If flavor-explosion-in-the-mouth were a food group, it would be my favorite. I like dynamics in my food – bitter & sweet (ahem, coffee with cream or raw chocolate milk), spicy and creamy, sweet and tart. This might explain my penchant for Thai food.
The flavors of Thai food are sweet and spicy and sour and pretty much the aforementioned flavor explosion all in one. But I don’t generally keep Thai chiles, limes, and five other ingredients I can’t pronounce in my pantry. I have apple cider vinegar, raw honey, coconut milk, and a few yummy spices. And then I have this Thai basil plant in my garden gifted by the best kind of neighbors – the kind that give you vegetables and herbs when they have too many.
And so, when wanting one of those Thai-inspired dishes, I enlisted that basil plant, a can of coconut milk, and some good chicken to help me out. Flavor explosion minus the fuss? I’m in.
Simple Thai Basil – Coconut Chicken
The Players
- 3 Tablespoons coconut oil or lard for frying (where to find lard from foraged hogs and good coconut oil)
- 1 lb. chicken, bone and skin removed
- 1/2 teaspoon cayenne
- 4 garlic cloves, minced
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons turmeric
- 1 can full-fat coconut milk (where to buy BPA-free coconut milk)
- 2 Tablespoons honey (your honey isn’t honey; where to buy real raw honey)
- 1 teaspoon apple cider vinegar
- 1/2 cup Thai basil leaves, lightly packed, plus a few extras for garnish
- salt to taste
- Jasmine rice to serve
The How-To
- In a medium skillet or saucepan heat coconut oil or lard over medium heat. Cut chicken into 1″ pieces and place in hot pan. Sear for a couple of minutes or until golden brown, turn, and sear the other side.
- Add cayenne, garlic, ginger, and turmeric, and stir into chicken. Pour in coconut milk, honey, and apple cider vinegar and simmer, stirring occasionally, for approximately five minutes or until chicken is cooked through and sauce has thickened slightly. Remove from heat, stir in basil leaves, and season with salt to taste.
- Serve over Jasmine rice, ladling sauce generously. Enjoy.
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Is there much difference between the taste of Thai basil and regular basil? I like that the ingredients of this recipe are all things I would normally have on hand…except needing to buy some chicken and Thai basil. I DO have a regular basil plant, though, and was wondering about using that.
Zirah1 – There is a difference. Thai basil has a bit of an anise flavor in addition to the usual sweet basil flavor.
That said, I have used Thai basil in tomato salads all summer and have loved its basilness. 🙂
I meant to mention this in the recipe, but I would go ahead and sub regular basil if I didn’t have Thai basil. It will be different but still in the same realm.
Thanks for the input. I will keep my eye out for Thai basil, plus also consider using some anise or mint to make up for what regular basil might lack taste-wise, as several people suggested.
I would like to know about the basil, too.
I was also wondering – is it 1 lb of chicken and then you debone it? Or is it 1 lb of chicken after you debone it?
Marie –
Please see my comment on the basil above.
The chicken is 1 lb after it has been deboned. Sorry about the confusion.
Can’t wait to try this yummy recipe.
Would love to get your recommendation for a good Thai place in the Austin area that you mentioned above in your post. I also have an impressive addiction to good Tom Kha Gai which can be hard to fine! Please share.
I live in the Austin area, and I too would love to know the name of the good Thai place you mentioned.
there are so many types of basil around the world. thai basil has a very different flavor; more like slight licorice. it’s leaves can have a purple tinge and stems can be larger and crunchy juicier than the other italian basil we’re familiar with.
perhaps you could use regular fresh basil but add some kind of anise as well.
I’m going to make this for dinner tonight and put a buttload of Thai bird chilis in it! Ohjhhh, its gonna be epic! Thanks for the recipe. XO
Everything! Tom Kai Gai soup is all-time favorite.
I just made this tonight and it was great! But I read beforehand several places online that a good sub for Thai basil is mint, that sweet (Italian) basil isn’t anywhere close to it. (Google it for yourself.) Anyway, I added mint to mine and it really added a nice layer. Thanks for a new yummy recipe!
Thanks for the input, Patti. Good tip.
Clinton Okerstrom
Such great flavors.
Cayenne, ginger and turmeric? You are speaking my language. This looks so delicious for the Fall/Winter seasons coming up. I can’t wait to try it!
Made it tonight. Delicious! We grow Thai basil in our herb bed, and it reseeds itself every year.
This was AMAZING! My husband said it was the best meal I’ve ever made. Soooo delicious!
Try replacing the basil with fresh coriander.
I like to put veggies into my Thai curries so that I can make it a one-dish meal instead of having to prep sides. What veggies would you recommend to go in this curry? (I normally use onions, bell peppers, snow peas, and carrots in my Thai curries, though I’m open to other suggestions!) 🙂
Thanks for posting this, Kristen! I’m in a meal rut and need to break free. This sounds delicious! Hope to try it out this week!
Looks wonderful and tasty. I was just wondering how many this serves. I ask because we’re a household of 8 and such things are relevant in meal planning for us 🙂
I like how they tell you where to find lard from foraged hogs.
looks yum 😀
Beth Neal Shout
What’s the serving size for this recipe?
Sounds delicious!
Danny Nivens
Myk Amertan
another yummy recipe, I use the taco seasoning all the time, excited to try this, I recently go a new wok
This is one of my favorite recipes to make for Whole 30 “dieting”. I substitute jasmine rice for riced cauliflower and it’s just as delicious! It’s extremely satisfying!