Description
This Spiced Coconut Basil Chicken with Rice is a creamy Thai-inspired chicken recipe simmered in coconut milk with ginger, garlic, and fresh basil. Served over jasmine rice, it’s an easy one-skillet meal packed with bold flavor. Perfect for weeknight dinners, it’s dairy-free, gluten-free, and irresistibly delicious.
Ingredients
1½ pounds chicken thighs
1 tablespoon neutral oil (avocado or canola)
1 tablespoon garlic, minced
1 tablespoon fresh ginger, grated
¼ teaspoon red chili flakes
1 can (13.5 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
½ teaspoon salt
¼ teaspoon black pepper
1 cup fresh basil leaves
2 cups cooked jasmine rice
Instructions
1. Season chicken thighs with salt and pepper on both sides.
2. Heat oil in a large skillet over medium-high heat. Sear chicken for about 4–5 minutes per side until golden. Remove from skillet and set aside.
3. In the same skillet, reduce heat to medium. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
4. Stir in chili flakes, then pour in coconut milk, fish sauce, lime juice, and brown sugar. Stir to combine.
5. Return chicken to skillet. Reduce heat to low, cover, and simmer for 15–20 minutes until chicken is fully cooked and tender.
6. Stir in fresh basil and let simmer uncovered for an additional 2 minutes.
7. Serve hot over cooked jasmine rice with extra basil or lime wedges for garnish.
Notes
This recipe is excellent for meal prep—flavors deepen after a day.
Thai basil adds a unique twist, but Italian basil also works well.
Reheat with a splash of coconut milk to keep the sauce silky.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 465
- Sugar: 3g
- Sodium: 530mg
- Fat: 29g
- Saturated Fat: 21g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg