Description
This Spiced Coconut Basil Chicken with Rice recipe blends creamy coconut milk, tender chicken thighs, and warm spices like turmeric and cumin with fresh basil and lime. It’s a comforting one-pan dinner idea that’s gluten-free, dairy-free, and perfect for meal prep or entertaining. Serve it over jasmine rice for a bold and aromatic family favorite.
Ingredients
1.5 lbs chicken thighs
1 cup full-fat coconut milk
1 cup fresh basil, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili flakes (optional)
1 medium onion, diced
2 cups cooked jasmine rice
1 tablespoon lime juice
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon cooking oil
Instructions
1. Mix chicken thighs with coconut milk, turmeric, cumin, garlic, ginger, and salt in a bowl. Marinate for 30 minutes to 12 hours.
2. In a large skillet, heat oil over medium heat. Add diced onion and cook until soft. Add garlic and ginger, cooking until fragrant.
3. Add the marinated chicken with all the marinade into the skillet. Cook until the chicken is fully cooked and the sauce thickens, about 12–15 minutes.
4. Reduce heat and stir in chopped basil and lime juice. Adjust salt and pepper to taste.
5. Serve the chicken and sauce over steamed jasmine rice. Garnish with extra basil and lime wedges if desired.
Notes
Use full-fat coconut milk for the creamiest sauce.
Marinate longer for deeper flavor—overnight works great.
Add extra chili flakes if you enjoy more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg