Spiced Coconut Basil Chicken with Rice

Introduction

Have you ever craved something richly spiced, luxuriously creamy, and vibrantly fresh all in one dish? Our Spiced Coconut Basil Chicken with Rice might just be the flavor-packed answer your dinner routine needs. Combining the warm heat of chili, the silkiness of coconut milk, and the herbaceous lift of fresh basil, this dish challenges the misconception that comfort food can’t also be light and fragrant.

Unlike many traditional creamy chicken dishes that rely on butter and cream, this recipe uses the tropical sweetness of coconut milk paired with basil’s peppery zing, delivering flavor without heaviness. Perfect for weeknights and elegant enough for guests, this recipe proves that healthy and indulgent aren’t mutually exclusive. Let’s dive in!

Ingredients List

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 1 tbsp fresh grated ginger
• 2 cloves garlic, minced
• 1 tsp chili powder (adjust to spice preference)
• 1/2 tsp ground turmeric
• 1 tbsp soy sauce (or tamari for gluten-free)
• Juice of 1 lime

For the Coconut Basil Sauce:

• 1 tbsp coconut oil (or olive oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce (optional but recommended for umami)
• 1 tbsp brown sugar or honey
• 1 cup fresh basil leaves, loosely packed
• Salt and pepper to taste

For Serving:

• 2 cups cooked jasmine or basmati rice
• Extra basil for garnish
• Lime wedges

Substitution Tips:

• Swap chicken with tofu or chickpeas for a vegetarian version.
• Use Thai basil for a more anise-like note.
• Add spinach or kale for extra greens.

Timing

• Prep Time: 15 minutes
• Marination Time (optional): 30 minutes
• Cook Time: 25 minutes
• Total Time: 40–55 minutes

Compared to other creamy chicken dishes that can take over 70 minutes, this recipe saves you up to 30% of cooking time without compromising on flavor.

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a large bowl, mix the chicken pieces with ginger, garlic, chili powder, turmeric, soy sauce, and lime juice. Let it sit for at least 15–30 minutes. This helps tenderize the chicken and infuses deep flavor.

Pro Tip: You can marinate it overnight in the fridge for more intensity.

Step 2: Sear the Chicken

Heat coconut oil in a large skillet over medium heat. Add the marinated chicken and sear each side until golden brown (about 3–4 minutes per side). Remove and set aside.

Step 3: Build the Sauce

In the same skillet, add onions and cook until translucent. Stir in garlic and cumin, cooking until fragrant (about 1 minute). Pour in the coconut milk, fish sauce (if using), and sugar/honey.

Step 4: Simmer and Combine

Add the chicken back into the skillet and let it simmer gently in the sauce for 10–12 minutes, or until fully cooked through. Just before serving, stir in fresh basil and let it wilt into the sauce.

Step 5: Serve and Garnish

Serve over a bed of warm jasmine or basmati rice. Top with fresh basil leaves and a squeeze of lime juice.

Nutritional Information (per serving)

• Calories: 510 kcal
• Protein: 32g
• Fat: 31g
• Saturated Fat: 18g
• Carbohydrates: 28g
• Sugar: 6g
• Sodium: 720mg

(Note: Values are approximate and based on 4 servings.)

Healthier Alternatives for the Recipe

• Reduce fat: Use light coconut milk instead of full-fat.
• Lower sodium: Replace soy sauce with low-sodium tamari.
• Add fiber: Serve with brown rice or cauliflower rice.
• Make it vegan: Use tofu or tempeh instead of chicken and omit fish sauce.

Serving Suggestions

• Pair with a crisp cucumber salad or quick pickled veggies for contrast.
• Serve with naan or flatbread to soak up the sauce.
• Add chopped peanuts or cashews for crunch.

Entertaining Tip: Garnish with thinly sliced red chili for visual appeal and extra heat.

Common Mistakes to Avoid

• Overcooking the chicken: Always simmer gently to avoid rubbery texture.
• Using too little seasoning: Taste and adjust salt, lime, and basil toward the end.
• Skipping the marinade: It adds critical depth to the dish.
• Boiling the coconut milk: This can cause it to separate; always simmer gently.

Storing Tips for the Recipe

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze the chicken and sauce (separate from rice) for up to 2 months.
• Reheating: Gently reheat on the stove with a splash of coconut milk or water.

Make-Ahead Tip: Cook the rice and marinate the chicken a day in advance.

Conclusion

This Spiced Coconut Basil Chicken with Rice is a one-pan wonder that’s bursting with bold flavors and tropical comfort. With its silky coconut sauce and fresh basil aroma, it’s a perfect recipe to impress guests or elevate a weeknight dinner.

👉 Try it tonight and let us know how it turned out in the comments below! Don’t forget to subscribe to our blog for more globally-inspired recipes.

FAQs

Q1: Can I use canned basil or dried basil instead of fresh?
Fresh basil is strongly recommended for this recipe, but if needed, use 1 tsp dried basil—though flavor will be muted.

Q2: Is there a low-carb version of this recipe?
Yes! Serve with cauliflower rice or shredded cabbage slaw.

Q3: Can I make this in a slow cooker?
Yes. Sear the chicken first, then add all ingredients to a slow cooker and cook on low for 4–5 hours.

Q4: What’s the best coconut milk brand to use?
Look for full-fat coconut milk without additives. Brands like Aroy-D or Thai Kitchen are highly rated.

Q5: Can I use curry paste in this recipe?
Absolutely! Add 1 tbsp of red curry paste with the garlic for a bolder flavor.