Basil Chicken in Coconut Curry Sauce

If you’re in the mood for Thai food, this dish is for you. Your kitchen will smell good during and after the cooking. This dish is even better the next day if you have leftovers. I have made this dish several times in the past year. I found it to be very easy to do. The best part of the recipe is the spice rub for the chicken.

Yield: Makes 4 servings


1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon cumin
½ teaspoon ground cloves
½ teaspoon cinnamon
½ teaspoon ground cardamom
½ teaspoon freshly ground black pepper
½ teaspoon ground ginger
¼ teaspoon chili powder
¼ teaspoon turmeric


1 lb skinless, boneless chicken thighs (you can use chicken breasts, but thighs are more flavorful)

1 cup chopped red onion

5 gloves of garlic, minced

2 jalapeno peppers, seeded and minced

2 tablespoon olive oil, divided

1 13.5 oz can coconut milk (minus 2 tablespoons)

2 teaspoons corn starch

1 teaspoon Worcestershire sauce

3 tablespoons fresh basil leaves, chopped

1 tablespoon finely chopped fresh ginger


1. In a small bowl, mix together dry spices for rub (salt to turmeric) and set aside.

2. Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temp or in the fridge for 1-2 hours.

3. In a large skillet, heat 1 tbsp of olive oil on medium-high (M-H) heat. Add the onions and jalapenos and cook for 3 minutes. Add the garlic and ginger and cook for 1 minute more. Remove this mixture from the pan into a medium sized bowl. Set aside. Use the same skillet for next step.

4. Add 1 tbsp olive oil into skillet on M-H heat. Add half of the the chicken pieces, spreading them out on the pan so they are not crowded. Brown on sides until cooked through. Remove from pan and add the chicken to the bowl with the onion mixture. Repeat this step with second half of the chicken.

5. In same skillet, add the coconut milk (minus a couple tablespoons). In a small bowl, mix two teaspoons of corn starch with 2 tbsp of reserved coconut milk to dissolve the corn starch. Add the corn starch mixture to the skillet with coconut milk. Cook on M-H heat and stir till thick and bubbly. Mix in worcestershire sauce. Add chicken mixture and basil. Cook 2 minutes more to cook through.

6. Serve over jasmine rice and enjoy!