Basil Coconut Curry

I happen to be a huge fan of curry. And I happen to be an even bigger fan of curry when combined with a coconut sauce. For evidence, look no further than here. So it came as no surprise to me or my family when I decided to try this coconut curry variation from a recent library checkout.

The finished meal did not disappoint in the least. The flavors were so subtle yet blended perfectly. Definitely not an overpowering dish, the tender curried chicken and coconut sauce was perfect over steamed rice and my kids couldn’t get enough. Don’t be put off by the list of ingredients; after marinating the chicken for a few hours, this comes together in a snap. This proved to be a very delicious and easy meal.

Basil Coconut Curry

What To ServeFresh fruit or green salad
Buttery Peas with Thyme
Simple Buttermilk Drop Biscuits

Basil Chicken in Coconut Curry Sauce

Basil Chicken in Coconut Curry Sauce

Note: There have been mixed reviews on this recipe, but I continue to love it each time I make it. Addressing the issue of those who have mentioned it might be missing something, I’ve played a bit with the recipe and have found that I have better success using a yellow curry powder (mine is the Hot Madras Curry Powder by McCormick) then I do using a red curry powder. It seems to be more flavorful using this type of curry. I’ve also increased the salt just a little. The flavors of the finished dish are simple and subtle but definitely combine to be very tasty with just a faint hint of heat.


  • 3 skinless, boneless chicken breast halves
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder
  • 1 medium red onion, chopped
  • 5 cloves garlic, minced
  • 2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
  • 1 tablespoon olive oil
  • 1 14-ounce can light coconut milk
  • 1 tablespoon cornstarch
  • 1 tablespoon dried basil
  • 1 teaspoon grated fresh ginger
  • 3 cups hot cooked rice


  1. Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
  2. In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
  3. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Recipe Source: adapted from Better Homes and Gardens

186 Responses to Basil Chicken in Coconut Curry Sauce

  1. Whitney says:

    Thanks for the fabulous recipe! I just made it for dinner tonight with rave reviews. A definite keeper.

  2. The Snow Queen says:

    I haven’t been over in a while and I love all the new high-tech stuff. Searches, printable recipies, fav’s on the side bar… ooh la la.

  3. Rhandi says:

    I am going to make this for dinner sometime this week! Yum, oh how I love basil curry! I just started a food blog and I am inspired by yours! I have some fresh basil I need to use, so I will throw that in too.

  4. Laura Gray says:

    This looks good! I’ve never made curry before. I’ll have to try it!

  5. kellie says:

    I am so excited about your blog! I was considering doing a food blog, and now I don’t have to! Love the pictures, and I am putting a link to your blog on mine, thanks so much!

  6. Lindsay says:

    I must have done something wrong. My end result was not a perfect blend of flavors. While smelling divine, it was so hot and spicy that I could barely eat it. My kids took one bite and screamed about burning tongues. I really like spicy food but this was too much. Do you all just have a higher tolerance for spicy food than I do?

  7. Melanie says:

    Hi Lindsay – I’m sorry this dish didn’t work out for you. Did you take all the seeds out of the jalapeno? The seeds carry the heat in a jalapeno pepper so if they are left in, the dish will be VERY spicy. I hope your kids weren’t too traumatized!

  8. Ty'sMommy says:

    Hi Melanie! I have been quietly reading your blog for awhile now and when I saw this recipe I knew I had to try it. I just wanted to let you know that I made it this weekend – TWICE! and this morning I posted it on my own blog and linked back to you. Thanks for a great recipe!

  9. Melanie says:

    Ty’sMommy – I linked over to your blog and read your post about this. I was laughing out loud (especially at the commentary from your husband). I’m assuming from your username that we have something in common since my youngest little boys’ name is Ty, too. Thanks for checking in!

  10. Lindsay says:

    No worries. They weren’t traumatized but I really do wonder how you got your children to eat this. I strained my leftovers and got rid of most of the jalapenos. I had it for lunch today and it still had a (BIG) kick but I enjoyed it. Did I just choose the wrong size of jalapenos or something? Oh yes, I did seed the jalapeno.

    Just wanted to add that I’m a new visitor to your site. I’m totally thrilled to have found you. So many things to try. We had cookie dough brownies on Sunday. Um…yummy!

  11. Stacie Aho says:

    Made this tonight and it was super yummy. I love the coconut curry sauce. I felt like there was an ingredient missing… but not sure what I would have added. I like my curry with a lot of “zazz” to it… so I’ll have to play around. I will definitely be making this again!

    PS- I was worried it would be too spicy, but I think because you cook the jalepeno- it takes a lot of the spice out. Raw jalepenos can be super hot even if you seed them. It wasn’t spicy at all!

  12. Melanie says:

    Stacie – good insight on the jalapeno. I think you are right about cooking the jalapeno (especially if it has been seeded) – it doesn’t have a lot of spice but still retains great flavor. Let me know if you find the “missing” ingredient!

  13. The Coopers says:

    I made this tonight, and it was just okay for me. I LOVE curry dishes but i dont know something was off, i think there was too many onions or something.. it needed something more.. but overall i LOVE your food blog and have tried many things and they have be awesome. Many i did something wrong ..weird.

  14. The Coopers says:

    Hey update.. my husband just got home from school and he gobbled this up.. he really like it ALOT and said he tasted quite authentic.. maybe it was just me, i guess i’ll be making it again though..thanks!!

  15. Melanie says:

    The Coopers – I’m sorry this wasn’t what you were hoping for, although, I’m glad your husband liked it! Thanks for the update.

  16. Sarah says:

    I made this for dinner last week and my family loved it. Even my 1 year old son!! He couldn’t get enough. Thanks for the great recipe!

  17. Melanie says:

    Sarah – thanks for commenting to let me know you liked this meal! I’m super impressed by your 1-year old’s good eating habits!

  18. Melanie says:

    Beth – oh, what a bummer on the bread. I agree with you, I would try proofing the yeast and also making sure to knead the living daylights out of it. That might help it lighten up a bit. Good luck!

  19. Beth says:

    Hmmm…well, the 1st loaf was inedible (hard and tasting of beer). The second was edible but still extremely substantial and with a very hard crust. I’m currently living in Chile and the yeast packages (one live and the second dried) both said to add directly to the dough without dissolving or ‘proofing’ in water. I think that led to dough that was never going to be much more than a brick. The next time I am going to proof the dry yeast and hope that works. Any suggestions? I read your yeast tutorial and that was really helpful.

  20. Melanie says:

    Beth – glad you liked this curry. How did your homemade bread turn out?

  21. Beth says:

    Thanks for your blog. I came to it the other day as I tried to stumble through my first loaf of homemade yeast bread and I ended up making this curry tonight. It’s FABULOUS. Keep the good food coming!

  22. Melanie says:

    lara – sorry that you didn’t like this. It seems everyone’s taste is a bit different with curries. Next time I make this I’ll have to be more analytical about the flavors and see if it really does need a little extra boost. Thanks for your comment!

  23. lara says:

    I could barely taste the curry…it was missing something. I ended up adding more curry to the sauce but it still was very weak.

  24. Melanie says:

    MsAngleaMarie – yes, light coconut milk has less fat and fewer calories but I can never find it so I use the normal coconut milk. I’m glad you liked this dish alright – it sounds like for those that want more punch, they should kick it up a notch, although our family loved it kind of mild. Thanks for letting me know!

  25. Jordan says:

    I made this, your tikka masala and your naan all this week and it all was wonderful! My husband went to England on his mission where he ate a lot of indian and has converted me now too. We have our favorite indian place but I'm so glad I can make it at home too since it's not the cheapest thing to eat out. Just wondering if you know of a good Korma recipe?

  26. Melanie says:

    Jordan – that's great that these recipes have pleased your husband who is obviously a connoisseur of Indian food! Thanks for letting me know. As for the Korma – I've never made it but here is a link to what looks like a pretty good recipe:

  27. susie says:

    I just made this and its ok. I really think the ginger killed it. lol

  28. Finleymom says:

    Thinking of trying out this recipe and wondering if I’d be changing it too much if I omitted the ginger and used fresh basil? I’m not a huge ginger fan (although it’s okay in moderation). Thanks!

    • Mel says:

      Finleymom – I’m all about adapting a recipe to your taste so I think your changes sound wonderful. Fresh basil would be delicious in this.

  29. Debs says:

    Just like you, I too love curry especially with coconut.

    This recipe sounds divine, thanks.

  30. Lauren says:

    I love anything with curry powder and coconut milk, so of course this dish sounds amazing to me. Yum!

  31. TaLaisa says:

    WE loved it at our house. I used fresh basil and garnished the individual servings with a chiffonade of the basil and a bit of toasted coconut. Delish!

    • Mel says:

      Thanks, TaLaisa – always means a lot coming from you because I know you have such refined taste buds! Love your additions of fresh basil and coconut.

  32. Mmmm, this looks so good! Yum!

  33. Felicia says:

    Thanks so much for the recipe! We really liked it at our house–a little spicy, but we just added some plain yogurt to our plate, and it toned down nicely.

  34. Natashaa says:

    This recipe was surreal 🙂
    I made the curry powder at home and it had a wonderfully deep flavor.
    I also used fresh basil and green chillies to make it hotter. It was truly a treat and this recipe is definitely a keeper 🙂


  35. MeganM says:

    Wow this was good! I don’t know what you’re talking about mixed reviews. And I have no tolerance for heat and I LOVED it just the way it is written. My husband didn’t get it fresh, he had to nuke it but he still loved it! And it is so filling, a small bowl really goes a long way. Will definitely be making this again. So easy and so good = a keeper!

  36. Amber Kraus says:

    I just wanted to say that my whole family of 6 LOVES this dish. I can’t believe some people don’t like it. They must be making it wrong because it is so yummy and we now eat it all the time.

  37. Brooke says:

    I made this today (omitted the jalepeno)…. it was fantastic. It’s my new favorite Coconut Curry recipe. I used Rice sticks/noodles instead of rice to serve with it…. Yum, yum, YUM! Thanks, Mel!

  38. JaNae says:

    I was a little concerned about all the mixed comments, but our family LOVED this! Thanks for sharing!

  39. Katie says:

    I had this recipe over at a friends, and I love to eat and I will eat anything. This meal has been one of the best meals I have ever eaten!! I have been craving it since I have had it last and I am made it tonight. Awesome I can’t get enough of this. I am going to tell all of my foodie friends about this great dish. Thank you for sharing.

    • Mel says:

      Katie – wow, thanks for the rave reviews on this recipe! I’m thrilled with all the good reviews on this recipe lately…glad you loved it!

  40. Jessica DuRee says:

    This was awesome. Thank you!!!!

  41. Becky F. says:

    I made this dinner for dinner last night. My husband rated it as a “home run”! He said, “Don’t change a single thing. It’s perfect exactly as it is.” I will definitely be putting into our dinner rotation. Thank you for sharing this and your other recipes. Your food blog is one of my favorites.

  42. Tracey says:

    This dish looks delicious! I can’t wait to try it! I am wondering though, if you think it would still work out with just regular yellow onions, instead of red onions. I rarely have red onions in the house:)

    • Mel says:

      Hi Tracey – yellow onions have a slightly different flavor and bite to them than red onions but in this dish, I think you could sub the yellow just fine.

  43. camie says:

    We tried this last week and it was amazing. Thank you for the recipe. We’re trying the green curry tonight and I can’t wait to try it.

  44. Jessica says:

    Just had to let you know that I made this tonight and it was fabulous! Reminded of something you would get a good Thai restaurant, only better! I made the soft wrap bread to go with it – total yumminess!! It was a hit with my husband and my 3 and 2 year olds! Can’t beat that!!

  45. Emily Hartvigsen says:

    This is the best curry recipe I have ever tried. This was a huge hit. I even had to take a sample to my neighbors so they could try it. Thank you, thank you for sharing.

  46. camie says:

    This recipe is DELICIOUS! Thank you for sharing!!!

  47. Jamie says:

    I read your note at the top of the recipe and I have to say I agree. I’m a huge fan of all things curry and I’ve found that all curry powder is not created equal. Because curry is a combination of spices it can be very spicy or very bland depending on the brand you use. If you want a good curry recipe, you have to invest in a good curry powder.

  48. Cara says:

    Just wanted to say I love your blog! I tried this tonight. I ended up marinating the chicken overnight and I doubled the marinating ingredients & added a tsp of cumin to the marinade (my family loves cumin)…it was amazing! The right amount of spicy for my family and so flavorful! Great recipe! Thanks!

  49. BriAnn says:

    I made this tonight because my husband said he hated curry when I mentioned I was going to try this recipe. He eats at the hospital (orthopedic surgeon resident) on Wednesday nights. Well, I got a text from him and he said he wasn’t able to make it to the conference and asked if there was food. Well, he tried it and said it’s between a like and love! I’m so excited because I LOVED this dish and so did my son! It’s the first time I’ve ever cooked with curry, ginger, or coconut milk! This is such a healthy and yummy dish! I actually substituted the olive oil with Coconut oil, and I used brown rice out of our rice cooker. It was so yummy. I can’t tell you how excited I am to have found your site. We plan on making your fajitas Friday, pizza Saturday, and your sweet n sour Sunday or sometime next week. I am also bringing over your Caramel Apple Cheesecake Bars with Streusel Topping (which I made last Saturday and died over) to a friends tomorrow for dinner! I am IN LOVE with your site. You have made my hubby a very happy man, although he got mad at me last night for ignoring him because I was looking at your site for like 2 hours…:-). THANK YOU!

  50. Anne says:

    Totally knocked this out of the park tonight. I added fresh basil, cilantro, cauliflower, red peppers, and 2 kinds of mushrooms to bulk things up a bit, since last time I made this it did seem to be missing something. I also marinated the chicken in a curry blend I found on Simply Recipes, under the recipe with this same name. I think the real key to this is cooking your chicken in small batches, separately from everything else. Any add-ins should also be cooked separately if possible so when you combine everything, the various ingredients aren’t cooked too long. Thanks Mel for the super awesome blog!!

  51. Jenny says:

    This is also a regular on the menu for us now. 🙂 I absolutely love it and have found that adding some more curry powder to sauce with the ginger brings it up a lot in flavor. Thanks for sharing!!

  52. Trisha says:

    I just have to say I discovered your website a few months ago, I have so far tried 3 of your recipes and they were a Huge hit! This one was by far the BEST! My husband LOVES, and I mean Loves Curry. I made this for him and my 3 kids and he rated it a 9.7 (he said when he added extra heat, red pepper flakes, it made it a 10) I love your recipes, my dinner schedule consists of almost all of your recipes and my mouth waters when I see more. Hehe. Thank you SO much for all the hard work you do for your family and helping thousands of other families like mine to cook good, flavorful, variety filled AMAZING food.

  53. Bri says:

    I love that this made your sidebar. I think this meal is one of the meals we make more than any other off of your site. I LOVE it! I recommended it to a friend and gave her the link. She LOVED it and her husband loved it even more! It’s definitely a favorite of mine.

  54. emdalling says:

    This was the best meal I have cooked for awhile. I cut back a little on the onions and only added one jalepeno because I know my family. I recommend it with Jasmine rice, our favorite. This recipe will become a regular here.

  55. Nicole says:

    This one didn’t work for me as well as most of your recipes, but it was my fault because I changed some things since I was nervous it would be too spicy for my family. We love Indian food but only if it’s really mild. I’m usually disappointed in any Indian food unless its from a restaurant; just a haven’t gotten the hang of it yet. It’s always too spicy – except this time it wasn’t too spicy, just didn’t have much flavor (like I said, my fault) Anyway, maybe I’ll try it again sometime.

    I also made your Lasagna Primavera and the chocolate pudding this week. Both turned out really good. Thanks!

  56. Debbie says:

    I am going to try this recipe soon and wondered if you thought I could use the carton of refrigerated coconut milk with the same success as the canned light coconut milk?

  57. Ginny says:

    Delicious! Even my picky 4-year-old loved it, which amazed me.

  58. Nikki says:

    I made this last night and my whole family LOVED it! That is saying something that my kids loved it. I used one jalapeno, fresh basil, and only a tiny bit of ground ginger, as I am not crazy about ginger. The dish was sweet and savory, mild and lovely. Thanks Mel. I hope you know that this blog has saved me a ton of money and changed my life. Really, no kidding. I really appreciate you!

  59. Ashley says:

    I made this last night and it was PERFECT! Thanks for the recipe.

  60. Rachel says:

    Hi! I found your blog last weekend, linked from Pinterest. We made this dish tonight for dinner and absolutely loved it! We used the Hot Madras Curry Powder by McCormick, we put all the salt into the bowl with the chicken (by accident!), we used Canola oil instead of olive oil, and we used ground ginger instead of fresh. It was wonderful. I can’t wait to make it again! Thank you!!!

  61. Jnl2211 says:

    I haven’t made this recipe but I make chicken and beef curry a lot. I think to add another layer/depth of flavor and save time even I always season my meat with the spices then dredge it in seasoned flour, cornstarch, or a mixture of both. Then brown the meat in batches to ensure that nice brown crust on the outside. Add enough coconut milk or any other liquid like chicken or beef stock and it will create a nice creamy sauce. on it’s own. Then taste and add more curry powder if needed.

  62. Elise says:

    OH. MY. HEAVEN. Absolute perfection.

  63. Marci says:

    We made this last week and really loved it! (well my husband and I anyway)

  64. ~Nym says:

    Hi Melanie,
    This recipe sounds delicious and I’ve been playing around with the idea of making it. However, because I’m barely home long enough to really take the time in making it, I’m curious: How could this recipe be converted in a slow cooker recipe? If that’s at all possible.
    If you have any idea, please let me know before I turn something that looks delicious into a disaster in a crock.
    Thanks! 🙂

    • Mel says:

      ~Nym – you know, I don’t know that this would fare too well in the slow cooker. I’ve never used coconut milk in the slow cooker and I’m not sure if the texture would change or curdle. You might try googling “coconut curry in slow cooker” to get some ideas. Sorry I’m not more help!

  65. Lyn Kobes says:

    Hiya Angela!
    Made this for dinner last night and loved it. Thank you for these wonderful recipes! My husband spoils me with Pensey Spices…I used one of their curry turned out to be delicious. Can’t wait to try it again.
    Lyn Kobes

  66. Meagtheleo says:

    Just tried this recipe!!! Pretty good! I made just the slightestest tweaks! I didn’t have red onion so I used yellow, one jalapeño (kids don’t like heat) and half of a yellow pepper, a bit more salt at the end, an extra teaspoon of curry powder and a teaspoon of agave nectar at the end to brighten it up and I must say it is SCRUMPTIOUS!!!!! Thanks!

  67. Amy Marroquin says:

    I made this for dinner on Saturday and I have to say it was very easy to make but I felt something was missing from the ingredients. I’m curious, has anyone tried adding a little bit of peanut butter to the coconut milk? I think I may try that next time.

  68. Tara says:

    Hi Mel! Where do I begin? First I’d like to say my husband and I would like to consider ourselves Indian food connoisseurs. He was born and raised in India and I lived there for 5 years and we’ve eaten in every fancy restaurant in Bombay, Delhi and Bangalore among others (plus UK, Canada and US). Nuff said. So this dish–absolutely DELECTABLE! I do all the cooking in our house, but when we want Indian, my husband does it and his dishes are incredible. I wanted to surprise him with an Indian dish but I truly wasn’t expecting this to be as good as this! He said we’ll have to make this for company (cuz obviously everyone wants Indian when they come to our house)!!!

    I made a few changes, but I don’t know how much they’d affect the final outcome.
    1. I added the basil just before the coconut milk as I didn’t want it to singe.
    2. I added the ginger with the garlic to fry with the onions–typical in Indian cooking.
    3. I don’t cook with curry as it is not done in India! Curry is a spice only tourists buy and can only be found in touristy stores! So I substituted Garam Masala which has a warmer flavor and is also a mixture of many spices. That could have changed the flavor quite a lot. I’d recommend trying it with that next time! Nothing beats good ‘ol Garam Masala.
    4. i used green chillies instead of jalapeno.

    Thank you for a recipe that will be a keeper. Even my 5-year old is begging me to make it when her friends come over!

  69. Tara says:

    This recipe was so good that a part of me wants to share the link on Facebook and the other part of me is saying “No, keep it to yourself”!! haha. I’ll make it for the next company we have! (My 5-yr old wants me to make it for supper again tomorrow night!)

  70. Christine says:

    I made this tonight for my husband’s birthday. He is a big curry fan (we both are!) and loved it! We will definately make this one again!

  71. Bri says:

    K, I know I’ve posted more than once about this recipe, but honestly…It’s so so satisfying. I LOVE all the flavors and might consider it my favorite meal! Thanks!

  72. Sandrine says:

    I made this tonight and it was SOOOOO good!
    It is simple, quick and very flavorful.
    Thank you so much!

  73. […] Basil Chicken in Coconut Curry Sauce Source: Mel’s Kitchen Cafe […]

  74. Karen says:

    This is a fabulous recipe. You know it’s a keeper when the leftovers last no more than a day. I like my food hot, so I added more curry and chili powder. I also added a few scoops of plain yogurt to the marinade, but maybe that just made the final product more runny. It was still awesome though. Good find Mel! And thanks for commenting on my blog! It’s a confidence booster when “real” food bloggers comment on my new little project 🙂

  75. Heather says:

    Did you use a special curry powder? Like something from the asian section of the grocery store? I want to make this, but right now all I have is a basic yellow curry powder that you would find by all the other spices. Want to make sure I am using the right thing! :0)

  76. Mel says:

    Heather-I have used both a normal yellow curry powder and also a hot madras curry powder. As long as you taste as you go and add more seasonings as needed it should turn out great.

  77. Heather says:

    I don’t know why people were complaining about this recipe. I made it tonight along with one of your recipes for naan, and we loved it- and I am pregnant and have very picky taste buds right now!

  78. Michelle says:

    I just made this recipe, and I do believe that this is my new favorite recipe for coconut curry chicken! I fell in love with a similar dish at a local Chinese restaurant, and was so disappointed when it was removed from the menu. This recipe was so easy and came together quickly, and it’s better than the version that I remember at the restaurant. Thank you!

  79. Deb says:

    Yum! This was delicious and really easy to make. I added broccoli, carrots and red peppers to the onion mixture to up the veg factor and make it a complete meal in one bowl. Really enjoyed this and will definitely make again. Thanks!

  80. Hilary says:

    made this tonight. my husband is pretty much anti Indian food, but he liked it and my 1 yr old and 3 yr old gobbled it up too. Very tasty! Not too curryish or spicy or coconutty. just the right amount of everything. AND the chicken was very tender! thanks for the great recipe!

  81. Michele says:

    This looks fabulous! I can’t wait to try it. Just wondering, have you ever used fresh basil in this dish? I think I may try that this week.

  82. Mel says:

    Michele – I’ve used fresh basil a time or two. I usually use about 2-3 tablespoons chopped and I add it in at the end with the ginger.

  83. Michelle S. says:

    We had this for dinner last night and I was in heaven!!! So simple & easy and soooooo good!! I added veggies to mine. I sauteed some veggies and then put them on a plate and then cooked the chicken & when that was pretty much cooked added the veggies back in and then went on to and the coconut milk, etc. It turned out great!!

  84. […] chose Basil Chicken in Coconut Curry Sauce. Whenever I get the itch to cook or bake these days, the first place I go for inspiration is […]

  85. Tamra says:

    I found your dish on Pinterest and I’m SOOO excited! I’m planning a Jamaican themed wedding/honeymoon shower and was looking for something easy/flavorful to prepare for 100+ guests. I made a small ”test” batch tonight and it was wonderful.
    I didn’t use cornstarch in the sauce as I am fridge/freezing as I go along this week but this turned out beautifully. I added Cumin, onion and garlic powder to the marinade and just enough coconut milk to deglaze the pan. I hope to heat the dish back up with a coconut milk/curry sauce the day of the event. Thanks for a beautifully simple and delicious addition to my menu!!

  86. AutumnBrooke says:

    I just finished cleaning up dinner after having made this. DELISH! My kids aren’t picky or anything, but when it comes to spicier dishes, they can be a little wimpy. I kicked up the heat with this one and they didn’t even complain. I tweaked it just a teensy bit by adding a bit more cumin as well as adding a few tablespoons of Hot Curry Paste to the onions and jalapenos while they were cooking. I will definitely be adding this one to the dinner rotation. Thanks!

  87. AutumnBrooke says:

    *by adding more curry, not cumin. lol

  88. Amy says:

    I made this last night and we all enjoyed it. I was worried about the basil curry combination and was surprised at how well they blended together. I used less garlic (only 3 ) and put all the salt in with the spices as a rub on the cubed chicken. I dried the chicken before cutting it and I put it in a plastic bag to sit in the fridge until time to cook. I also just used ground yellow curry powder from Farmer Brother’s. Thanks for sharing. We will definitely have this again.

  89. Jen says:

    I have been on a big Indian Food kick lately. Made an amazing chicken tiki masala last weekend and was looking forward to making this last night. My family really enjoyed it! Before cooking the rice I added some lemon zest and chopped ginger. After the rice was finished I tossed in some chopped cilantro. This made me think that some chopped cilantro in this sauce would be great. This is the first recipe of yours I have tried and can’t wait to try more!

  90. Julie says:

    I just made this for dinner last night and it was SO DELICIOUS! My husband loved it too and had to use great restraint to keep from eating too much. 🙂 I did add a couple tablespoons of brown sugar which really helped round out the flavor. So yummy! Thanks for the recipe! I’ll definitely be making this again soon!

  91. Paula Mean says:

    I made this the other night and finished off the leftovers today. We love the flavor. I found a pin on Pinterest the other day that suggested using chia seeds as a thickener instead of corn starch, so I gave it a try. It was a great substitution and I would recommend it to other people who are not entirely fond of corn starch (I think it makes the leftovers a little chalky). I subbed 1 tbsp for 1 tbsp.
    Definitely making this again… and other recipes from this blog! Well done.

  92. Ryan says:

    An amazingly flavorful dish that is surprisingly simple to execute.

  93. Samantha says:

    I was craving something curry today, and came across your recipe on Pinterest. My whole family loved it! It was the perfect comfort food to end the day with. Thank you for posting!

  94. Samantha says:

    Oh, and I forgot to say, I added some mini sweet bell pepper chunks and some chunks of zucchini . I also omitted the jalapenos, simply because I didn’t have any on hand.

  95. Christina says:

    This is a most delicious recipe!!! I have also recommended it on my blog



  96. Marcia Oakley says:

    I made this last night for dinner and my husband and I both loved it! I used regular coconut milk, as I could not find light. The flavors were great! I think this recipe is restaurant quality. Thank you for sharing!

  97. Vanessa says:

    I made this recipe tonight for myself and my parents. They love spicy food, but I definitely don’t, and we finished this recipe between the three of us. No leftovers here!

    I made a couple modifications – I only used one jalapeno because I’m a heat wimp, and I used fresh basil so I used about 4 leaves cut up. (2.5-3 tbsp, I’d guess).

    It was a great recipe, and not too spicy with the one large jalapeno that I used. I will definitely be making this one again.

  98. Keri says:

    Great meal as always! I think I’ve now made every meal you have with curry and coconut milk and they are all amazing. Keep them coming! Your other meal are amazing too but the curry ones are my favorite.

  99. Marne says:

    We LOVED this tonight! I didn’t have jalepenos so I used green peppers instead, regular onion instead of purple, and I didn’t have fresh ginger so I used dried and it was still fantastic! Thanks so much…this is a favorite for my whole family now!

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