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+ servings

Basil Chicken in Coconut Curry Sauce

Basil Chicken in Coconut Curry Sauce is simple to throw together and is full of flavor!

Course Main Course
Cuisine American
Keyword Basil Chicken in Coconut Curry Sauce
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 6
Calories 109 kcal
Author Yvonne


  • 3 skinless boneless chicken breast halves
  • 2 tsp curry powder
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp chili powder
  • 1 medium red onion chopped (I used a white onion)
  • 5 cloves garlic minced
  • 2 jalapeno peppers seeded and finely chopped
  • 1 tbsp olive oil
  • 1 14 oz can light coconut milk (I used regular)
  • 1 tbsp cornstarch
  • 1 tbsp dried basil
  • 1 tsp grated fresh ginger
  • 3 c hot cooked rice


  1. Cut chicken into 1-inch pieces. Place in medium bowl.
  2. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
  3. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute.
  4. Serve over hot rice.

Recipe Notes

Adapted from Mels Kitchen Cafe

Nutrition Facts
Basil Chicken in Coconut Curry Sauce
Amount Per Serving
Calories 109 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 53mg18%
Sodium 441mg19%
Potassium 206mg6%
Carbohydrates 4g1%
Sugar 1g1%
Protein 11g22%
Vitamin A 95IU2%
Vitamin C 7.7mg9%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.