One-Skillet Creamy Thai Basil Chicken

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When you’re craving something rich, aromatic, and quick to prepare, this One-Skillet Creamy Thai Basil Chicken is the perfect choice. This recipe balances tender chicken, creamy coconut milk, and the fragrant freshness of Thai basil to create a dish that’s both satisfying and bursting with flavor. The best part? You can make it all in one skillet, saving time on cleanup while delivering a restaurant-quality meal at home.

Ingredients

• Chicken Breast or Thighs: 1 lb, cut into bite-sized pieces (tender, lean protein).
• Coconut Milk: 1 cup (adds creamy richness).
• Thai Basil Leaves: 1 cup, fresh (signature herb with a sweet, anise-like flavor).
• Garlic: 3 cloves, minced (adds depth and aroma).
• Ginger: 1 tablespoon, freshly grated (provides warmth and spice).
• Soy Sauce: 2 tablespoons (for salty umami).
• Fish Sauce: 1 teaspoon (boosts savory flavor).
• Lime Juice: 1 tablespoon (adds brightness and tang).
• Red Curry Paste: 1-2 tablespoons (gives the dish its spice and complexity).
• Vegetable Oil: 1 tablespoon (for cooking).
• Brown Sugar: 1 teaspoon (balances the spice).
• Red Bell Pepper: 1, thinly sliced (adds color and crunch).
• Onion: 1 small, thinly sliced (enhances sweetness).
• Salt and Black Pepper: To taste.
• Cooked Jasmine Rice: For serving (soaks up the creamy sauce).

How to Make One-Skillet Creamy Thai Basil Chicken

This recipe is quick and straightforward, perfect for busy weeknights when you want something delicious and comforting.

Step-by-Step Instructions

1. Sear the Chicken
   Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
2. Sauté Aromatics
   In the same skillet, add the garlic and ginger. Sauté for 1-2 minutes until fragrant.
3. Add Vegetables
   Toss in the red bell pepper and onion slices. Cook for 3-4 minutes until they soften slightly.
4. Create the Sauce
   Lower the heat and stir in the red curry paste, soy sauce, fish sauce, brown sugar, and coconut milk. Mix until well combined.
5. Simmer the Chicken
   Return the chicken to the skillet. Simmer in the creamy sauce for 8-10 minutes until the chicken is fully cooked and tender.
6. Finish with Basil and Lime
   Stir in the Thai basil leaves and lime juice. Let the basil wilt slightly for 1-2 minutes. Adjust seasoning with additional salt or pepper if needed.
7. Serve and Enjoy
   Serve the creamy Thai basil chicken over steamed jasmine rice. Garnish with extra basil leaves if desired.

Recipe Variations

• Vegetarian Option: Swap the chicken for tofu or chickpeas and use soy sauce instead of fish sauce.
• Spicy Kick: Add sliced red chilies or chili flakes for extra heat.
• Additional Veggies: Add zucchini, snap peas, or baby corn for more texture and flavor.

FAQ

1. Can I use dried basil instead of fresh Thai basil?
Thai basil has a unique flavor that’s difficult to replicate with dried herbs. If unavailable, you can substitute with fresh sweet basil, though the flavor profile will differ.

2. Can I make this recipe ahead of time?
Yes! Prepare the dish, store it in an airtight container, and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave.

3. Is this dish gluten-free?
Ensure the soy sauce and fish sauce you use are gluten-free, and the recipe will be safe for those avoiding gluten.

Serving Suggestions

Serve this dish alongside jasmine rice or rice noodles. A crisp cucumber salad or pickled vegetables on the side will complement the creamy richness beautifully.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of coconut milk or water to loosen the sauce if needed.