the pan, nestling pieces into the sauce. Simmer for 3-4 minutes until chicken is cooked through. Turn off heat and stir in fresh basil leaves, allowing the residual heat to wilt them slightly. Finish with lime juice, stirring it through the sauce right before serving.
A bowl of rice and chicken. Pin it
A bowl of rice and chicken. | tastystanza.com

The combination of fish sauce and lime juice is what truly makes this dish special. I was initially hesitant about using fish sauce in my cooking, but just a tablespoon transforms the flavor profile completely, adding that umami depth that you might not be able to identify but would definitely miss if it wasn't there.

Make Ahead and Storage

This coconut basil chicken tastes even better the next day as the flavors have time to meld together overnight. To store, transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. The sauce may thicken when chilled, so when reheating, add a splash of water or coconut milk to reach your desired consistency. Gently warm on the stovetop over medium-low heat, being careful not to boil which could cause the coconut milk to separate.

Easy Substitutions

While this recipe is perfect as written, I understand you might need to make adjustments based on what you have available. If you don't have fresh basil, you can use 1 tablespoon of dried basil added earlier during the sauce simmering stage, though the flavor won't be quite as vibrant. For a vegetarian version, replace the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth for the rice. Those avoiding fish sauce can double the soy sauce or add a teaspoon of miso paste for that umami quality.

Serving Suggestions

While jasmine rice makes the perfect canvas for soaking up the flavorful sauce, there are many ways to enjoy this dish. For a lower-carb option, serve over cauliflower rice or zucchini noodles. I often prepare some simple steamed vegetables on the side like broccoli or snow peas for a complete meal. For special occasions, start with a simple cucumber salad dressed with rice vinegar and a touch of sugar to cleanse the palate before diving into this richly spiced main course.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used. Just ensure not to overcook to keep the meat tender.

→ Is there a substitute for fresh basil?

You can use dried basil in smaller amounts or substitute with fresh cilantro for a different flavor.

→ Can I make this dish vegetarian?

Yes, replace the chicken with tofu or vegetables like bell peppers, zucchini, or mushrooms.

→ What type of rice pairs best with this dish?

Jasmine or basmati rice is recommended for its fragrance and ability to complement the flavors.

→ Can I make this dish spicy?

Adjust the amount of chili flakes to your taste, or add fresh chopped chili for extra heat.

Spiced Coconut Basil Chicken

Succulent chicken, creamy basil coconut sauce, paired with fragrant rice. Flavor-packed and hearty.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: merry

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Thai

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Chicken

01 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
02 1 tsp turmeric powder
03 1 tsp ground cumin
04 1 tsp smoked paprika
05 1 tsp garlic powder
06 1/2 tsp chili flakes (adjust to taste)
07 Salt and black pepper to taste

→ Sauce

08 1 tbsp olive oil
09 1 medium onion, finely chopped
10 2 garlic cloves, minced
11 1 can (14 oz) coconut milk
12 1 tbsp soy sauce or tamari (for gluten-free)
13 1 tbsp fish sauce (optional, or substitute with more soy sauce)
14 1 cup fresh basil leaves
15 Juice of 1 lime

→ Rice

16 1 cup jasmine or basmati rice
17 2 cups water or chicken broth
18 Pinch of salt

Instructions

Step 01

In a mixing bowl, combine the chicken chunks with turmeric, cumin, smoked paprika, garlic powder, chili flakes, salt, and pepper. Toss until the chicken is evenly coated with the spices. Let the chicken marinate for at least 15 minutes to allow the flavors to infuse.

Step 02

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Remove the chicken from the skillet and set aside.

Step 03

In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute. Pour in the coconut milk, soy sauce, and fish sauce (if using), stirring to combine. Reduce the heat to low and simmer the sauce for 5 minutes, allowing it to thicken slightly.

Step 04

Return the cooked chicken to the skillet, ensuring it’s coated in the sauce. Stir in the fresh basil leaves and let the dish simmer for an additional 5 minutes. Finish with a squeeze of lime juice for brightness.

Step 05

Rinse the rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water or chicken broth to a boil. Add a pinch of salt. Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork before serving.

Tools You'll Need

  • Large skillet
  • Medium pot
  • Mixing bowl
  • Knife and cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish (if using fish sauce)
  • Soy (if using soy sauce or tamari)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 28 g
  • Total Carbohydrate: 35 g
  • Protein: 33 g