Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/10
What Makes This Recipe Unique
Packed with bold flavors from fresh basil, garlic, and chili. It’s quick to make and perfect for a spicy, satisfying meal any day of the week. The combination of savory and aromatic ingredients makes it a favorite for many.
Practical Cooking Tips
- Use fresh Thai basil for the best authentic flavor.
- Adjust the chili amount to match your spice preference.
- Cook the chicken on high heat to keep it tender and juicy.
- Adjust the chili amount to match your spice preference.
- Cook the chicken on high heat to keep it tender and juicy.
Directions
Lightly heat some vegetable oil in a skillet over medium-high heat. Toss in the chicken, onion, and garlic, and cook everything together until the chicken loses its pink color, which should take about 6 minutes. While that’s cooking, mix the coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl. Once the chicken is ready, turn the heat down to medium and pour the coconut milk mixture into the pan. Let it come to a gentle simmer, then lower the heat to low and let it cook until the chicken is fully cooked and the sauce thickens a bit, around 6 more minutes. Take the pan off the heat and stir in the fresh basil right at the end. Serve it up while it’s warm and enjoy!
Best Foods To Serve With This
Serve this dish over steamed jasmine rice or sticky rice to soak up the flavorful sauce. It also pairs well with a side of fresh cucumber slices or a light Asian slaw to balance the heat.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water to keep the chicken moist. Avoid freezing, as the texture may change.
90
people cooked this recipe
