Description
Creamy, fragrant, and flavorful Thai basil chicken cooked in a single skillet for an easy weeknight dinner
Ingredients
- Chicken Thighs: 1 pound, boneless, skinless, cut into bite-sized pieces
- Coconut Milk: 1 cup, full-fat
- Thai Basil Leaves: 1 cup, fresh
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, freshly grated
- Red Chili Flakes: 1 teaspoon, optional
- Fish Sauce: 2 tablespoons
- Soy Sauce: 1 tablespoon
- Lime Juice: 1 tablespoon
- Vegetable Oil: 2 tablespoons
Instructions
- Preheat Your Equipment: Heat a large skillet over medium heat.
- Combine Ingredients: Mix coconut milk, fish sauce, soy sauce, and lime juice in a bowl.
- Prepare Your Cooking Vessel: Add vegetable oil to the skillet and heat until shimmering.
- Assemble the Dish: Sear chicken pieces until golden brown on all sides. Add garlic, ginger, and chili flakes, cooking until fragrant.
- Cook to Perfection: Pour in the coconut mixture, reduce heat, and simmer gently until chicken is cooked through and sauce thickens slightly.
- Finishing Touches: Stir in fresh Thai basil just before serving for aroma and color.
- Serve and Enjoy: Plate with steamed jasmine rice or noodles, garnish with extra basil if desired.
Notes
- Adjust chili flakes gradually to suit your heat preference.
- Stir gently to prevent coconut milk from separating.
- Use fresh lime juice for best brightness and balance.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Thai basil chicken, creamy chicken skillet, easy Thai dinner, weeknight chicken recipe