Go Thai Today: Basil Chicken with Coconut Curry Sauce

August 2, 2018

Guess what? The long weekend’s over, and if all you want to do is to dive your mouth into a bowl of comforting curry, then this dish is what you need to kick start your week—Thai style.

With the chilly December winds blowing our way, nothing soothes the soul best than a spiced up serving of delicious coconut curry. And of course, let’s not forget the joy of biting into a juicy piece of basil chicken.

This dish will make you want to cradle a whole pot of it in your arms. Pair it with pandan rice and maybe some of this Mint Green Tea, and you’ve got an unmatched Asian meal that’ll make you look forward to the days ahead. Extra rice is highly encouraged.

Basil Chicken with Coconut Curry Sauce

Total Time: 20 minutes / Yield: 2-3 servings


  • 1/4 kg chicken breast, cubed
  • 8 big leaves basil, chiffonade
  • 1 1/2 cups coconut cream
  • 1/2 cup water
  • 1 + 2 tbsp curry powder (we used Ayam brand)
  • 1 thumb size ginger, sliced
  • 1 pc onion, quartered
  • 3 cloves garlic, sliced
  • 1/2 cup cubed bell pepper
  • 2 tbsp oil
  • 3-4 tbsp fish sauce


  1. Marinate cubed chicken breast in salt pepper and 1 tbsp curry powder for 20 minutes.
  2. Heat oil in pan, sauté ginger, garlic, onions, and bell pepper.
  3. Add coconut cream and curry powder.
  4. Add chicken and cook until it turns white.
  5. Add coconut cream and water. Boil for 3 minutes and season with fish sauce.
  6. Boil for another 5 minutes.
  7. Turn off the fire and add basil. Mix with the curry.
  8. Season to taste. Serve with rice.
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

8 comments in this post SHOW

8 responses to “Go Thai Today: Basil Chicken with Coconut Curry Sauce”

  1. mrs. febs says:

    Hello there! Tried to follow this recipe but it seems to be missing a few steps. When do you add the ginger and the 2 tbsp of curry?

    • Mikka Wee says:

      Hi Mrs. Febs! We updated the recipe already. You are correct! This was missing a few steps. Consulted our chef already and updated the post. Thank you so much for pointing this out and we apologize for the inconvenience!

  2. mrs. febs says:

    the basil was also missing… 🙁

  3. Jon says:

    Although the basil and additional powder was missing I just added them in when I put the coconut milk and water in and that tasted fine 🙂 a really nice recipe! Would definitely recommend!

    • Mikka Wee says:

      Awesome how you made it work, Jon! But we did miss a few steps. The post is updated now, should you need it for future reference. 🙂

  4. JazzB says:

    Just wondering about the coconut cream for no. 3 and 5, do you divide the cream?

  5. monm says:

    I tried doing this for dinner. It’s yummy and ridiculously simple to do. Thanks!

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