Name: Spiced Coconut Basil Chicken & Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 450g chicken breast or thighs, cut into bite-sized pieces; Salt and pepper, to taste; 400ml full-fat coconut milk; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 medium onion, diced; 1 teaspoon chili flakes (adjust to taste); 2 tablespoons soy sauce or tamari; 1 tablespoon lime juice; 1 cup fresh basil, chopped; 4 cups cooked white rice; Additional basil and chili flakes for garnish (optional); 1 tablespoon coconut cream (optional for extra richness)

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Introduction

This Spiced Coconut Basil Chicken & Rice is a flavorful and comforting dish inspired by Thai cuisine. Tender chicken simmers in a rich coconut milk sauce infused with garlic, ginger, and fresh basil, served over fluffy white rice. It’s perfect for an easy weeknight dinner with a delicious balance of spice and creaminess.

A close-up image of a creamy chicken curry placed on a bed of white rice, all served in a white plate. The dish has a thick, orange-colored sauce coating tender chunks of chicken. Finely chopped green herbs are generously scattered on top of the curry, adding a fresh and vibrant look. The white rice grains are fluffy and separate, forming the base layer beneath the sauce-covered chicken. The entire scene is set on a white marbled surface, giving a clean and elegant background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g chicken breast or thighs
400ml full-fat coconut milk
3 cloves garlic, minced
1 cup fresh basil, chopped
1 teaspoon chili flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh ginger, grated
1 medium onion, diced
1 tablespoon lime juice
4 cups cooked white rice

Instructions

Step 1: Cut the chicken into bite-sized pieces and season with salt and pepper.
Step 2: Heat oil in a skillet over medium-high heat. Brown the chicken on all sides, then remove it from the pan and set aside.
Step 3: In the same pan, sauté onion, garlic, and ginger for 3–4 minutes until fragrant. Add chili flakes and stir well.
Step 4: Return the chicken to the pan. Pour in coconut milk and stir in soy sauce. Simmer for 10–15 minutes until the chicken is cooked through and the sauce thickens.
Step 5: Add chopped basil and lime juice. Taste and adjust seasoning as needed.
Step 6: Serve the chicken and sauce over steamed rice. Garnish with extra basil and chili flakes if desired.

Tips & Variations

For extra richness, add a tablespoon of coconut cream at the end of cooking.
Don’t skip the lime juice—it brightens and balances the creamy coconut sauce beautifully.
If you prefer mild heat, reduce or omit the chili flakes to suit your taste.
Use chicken thighs for juicier, more flavorful meat, or chicken breast for a leaner option.
Swap white rice for jasmine or basmati rice for a fragrant touch.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Leftover rice can be stored separately and reheated with a splash of water to keep it moist.

How to Serve

The dish shows a close-up of a white plate filled with a bed of plain white rice as the bottom layer. On top of the rice is a thick layer of creamy orange curry sauce with chunks of tender chicken. The curry is mixed with dark green shredded basil leaves scattered all over, adding texture and color contrast. The sauce looks smooth and rich, coating the chicken pieces well. The whole dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut milk light instead of full-fat?

Yes, you can use light coconut milk, but the sauce will be less creamy and rich. Full-fat coconut milk provides the best texture and flavor for this dish.

Is this dish spicy?

The chili flakes add a mild to moderate heat, but you can adjust the amount to your preference or omit them altogether for a milder version.