Description
For the Chicken:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp coconut oil
3 cloves garlic, minced
1 small shallot, finely chopped
1 red bell pepper, sliced
1 cup coconut milk (full-fat)
1 tbsp soy sauce or tamari
1 tbsp fish sauce
1 tsp brown sugar
½ tsp red pepper flakes (optional)
½ cup fresh Thai basil leaves
For the Jasmine Rice:
1 cup jasmine rice
1 ¾ cups water
Pinch of salt
Directions:
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat,
cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Heat coconut oil in a large skillet over medium-high heat. Add chicken and sear for 3-4 minutes until golden brown. Remove from the skillet and set aside.
In the same skillet, sauté garlic, shallot, and red bell pepper for 2 minutes until fragrant.
Pour in the coconut milk, soy sauce, fish sauce, brown sugar, and red pepper flakes (if using). Stir to combine.
Return the chicken to the skillet and simmer for 8-10 minutes until the chicken is fully cooked and the sauce thickens slightly.
Stir in Thai basil leaves and cook for another minute until wilted.
Serve the chicken over fluffy jasmine rice and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Thai Basil Chicken every time.
- Prep All Ingredients: Before heating your pan, cut the chicken, mince the garlic, chop the shallot, slice the bell pepper, and measure all sauces and seasonings. This ensures a smooth cooking process.
- Cook the Rice: Begin by rinsing the jasmine rice thoroughly. Combine it with water and salt in a pot, bring to a boil, then immediately reduce to a low simmer, cover, and cook for 15 minutes. Do not peek. After 15 minutes, remove from heat and let it steam, covered, for 5 full minutes before fluffing.
- Sear the Chicken: In a large skillet or wok, heat the coconut oil over medium-high heat until shimmering. Add the chicken in a single layer and sear without moving for 3-4 minutes to achieve a golden-brown crust. Remove and set aside.
- Build the Sauce Base: In the same skillet, sauté the garlic, shallot, and bell pepper for about 2 minutes until fragrant but not browned. Pour in the coconut milk, soy sauce, fish sauce, brown sugar, and pepper flakes, stirring to combine and dissolve the sugar.
- Simmer to Finish: Return the chicken and any accumulated juices to the skillet. Reduce heat to a gentle simmer and cook for 8-10 minutes, allowing the sauce to thicken slightly and the chicken to cook through.
- Final Flavor Touch: Turn off the heat. Stir in the fresh Thai basil leaves until just wilted. The residual heat is enough to release their aroma without overcooking.
Serving Suggestions
Serve this fragrant chicken immediately over the fluffy jasmine rice. For a complete meal, add a side of quick-pickled cucumbers or a simple cucumber salad to cut through the richness. A wedge of lime on the plate allows guests to add a bright, acidic pop. For extra heat, offer sliced fresh chilies or a chili-garlic sauce on the side.
How-to Summary
Quickly cook jasmine rice. Sear chicken thighs until golden. Sauté aromatics, then combine with coconut milk, soy sauce, fish sauce, and sugar to create the sauce. Simmer chicken in sauce until cooked, then finish by wilting in fresh Thai basil. Serve over rice.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but thighs are recommended for their juiciness and flavor. If using breasts, reduce simmering time to 5-7 minutes to prevent dryness.
What can I substitute for fish sauce? For a vegetarian version, use soy sauce or tamari with a teaspoon of white miso paste to mimic the umami depth.
Is there a substitute for Thai basil? Thai basil has a unique anise-like flavor. If unavailable, sweet Italian basil with a few fresh mint leaves is the best alternative.
How can I make the sauce thicker? Create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into the sauce during the last 2 minutes of simmering.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or coconut milk to loosen the sauce.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing the chicken in batches prevents steaming and ensures proper browning, which is crucial for flavor.
- Overcooking the Basil: Add the basil at the very end, off the heat, to preserve its vibrant color and delicate aroma.
- Skipping the Rice Rest: Letting the rice steam off the heat for 5 minutes is essential for the perfect, separate texture.
- Using Light Coconut Milk: Full-fat coconut milk provides the necessary creaminess and body for the sauce; light versions will make it thin and watery.
Conclusion
This Thai Basil Chicken recipe brings the vibrant, aromatic flavors of Southeast Asia to your kitchen in just 30 minutes. By following the step-by-step guide and heeding the common mistakes, you can create a restaurant-quality dish that balances savory, sweet, and spicy notes perfectly. It’s a versatile, crowd-pleasing meal that’s sure to become a regular in your dinner rotation. Enjoy the process and the delicious results!
