Description
Spiced Coconut Basil Chicken with Rice is a creamy, fragrant dinner recipe made with chicken thighs simmered in coconut milk, garlic, ginger, and fresh basil. This easy one-pan dish is perfect for weeknight meals and gluten-free dinner ideas. Served over jasmine rice, it’s a flavorful, comforting recipe with Southeast Asian-inspired spices.
Ingredients
1 ½ pounds chicken thighs
1 tablespoon olive oil or coconut oil
1 small yellow onion, chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
½ teaspoon turmeric powder
½ teaspoon chili flakes (or 1 small chili, sliced)
1 teaspoon salt
1 can (13.5 oz) full-fat coconut milk
1 cup fresh basil leaves, chopped
3 cups cooked jasmine rice
Instructions
1. Season chicken thighs with salt. In a large skillet, heat oil over medium-high heat and sear chicken until golden on both sides. Remove and set aside.
2. In the same skillet, add more oil if needed. Sauté onions until soft. Add garlic and ginger and cook until fragrant.
3. Add cumin, turmeric, and chili flakes. Stir and cook for 30 seconds.
4. Pour in coconut milk, stir, and bring to a simmer. Return chicken to the pan, cover, and cook until tender.
5. Stir in chopped basil, turn off heat, and let rest for a few minutes.
6. Serve over warm jasmine rice and garnish with more basil if desired.
Notes
This dish is best with full-fat canned coconut milk.
Feel free to adjust the chili for more or less heat.
Use boneless thighs for faster cooking and easier serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 3g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105mg