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Coconut Curry Basil Chicken. A simple, 30-minute creamy coconut chicken made with fresh basil and salted cashews. This one-skillet dinner is all about bold, vibrant flavorโthink yellow curry powder, garlic, onions, spicy jalapeรฑos, and creamy coconut milk. The chicken simmers with garden veggies and basil, and just before serving, a squeeze of lime brings it all to life. Spoon it over rice (to soak up all that saucy goodness), add your favorite flatbread, and dinnerโs done. So easy, so delicious.
Summertime is all about quick, fresh, no-fuss dinners. With warm weather, long days, and plenty of things to do, Iโm leaning into 30-minute meals more than ever.
After spending a few days back in Ohio, it was clear to me that temperatures are HOT in most areas of the US and Europe too! Which means Iโm avoiding the oven and sticking to stovetop cookingโor even better, the crockpot.
Every summer I create a new curry chicken. I love tossing together a few seasonal ingredients, spicy curry, and whatever veggies are at their peakโall in one skillet. Itโs fast, flavorful, and always a crowd-pleaser.
My dad used to make similar dishes, usually in the form of an Asian-style stir-fry. But I love the richness coconut milk addsโit gives the sauce a silky creaminess thatโs perfect over rice. Let it soak inโฆ itโs the best part.
My brothers go crazy for this one. I always add a little extra black pepper just for themโthey love a good peppery kick.
These are the details
Ingredientsย
- chicken breast or thighs
- spicy or regular curry powder โ or you can use my homemade blend
- salted butter or olive oil
- yellow onions
- garlic
- jalapeรฑos
- canned coconut milk
- tamari/soy sauce/or fish sauce โ I love to use fish sauce
- honey โ brown sugar can be substituted
- kale or spinach โ other options are sliced zucchini or bell peppers
- fresh Thai basil or sweet basil
- salted cashews
- limes
- steamed rice โ this is for serving
Special Tools
Just a skillet for this recipe with the addition of a great knife, cutting board, and if mixing your own spice blend, a jar or bowl.
Steps
Step 1: Season and cook the chicken
In a large skillet, ideally one with high sides, combine the chicken with the butter, curry powder, and onions. Set the skillet over medium heat and begin cooking.
Once the butter has melted and the onions become fragrant, stir in the garlic and jalapeรฑos. Adjust the amount of jalapeรฑo to your preferred spice level.
Step 2: Add the coconut milk and vegetables
Pour in the full-fat coconut milk to create a rich, creamy sauce. Stir in the tamari (or soy sauce or fish sauce) and honey. Then add your vegetablesโI used kale here, but feel free to use whatever looks best and freshest to you.
Let everything simmer for another 5 to 10 minutes, until the chicken is cooked through and the greens have wilted down.
Step 3: Add the basil
Remove the skillet from the heat and stir in the fresh basil. If you can find Thai basil, it adds amazing flavor, but sweet basil works beautifully too.
At this point, stir in the salted cashews. If youโre nut-free, feel free to leave them out or swap in toasted pumpkin seeds for a little crunch.
Serve
Rice is always my first choiceโI love letting the sauce soak into the rice, then scooping it all up in one cozy bite.
Other great options: steamed quinoa, brown rice, or a warm piece of naan (or any flatbread you love). All perfect for soaking up that creamy curry sauce!
Vegetables โ adapt the recipe to work for you!
As I mentioned above, I love using whatever vegetables that are in season or already in my fridge. Some favorites Iโve used include: sliced zucchini, yellow summer squash, and bell peppers.
Broccoli would be delicious tooโfeel free to make it your own!
Looking for other quick summer curries? Here are some favorites:
Coconut Curry Salmon with Garlic Butter
Saucy Coconut Curry with Rice Noodles and Garden Vegetables
Weeknight 30 Minute Coconut Curry Chicken Meatballs
20 Minute Red Curry Basil Garlic Oil Noodles
Lastly, if you make this Coconut Curry Basil Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Coconut Curry Basil Chickenย
Ingredients
- 2 pounds chicken breasts or thighs, cut into bite-size pieces
- 2 tablespoons regular or spicy curry powder
- 2 tablespoons salted butter or olive oil
- 1 yellow onion, sliced or chopped
- 2 cloves garlic, chopped
- 1-2 jalapeรฑos, seeded, if desired, and chopped
- 1 can full-fat coconut milk
- 2 teaspoons tamari, soy sauce, or fish sauce
- 2 teaspoons honey
- 2 cups finely shredded kale or spinach, *
- salt and black pepper
- 1 cup fresh Thai basil or sweet basil
- 1/2 cup roasted cashews , (optional)
- 2 tablespoons fresh lime juice
- steamed rice, for serving
Instructions
- 1. In a large skillet, combine the chicken, butter/oil, curry powder, and the onions. Set over medium-high heat, then cook for 3 minutes. Add the garlic and jalapeรฑos. Cook another 2 minutes.2. Pour over the coconut milk, tamari/soy sauce, and the honey. Now, mix in the kale/spinach, and season with salt and pepper. Cook 5-10 minutes until the chicken is cooked through and the greens are wilted down.3. Stir in the basil, lime juice, and cashews. Serve the chicken and sauce over rice, with fresh basil and additional lime juice.
Notes
2 teaspoons ground ginger
1 teaspoon smoked paprika
1 teaspoon chili powder or chipotle chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cinnamon (optional)ย
salt and black pepper Mix everything to combine. Makes 2-3 tablespoons.ย
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So good! I would totally make this again – I had almost everything on hand. Thank you!!
Hey Maura,
Happy Sunday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Made this on May 28,2026 and loved it. Used spinach and did not chop it up. I used regular curry powder. I used Tamari sauce. A keeper for me.
Hey Gaye,
Amazing! I appreciate you making this recipe and taking the time to comment, love to hear it was a hit!
I made this last night for dinner. Very easy recipe with great flavors! Will definitely be making again.
Hey Kelly,
Happy Friday! I appreciate you giving this recipe a try and your comment, so glad to hear it was enjoyed!
Made this for the family on a Tuesday night. Went down a storm added extra curry powder and some broccoli. Thank you will definitely be making it again.
Hey Rachel,
Awesome! I appreciate you making this recipe, so glad to hear it was a hit! Thanks for your comment!
What a sensational recipe ๐ญ๐คค I added a dash of kashmiri chilli flakes and a bit more curry powder (for colour more than anything) as I had mild curry powder and I like a bit of heat. Used a red pepper and kept seeds intact because Iโm lazy ๐ Only had aubergine instead of spinach/kale and it turned out perfect.
Iโve never utilised thai basil but I am now hooked.
Thank you for sharing! Looking forward to the next one ๐
Hi Cynthia,
Wonderful! I appreciate you trying this recipe and your comment, Iโm so glad it turned out well for you!
This is the perfect recipe to use up some garden basil, jalapeรฑos and kale. We made this tonight, following the recipe exactly, and it was delicious! Thank you for sharing! โบ๏ธ
Hi Laura! thanks so much for trying out this curry! Love that you used your yummy veggies and herbs from the garden! ๐ xT
This was quick and easy. Only wish the sauce was a little thicker, but will try the corn starch slurry someone mentioned next time. Lots of flavor in a quick weekday meal. We made 3 chicken breasts to have leftovers.
Hi Amanda! So glad you enjoyed this recipe! Thanks so much for giving it a try! xT
We enjoyed this very much. We love a spicy curry, so added a little more curry powder and used hot Serranos from our garden. I did add a small amount of slurry (1/2 T cornstarch, 1 T water) in the last 5 minutes of cooking be cause we like thicker sauce. The flavors were so good together and it was quick to put together. Yum!
Hey Lucy! So glad you enjoyed this curry! Thanks for trying out the recipe! xT
My husband really liked this, but I thought it was a bit bland. I’d make it again, but would add at least another tablespoon of curry powder and not seed the jalapenos. Unlike several other reviewers, we didn’t find it too watery โ if you simmer it long enough on at least medium heat, the coconut milk gradually thickens up.
Hey Helen! Thanks for trying out the recipe, I’m so glad you gave it a try and left a comment! I appreciate the feedback! xT
Not my favorite!
Hey Amber! So sorry to hear this wasn’t your favorite, would you be able to tell me a little bit more about why you didn’t enjoy it? Happy to help! ๐ xT
This was incredible. Fast, easy and with a big pay out in terms of taste. Going into the rotation for sure. Thanks for the awesome recipe!
Hey Maria! Thank you so much for trying out this curry! I’m so glad you loved it! ๐ xT
What would be the best way to make this spicier and the sauce thicker?
Hi Jessalyn! If you want more spice, I would add more curry powder and you can thicken the sauce by adding less coconut milk! xT
Hi! Could I use curry paste instead? I have red and green curry paste on hand. Would that work? Thanks!
Hey Julie! Yes, you can definitely use curry paste for this recipe! Hope you LOVE it! ๐ xT