A quick and flavorful one-skillet meal featuring tender chicken in a creamy, spicy Thai-inspired sauce with fresh basil. Perfect for a weeknight dinner that’s both comforting and vibrant.
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 tablespoon grated fresh ginger
1 tablespoon Thai red curry paste
1 cup canned coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 cup low-sodium chicken broth
1 cup fresh Thai basil leaves, packed
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Fresh lime wedges, for serving
Cooked jasmine rice, for serving
Heat the vegetable oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Add the sliced red bell pepper and cook for another 2 minutes until slightly softened.
Stir in the Thai red curry paste and cook for 1 minute to release the flavors.
Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
Return the cooked chicken to the skillet and stir to coat with the sauce. Simmer for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
Add the fresh Thai basil leaves and crushed red pepper flakes. Stir until the basil is wilted and incorporated.
Taste and season with salt as needed.
Serve the creamy Thai basil chicken over cooked jasmine rice with fresh lime wedges on the side.