Why You’ll Love This this Thai Basil Chicken With Coconut Milk
This fragrant Thai basil chicken practically perfumes your entire kitchen with warming spices like cardamom, cinnamon, and cumin – honestly, your neighbors might start hanging around your front door hoping for dinner invitations.
The creamy coconut milk creates this luxurious sauce that clings to every piece of tender chicken, while fresh basil and ginger add that bright, herbaceous pop that makes each bite feel like a little flavor celebration.
Plus, you get to marinate the chicken in all those gorgeous spices for an hour, which means you can prep everything ahead and still look like some kind of culinary genius when dinnertime rolls around.
Ingredients List
You’ll need just a handful of pantry staples and fresh ingredients to create this aromatic Thai-inspired dish that transforms ordinary chicken into something absolutely divine.
- 4 boneless skinless chicken breast halves, cut in 1 inch pieces (about 1 pound)
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1 large onion, chopped
- 5 cloves garlic, minced
- 2 fresh jalapeno peppers, seeded and finely chopped
- 1 tablespoon olive oil
- 1 (14 ounce) can unsweetened coconut milk
- 2 teaspoons cornstarch
- 3 tablespoons minced fresh basil
- 1 tablespoon finely chopped gingerroot
- Hot steamed rice
Health Benefits Worth Noting:
- This recipe packs serious antioxidant power from all those warming spices, especially turmeric and cinnamon, which are like little inflammation fighters
- Coconut milk provides healthy medium-chain fatty acids that your body actually uses for energy instead of storing as fat
- Fresh ginger and garlic bring natural immune-boosting properties to the party
- Lean chicken breast keeps the protein high while maintaining relatively low calories, though the coconut milk does add richness so portions matter
Step by Step Directions
Follow these straightforward steps to create this fragrant Thai-inspired chicken dish that’s ready in under two hours.
- Prepare the spice blend: Combine salt, cardamom, cinnamon, cloves, coriander, cumin, pepper, turmeric and chili powder in a large zip-closure bag and shake to mix thoroughly.
- Marinate the chicken: Add chicken pieces to the spice bag, shake to coat evenly, and refrigerate for 1 hour to let the flavors penetrate.
- Cook the aromatics: Heat olive oil in a large frying pan over medium heat, then add chopped onion, minced garlic, and jalapeño peppers. Stir and cook for about 5 minutes until softened, then remove mixture from pan and set aside.
- Stir-fry the chicken: Add half the marinated chicken to the same pan and stir-fry for 2-3 minutes until tender and no longer pink. Remove and set aside, then repeat with remaining chicken, adding more oil if needed.
- Create the coconut sauce: In a small bowl, whisk together coconut milk and cornstarch until smooth, then pour into the frying pan and cook while stirring until the mixture becomes bubbly and thickened.
- Combine and finish: Return the cooked chicken and onion mixture to the pan, then stir in minced fresh basil and chopped ginger. Continue cooking and stirring for 2-3 minutes until everything is heated through.
- Serve immediately: Spoon the fragrant chicken over hot steamed rice while the sauce is still creamy and the basil is bright.
Having the right Indian cooking equipment makes preparing dishes with complex spice blends much easier and more efficient.
Substitutions and Variations
• Thickening options: Skip the cornstarch if you prefer a brothier sauce, or substitute with flour mixed with a little water.
Some people even mash up a few tablespoons of cooked rice right into the sauce for natural thickening.
Additional Things to Serve With This Dish
This dish plays so well with others, you’ll find yourself making it for dinner parties just to show off your side game.
- Coconut rice – Cook your rice in half coconut milk, half water for an extra creamy base that echoes the sauce beautifully.
- Simple cucumber salad – Thinly sliced cucumbers with rice vinegar, a pinch of sugar, and some red pepper flakes cut through all that rich coconut perfectly.
- Steamed or stir-fried vegetables – Broccoli, snap peas, or green beans add color and crunch, plus they soak up any extra sauce like little flavor sponges.
- Thai-style coleslaw – Shredded cabbage and carrots with lime juice and fish sauce, because sometimes you need something fresh and zippy.
- Naan or flatbread – Not traditional, but who’s keeping score when you’re scooping up every last drop of that coconut-basil sauce.
- Pickled vegetables – Quick-pickled carrots or radishes add a tangy pop that makes your taste buds do a little happy dance.
Cooking Tips & Tricks (Chef’s Notes)
After making this dish more times than I care to admit, I’ve picked up some tricks that’ll save you from the rookie mistakes that had me questioning my life choices in the kitchen.
- Don’t skip the marinating time – That hour in the fridge isn’t just a suggestion, it’s the difference between bland chicken and chicken that actually tastes like something worth eating.
- Pat your chicken dry before seasoning – Wet chicken and spice rubs are like oil and water, except less useful and way more frustrating.
- Cook the chicken in batches – Crowding the pan turns your stir-fry into a sad, steamy mess where nothing browns properly and everything just sort of… sits there looking disappointed.
- Shake that cornstarch and coconut milk like your life depends on it – Lumpy sauce is nobody’s friend, and coconut milk has a sneaky way of separating when you least expect it.
- Fresh basil goes in at the very end – Heat kills all those bright, peppery notes that make basil worth using in the first place.
- Taste as you go – Your spice tolerance might be different from mine, and there’s no shame in adjusting the heat level to match your comfort zone.
- Have everything prepped before you start cooking – This dish moves fast once you get going, and scrambling to chop garlic while your onions burn isn’t the kind of excitement anyone needs.
Nutritional Facts
This Thai basil chicken packs a surprising nutritional punch while keeping calories reasonable – each serving delivers quality protein alongside warming spices that offer more than just flavor.
Per Serving (based on 4 servings):
- Calories: 285
- Protein: 24g
- Carbohydrates: 8g
- Dietary Fiber: 2g
- Total Fat: 18g
- Saturated Fat: 14g
- Cholesterol: 65mg
- Sodium: 320mg
- Potassium: 485mg
- Vitamin C: 12% Daily Value
- Iron: 15% Daily Value
- Calcium: 6% Daily Value
Key Nutritional Highlights:
- High-quality complete protein from chicken supports muscle maintenance and keeps you satisfied
- Medium-chain triglycerides (MCTs) from coconut milk provide quick energy and may boost metabolism
- Anti-inflammatory compounds from turmeric, ginger, and garlic offer natural health benefits
- Capsaicin from jalapeños may help increase metabolism and reduce inflammation
- Essential oils from fresh herbs and spices provide antioxidants without added calories
- Low carbohydrate content makes it suitable for low-carb eating plans when served without rice
*Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.*
Fun “Did You Know?”
Beyond its impressive nutritional profile, this beloved dish carries fascinating stories that’ll make you appreciate every aromatic bite even more.
Thai basil differs from sweet basil—it’s spicier with licorice notes that transform under heat. Coconut milk isn’t actually milk; it’s pressed coconut meat creating that creamy richness.
Thailand’s street vendors originally created this quick stir-fry for busy workers needing fast, flavorful meals. The technique of marinating chicken in spice blends dates back centuries, preserving meat in tropical climates.
I love how cardamom and cinnamon add warmth—spices that traveled ancient trade routes to reach Thai kitchens.
