Picture this: tender chicken pieces swimming in a rich, aromatic coconut sauce, fragrant Thai basil leaves dancing on top, and that perfect balance of sweet, savory, and slightly spicy flavors that makes your taste buds sing. This creamy thai basil chicken recipe brings all the magic of your favorite Thai restaurant right to your kitchen in just 15 minutes.
I've spent years perfecting this creamy thai basil chicken recipe, and I can honestly say it's become my go-to weeknight dinner when I want something that feels fancy but doesn't require hours in the kitchen. The secret lies in the perfect combination of coconut milk and fresh Thai basil, creating a sauce so good you'll want to drink it straight from the pan. Trust me, once you try this creamy thai basil chicken, you'll never order takeout again.
Why This Creamy Thai Basil Chicken Recipe Will Change Your Dinner Game
Thai cuisine has this incredible ability to balance sweet, sour, salty, and spicy flavors in perfect harmony, and this creamy thai basil chicken recipe is no exception. What makes this dish truly special is how it takes the traditional Thai basil chicken (Pad Krapow Gai) and gives it a creamy, comforting twist that appeals to both Thai food lovers and those who prefer milder flavors.
The beauty of this one-skillet creamy thai basil chicken lies in its simplicity and speed. While traditional Thai cooking often requires multiple steps and hard-to-find ingredients, this recipe uses accessible ingredients that you can find at most grocery stores. The coconut milk creates a luxurious base that mellows the heat from the chilies while allowing the aromatic Thai basil to shine through every bite.
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Ingredients
Main Proteins & Base
- Boneless, skinless chicken (thighs or breasts), cut into bite-sized pieces
- Vegetable oil or coconut oil
Sauce Components
- Coconut milk
- Soy sauce
- Fish sauce (or soy sauce alternative)
- Brown sugar or palm sugar
Aromatics & Vegetables
- Garlic, minced
- Thai bird’s eye chilies (or jalapeño)
- Onion, sliced
- Red bell pepper, sliced
Fresh Herbs & Garnish
- Thai basil leaves (or regular basil)
- Green onions, chopped
- Jasmine rice for serving
Instructions
Step 1 : Prepare Your Ingredients
- Cut chicken into uniform bite-sized pieces for even cooking
- Mince garlic and chilies, keeping them separate
- Slice onion and bell pepper into thin strips
- Measure out all sauce ingredients and have them ready
Step 2 : Cook the Chicken Base
- Heat oil in a large skillet or wok over medium-high heat
- Add chicken pieces and cook for 5-6 minutes until golden brown
- Push chicken to one side of the pan
- Add minced garlic and chilies to the empty space, cooking for 30 seconds until fragrant
Step 3 : Build the Creamy Sauce
- Add sliced onions and bell peppers to the pan
- Pour in coconut milk, soy sauce, fish sauce, and brown sugar
- Stir everything together and bring to a gentle simmer
- Cook for 5-7 minutes until sauce thickens slightly and vegetables are tender
Step 4 : Finish with Fresh Basil
- Remove pan from heat
- Stir in fresh Thai basil leaves until they're just wilted
- Taste and adjust seasoning as needed
- Serve immediately over steamed jasmine rice, garnished with green onions
Expert Cooking Tips
Getting the perfect creamy thai basil chicken requires attention to a few key details that can make or break your dish.
Temperature Control is Key
- Keep your heat at medium-high when cooking the chicken to get that beautiful golden sear
- Lower the heat once you add the coconut milk to prevent curdling
- Never boil the coconut milk vigorously as it can separate and become grainy
Ingredient Quality Matters
- Use full-fat coconut milk for the richest, creamiest texture
- Fresh Thai basil has a distinctive anise-like flavor that regular basil can't replicate, but regular basil works in a pinch
- Fish sauce adds incredible umami depth; don't skip it unless you're vegetarian
Timing Tips
- Don't add the basil too early or it will become dark and bitter
- Cut your chicken into uniform pieces so everything cooks evenly
- Have all ingredients prepped before you start cooking since this dish comes together quickly
Recipe Variations & Substitutions
This versatile creamy thai basil chicken recipe adapts beautifully to different dietary needs and preferences.
Protein Alternatives You can easily substitute the chicken with other proteins. Shrimp works wonderfully and cooks even faster; just add it in the last 3-4 minutes. For vegetarians, extra-firm tofu or tempeh creates a satisfying plant-based version. Beef or pork also work well, though they may need a few extra minutes of cooking time.
Dietary Modifications
- Gluten-Free: Use tamari instead of soy sauce and ensure your fish sauce is gluten-free
- Dairy-Free: This recipe is naturally dairy-free when using coconut oil
- Lower Carb: Serve over cauliflower rice or zucchini noodles instead of jasmine rice
- Vegan: Replace chicken with tofu, skip the fish sauce, and add extra soy sauce plus a splash of lime juice
Spice Level Adjustments
- Mild: Use just one small jalapeño instead of Thai chilies
- Medium: Stick to the recipe as written
- Spicy: Add extra Thai chilies or a pinch of red pepper flakes
Equipment Recommendations
The right tools make preparing this creamy thai basil chicken much easier and more enjoyable.
- Large Skillet or Wok: A 12-inch skillet or traditional wok gives you the space needed to properly sear the chicken and toss everything together
- Sharp Chef's Knife: Essential for cleanly cutting chicken and mincing aromatics
- Cutting Board: Use separate boards for raw chicken and vegetables for food safety
- Measuring Cups and Spoons: Accurate measurements ensure the perfect flavor balance
- Rice Cooker or Heavy-Bottomed Pot: For perfectly cooked jasmine rice every time
Storage & Meal Prep Tips
This creamy thai basil chicken stores beautifully and actually tastes even better the next day as the flavors meld together.
Refrigerator Storage Store leftovers in airtight containers in the refrigerator for up to 4 days. The coconut sauce may thicken when cold, but it will return to its creamy consistency when reheated. Always store the rice separately to prevent it from getting soggy.
Freezing Instructions
- Freeze the cooked chicken and sauce for up to 3 months
- Cool completely before freezing in portion-sized containers
- Thaw overnight in the refrigerator before reheating
- Add fresh basil after reheating for the best flavor and color
Reheating Tips
- Reheat gently in a skillet over low heat, stirring occasionally
- Add a splash of coconut milk or water if the sauce seems too thick
- Microwave in 30-second intervals, stirring between each interval
The Secret to Restaurant-Quality Results
Here's what separates good creamy thai basil chicken from absolutely incredible creamy thai basil chicken that rivals your favorite Thai restaurant.
The first secret is in the chicken preparation. Don't overcrowd your pan when cooking the chicken pieces. Cook in batches if necessary to ensure each piece gets that beautiful golden-brown sear. This caramelization adds incredible depth of flavor that you simply can't achieve if you steam the chicken by overcrowding.
The second game-changing tip involves the coconut milk technique. Always shake your can of coconut milk before opening, but then let it settle for a minute. Use the thick cream that rises to the top first; this creates an incredibly rich base that coats every piece of chicken. The remaining liquid coconut milk can be added gradually to achieve your desired consistency.
FAQ
What is special about Thai basil?
Thai basil has a distinctive anise-like flavor with hints of licorice and clove that regular sweet basil lacks. Its leaves are darker, more pointed, and have purple stems. When used in creamy thai basil chicken, it provides an authentic flavor profile that's both aromatic and slightly spicy, making the dish truly special.
What does Thai basil chicken taste like?
Thai basil chicken offers a perfect balance of savory, sweet, and aromatic flavors. The creamy coconut sauce provides richness while the Thai basil adds a unique herbal note with hints of anise. The dish has a mild to moderate spice level with garlic and chili undertones, creating a comforting yet exotic taste experience.
How long does basil chicken last in the fridge?
Properly stored creamy thai basil chicken will last 3-4 days in the refrigerator when kept in airtight containers. Always store it separately from rice and reheat thoroughly before serving. The flavors often improve overnight as they have time to meld together.
Is Thai basil chicken healthy?
Yes, this creamy thai basil chicken recipe can be quite healthy. Chicken provides lean protein, while coconut milk offers healthy fats. Thai basil contains antioxidants and anti-inflammatory compounds. To make it even healthier, serve over brown rice or cauliflower rice and add extra vegetables like snap peas or broccoli.
Perfect Pairings for Your Next Meal
Now that you've mastered this incredible creamy thai basil chicken recipe, why not round out your menu with these complementary dishes that will create a memorable dining experience.
For a refreshing contrast to the rich, creamy flavors of your Thai basil chicken, try our Tomato Basil Pasta Salad Recipe. The bright acidity of tomatoes and the fresh basil create a perfect palate cleanser that balances the coconut richness beautifully. It's also great for meal prep alongside your creamy thai basil chicken leftovers.
To complete your Thai-inspired feast, our Blueberry Basil Lemonade Recipe offers a unique twist on traditional beverages. The subtle basil notes echo the herbs in your main dish while the blueberries add antioxidants and a pop of color. This refreshing drink cuts through the richness of the creamy thai basil chicken and provides a cooling finish to your meal.
Cooking is all about bringing love and joy to the table, one delicious bite at a time!
; Viola🍽️
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Pairing
These are my favorite dishes to serve with this Creamy Thai Basil Chicken recipe:
Creamy Thai Basil Chicken
Equipment
- 1 Large skillet or wok
- 1 Sharp chef’s knife
- 1 Cutting board
- Measuring Cups & Spoons
- 1 Rice cooker or pot
Ingredients
Main Proteins & Base
- 1 lb boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- 2 tablespoon vegetable oil or coconut oil
Sauce Components
- 14 oz full-fat coconut milk 1 can
- 3 tablespoon soy sauce or tamari for gluten-free
- 2 tablespoon fish sauce or extra soy sauce for vegetarian
- 1 tablespoon brown sugar or palm sugar
Aromatics & Vegetables
- 4 cloves garlic minced
- 2–3 Thai bird’s eye chilies minced (or 1 jalapeño for milder heat)
- 1 medium onion sliced
- 1 red bell pepper sliced
Fresh Herbs & Garnish
- 1 cup fresh Thai basil leaves or regular basil if unavailable
- 2 green onions chopped
- Cooked jasmine rice for serving
Instructions
- Cut chicken, mince garlic & chilies, slice onion & bell pepper.
- Sear – Heat oil, cook chicken until golden.
- Aromatics – Add garlic & chilies, cook until fragrant.
- Sauce – Stir in onion, bell pepper, coconut milk, sauces, sugar. Simmer.
- Finish – Remove from heat, stir in basil, garnish with green onions. Serve with rice.
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