Ingredients
Scale
For the chicken:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon chili flakes (optional for heat)
- Salt and black pepper to taste
For the coconut basil sauce:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 cup coconut milk
- 1 teaspoon soy sauce
- ½ teaspoon honey
- ½ cup fresh basil leaves, chopped
For serving:
- 2 cups cooked jasmine rice
- Extra basil leaves for garnish
- Lime wedges (optional)
Instructions
- Season the chicken – In a bowl, toss the chicken with paprika, cumin, turmeric, chili flakes, salt, and pepper.
- Sear the chicken – Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, until golden brown and cooked through. Remove from the pan and set aside.
- Make the sauce – In the same pan, melt butter and sauté garlic and ginger for 30 seconds until fragrant. Pour in the coconut milk, soy sauce, and honey, stirring well.
- Simmer and combine – Let the sauce simmer for 3–4 minutes until slightly thickened. Add the cooked chicken back to the pan and stir in the fresh basil. Cook for another 2 minutes.
- Serve – Spoon the chicken and sauce over warm jasmine rice. Garnish with extra basil leaves and lime wedges.
Enjoy this creamy, aromatic dish with a perfect balance of spice, coconut richness, and fresh basil flavor! 🍛🌿