Stir-Fried Basil Chicken with Coconut Curry Sauce
Juicy ground chicken stir-fried with fragrant Thai basil and simmered in a rich coconut curry sauce for a quick, flavorful meal. This thai-inspired chicken ready in about 25 minutes blends ground chicken, packed Thai basil leaves, coconut milk into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground chicken
- 1 cup, packed Thai basil leaves
- 1 cup coconut milk
- 2 tbsp red curry paste
- 2 tbsp vegetable oil
- 4, minced garlic cloves
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1, optional red chili, sliced
- 1 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 lb ground chicken to the skillet, breaking it up with a spatula. Cook for 5-6 minutes until the chicken is fully cooked and starting to brown.
- Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic and the chicken is well coated.
- Step 4: Pour in 1 cup coconut milk, 2 tbsp fish sauce, and 1 tbsp brown sugar. Stir and simmer gently for 4 minutes until the sauce thickens slightly.
- Step 5: Remove from heat and stir in 1 cup packed Thai basil leaves and 1 tbsp lime juice until the basil wilts and the dish is vibrant. Garnish with 1 sliced red chili if desired and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Basil Chicken with Coconut Curry Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Basil Chicken with Coconut Curry Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Basil Chicken with Coconut Curry Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Basil Chicken with Coconut Curry Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Basil Chicken with Coconut Curry Sauce?
Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
