Coconut oil was illegal to import until 1999—now it's the secret to this chicken's impossible crispy-then-tender texture.
Spiced Coconut Basil Chicken Over Rice
Get ready to tantalize your taste buds with this vibrant Spiced Coconut Basil Chicken served over a fluffy bed of rice! Tender chicken is simmered in rich coconut milk, infused with aromatic spices and finished with a burst of fresh basil for a delightful lift. This dish is a tropical escape right on your plate—perfect for a cozy dinner or impressing guests!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This dish is proper Thai-Chinese bastardization at its finest—when Hokkien traders sailed into Bangkok's Chinatown during the 1800s, they brought soy sauce and met Thai fish sauce head-on, creating this coconut-curry hybrid that confused purists from both countries but absolutely nailed the sweet-salty-spicy trinity that makes your brain forget which continent you're actually eating.
Regional Twist
In Thailand's Chiang Mai province, they swap the regular basil for holy basil and add palm sugar with the coconut milk, turning this into a proper pad krapow cousin.
📝 Ingredients
Shopping List
- 4 pieces boneless chicken thighs
- 1 teaspoon (2 ml) chili flakes
- 1 can coconut milk
- red thai chili or jalapeños (to taste)
Pantry Items
Amounts also listed in instructions below
- basil (to taste)
- black pepper (to taste)
- cayenne or paprika (to taste)
- coconut oil (to taste)
- curry powder (to taste)
- fish sauce (to taste)
- garlic (to taste)
- ginger (to taste)
- onion (to taste)
- salt (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Cut chicken into pieces and season with salt, black pepper, cayenne or paprika, and coconut oil. Mix well.
- 2
Dice the onion, mince the ginger and garlic, and prepare chilies if using.
- 3
In coconut oil, sear the chicken for about five minutes, cooking the first minute without disturbing it for a nice sear.
- 4
Remove the chicken and add more coconut oil if needed. Sauté onions, ginger, garlic, and chilies.
- 5
Add coconut milk, curry powder, soy sauce, and fish sauce. Let the sauce come together for about a minute.
- 6
Return the chicken to the pan and stir. Adjust salt if needed.
- 7
Garnish with basil and chili flakes, and serve over rice.
💡 Pro Tips
- ✓Sear chicken thighs skin-side down first at medium-high heat (325-350°F surface temp) without moving for exactly 4-5 minutes to render fat and create Maillard browning reactions that develop complex flavors.technique325-350°F surface temp
- ✓Bloom your curry powder in the hot coconut oil for 30-45 seconds before adding liquids, as fat-soluble compounds in spices need oil activation to release their full aromatic potential.timing30-45 seconds
- ✓Use full-fat canned coconut milk (22-24% fat content) and don't shake the can - scrape the thick cream from the top first to build your sauce base, then add the thinner liquid as needed for consistency.ingredient22-24% fat content
- ✓Create an aromatic paste by mincing ginger, garlic, and chilies together with a pinch of salt - the salt breaks down cell walls and creates a more uniform flavor distribution throughout the dish.technique
- ✓Add fresh basil only in the final 30 seconds of cooking to preserve volatile oils like linalool and eugenol that dissipate rapidly above 140°F, maintaining bright herbal notes.timing30 seconds, 140°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Coconut oil was illegal to import until 1999—now it's the secret to this chicken's impossible crispy-then-tender texture.
Spiced Coconut Basil Chicken Over Rice
Get ready to tantalize your taste buds with this vibrant Spiced Coconut Basil Chicken served over a fluffy bed of rice! Tender chicken is simmered in rich coconut milk, infused with aromatic spices and finished with a burst of fresh basil for a delightful lift. This dish is a tropical escape right on your plate—perfect for a cozy dinner or impressing guests!
The Story
This dish is proper Thai-Chinese bastardization at its finest—when Hokkien traders sailed into Bangkok's Chinatown during the 1800s, they brought soy sauce and met Thai fish sauce head-on, creating this coconut-curry hybrid that confused purists from both countries but absolutely nailed the sweet-salty-spicy trinity that makes your brain forget which continent you're actually eating.
Regional Twist
In Thailand's Chiang Mai province, they swap the regular basil for holy basil and add palm sugar with the coconut milk, turning this into a proper pad krapow cousin.
📝 Ingredients
Shopping List
- 4 pieces boneless chicken thighs
- 1 teaspoon (2 ml) chili flakes
- 1 can coconut milk
- red thai chili or jalapeños (to taste)
Pantry Items
Amounts also listed in instructions below
- basil (to taste)
- black pepper (to taste)
- cayenne or paprika (to taste)
- coconut oil (to taste)
- curry powder (to taste)
- fish sauce (to taste)
- garlic (to taste)
- ginger (to taste)
- onion (to taste)
- salt (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Cut chicken into pieces and season with salt, black pepper, cayenne or paprika, and coconut oil. Mix well.
- 2
Dice the onion, mince the ginger and garlic, and prepare chilies if using.
- 3
In coconut oil, sear the chicken for about five minutes, cooking the first minute without disturbing it for a nice sear.
- 4
Remove the chicken and add more coconut oil if needed. Sauté onions, ginger, garlic, and chilies.
- 5
Add coconut milk, curry powder, soy sauce, and fish sauce. Let the sauce come together for about a minute.
- 6
Return the chicken to the pan and stir. Adjust salt if needed.
- 7
Garnish with basil and chili flakes, and serve over rice.
💡 Pro Tips
- ✓Sear chicken thighs skin-side down first at medium-high heat (325-350°F surface temp) without moving for exactly 4-5 minutes to render fat and create Maillard browning reactions that develop complex flavors.technique325-350°F surface temp
- ✓Bloom your curry powder in the hot coconut oil for 30-45 seconds before adding liquids, as fat-soluble compounds in spices need oil activation to release their full aromatic potential.timing30-45 seconds
- ✓Use full-fat canned coconut milk (22-24% fat content) and don't shake the can - scrape the thick cream from the top first to build your sauce base, then add the thinner liquid as needed for consistency.ingredient22-24% fat content
- ✓Create an aromatic paste by mincing ginger, garlic, and chilies together with a pinch of salt - the salt breaks down cell walls and creates a more uniform flavor distribution throughout the dish.technique
- ✓Add fresh basil only in the final 30 seconds of cooking to preserve volatile oils like linalool and eugenol that dissipate rapidly above 140°F, maintaining bright herbal notes.timing30 seconds, 140°F