Creamy Thai Basil Chicken

A quick, creamy Thai basil chicken stir-fry made in one skillet. Juicy chicken, coconut milk, fresh basil, and chilies come together in under 30 minutes for a weeknight dinner that feels restaurant-quality yet homemade.

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Course: Dinner, Main Course

Cuisine: Thai, Asian-Inspired

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 410kcal

Cost: $12

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition