Best 4 Thai Chicken With Basil And Coconut Milk Recipes

Embark on a culinary journey to Thailand with this delectable Thai Chicken with Basil and Coconut Milk recipe. This classic dish, also known as Pad Krapow Gai, tantalizes taste buds with its harmonious blend of sweet, savory, and spicy flavors. Tender chicken is stir-fried with fragrant Thai basil, fiery chilies, and a symphony of aromatic spices, all enveloped in a rich and creamy coconut milk sauce. Served over fluffy rice, this dish offers a perfect balance of textures and flavors that will leave you craving more.

This comprehensive guide provides three variations of this beloved dish to cater to diverse preferences and dietary needs. The traditional recipe showcases the authentic flavors of Thailand, while the vegetarian version offers a meatless alternative with tofu or vegetables as the main protein. For those seeking a healthier option, the low-carb variation replaces rice with cauliflower rice or zucchini noodles, making it a guilt-free indulgence.

Each recipe is meticulously explained with clear instructions, ensuring culinary success for home cooks of all skill levels. Detailed ingredient lists, precise cooking times, and helpful tips ensure that every step of the process is executed perfectly. Enchant your kitchen with the enticing aromas of Thai cuisine and savor the vibrant flavors of this iconic dish.

Let's cook with our recipes!

THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE

Thai Basil Chicken with Coconut Curry Sauce image

A classic Thai chicken curry with coconut milk and basil. Serve over jasmine rice and garnish with basil leaves.

Provided by Pietro

Categories World Cuisine Recipes Asian Thai

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

2 teaspoons sesame oil
1 medium onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and finely chopped
3 skinless, boneless chicken breasts, cut into 1-inch strips
kosher salt and ground black pepper to taste
1 tablespoon green curry paste
1 (15 ounce) can unsweetened coconut milk
1 cup chicken broth
1 cup snow peas
1 cup chopped shiitake mushrooms
1 red bell pepper, cut into strips
½ cup bamboo shoots
½ teaspoon ground cinnamon
3 tablespoons chopped fresh basil
½ lemon, juiced

Steps:

Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 15.7 g, Cholesterol 50 mg, Fat 29.7 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 21.2 g, Sodium 532.8 mg, Sugar 4.4 g

THAI CHICKEN WITH BASIL AND COCONUT MILK

Thai Chicken With Basil and Coconut Milk image

This recipe is from Australian Women's Weekly - Easy Thai Style Cookery and is one of our favorite home cooked thai meals. It is easy and quick to put together and tastes wonderful

Provided by Deantini

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breast
1 tablespoon oil
1 onion, finely chopped
2 tablespoons red chilies, finely chopped
1 cup fresh basil, finely shredded (or 1-2 tbsp dried basil)
2 tablespoons fish sauce
1 teaspoon fresh cilantro roots (or 1 tbsp fresh cilantro leaves)
1 1/2 teaspoons sugar
13 1/2 ounces coconut milk

Steps:

heat oil in wok or deep pan.
cook onions and chilies until soft.
add chicken and stir fry until tender. Add basil, fish sauce, cilantro and sugar. Cook for 1 minute.
add coconut milk and heat through.
serve with white sticky rice.

THAI CHICKEN WITH BASIL STIR FRY

Thai Chicken with Basil Stir Fry image

This is delicious and easy to make. Make it as spicy as you like or keep it mild.

Provided by GABRIELLEDC

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 6

Number Of Ingredients 15

Ingredients

2 cups uncooked jasmine rice
1 quart water
¾ cup coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 ½ tablespoons fish sauce
¾ teaspoon red pepper flakes
1 tablespoon olive oil
1 medium onion, sliced
2 tablespoons fresh ginger root, minced
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
3 shiitake mushrooms, sliced
5 green onions, chopped
1 ½ cups chopped fresh basil leaves

Steps:

Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 60 g, Cholesterol 78 mg, Fat 12.1 g, Fiber 2.2 g, Protein 36.9 g, SaturatedFat 6.7 g, Sodium 804.4 mg, Sugar 1.6 g

THAI BASIL CHICKEN IN COCONUT-CURRY SAUCE

Thai Basil Chicken in Coconut-Curry Sauce image

This is a family favorite recipe the kids enjoy as well. I grown my own Thai basil, so I have lots of it in the summer. It does give the dish much more flavor. When basil is out of season I use cilantro. I eliminate the jalapenos when serving this to my kids.

Provided by 4JRhodes

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken, cut into 1-inch pieces
1 tablespoon curry powder
1 large onion, chopped into 1-inch pieces
1 bell pepper, cut into 1-inch pieces
2 jalapeno peppers, seeded and finely chopped (optional)
5 garlic cloves, minced
1 tablespoon fresh ginger, grated or finely diced
1 tablespoon peanut oil
1 (14 ounce) can coconut milk
2 teaspoons cornstarch
1/4 cup Thai basil (or cilantro)

Steps:

~Rinse chicken and pat dry. Place in a storage bag and toss with the curry powder and ½ teaspoon salt. Refrigerate for 30 minutes.
~In a 12-inch skillet, heat 1 teaspoon oil at medium-high heat. Add half of chicken and cook 2-3 minutes or till chicken is no longer pink. Remove chicken and repeat with remaining chicken. Remove chicken.
~Heat 1 teaspoon oil in the same skillet. Add onion and bell pepper, and jalapeno peppers. Cook for about 5 minutes. Add garlic, and ginger just until fragrant, about 30 seconds.
~Stir cornstarch into coconut milk. Turn heat to low and slowly add milk. Cook and stir until thickened. Turn up the heat to medium if needed. Add chicken and basil just before serving. Sometimes I add more curry if needed. Serve over hot rice and garnish with fresh basil. Steamed cauliflower goes well with this dish.

Tips:

For the best flavor, use fresh Thai basil leaves. If you can't find them, you can substitute regular basil, but the flavor will be slightly different.
To make the chicken extra crispy, coat it in a thin layer of cornstarch before frying.
If you don't have a wok, you can use a large skillet or Dutch oven instead.
Serve the chicken with steamed rice or jasmine rice.
For a spicier dish, add more chili peppers or red pepper flakes.
If you don't have coconut milk, you can use full-fat milk or cream instead.

Conclusion:

This Thai chicken with basil and coconut milk is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet, savory, and spicy flavors is sure to please everyone at the table. So next time you're looking for a quick and tasty recipe, give this one a try!