Ingredients
- 2 tablespoons vegetable oil
- 2 ½ pounds chicken, cut into bite-sized pieces
- ¼ cup chopped white onion
- 2 cloves garlic, minced
- 1 (13.5 ounce) can unsweetened coconut milk
- ½ cup diced jarred jalapeno peppers (such as Mt. Olive®)
- ¼ cup rice vinegar
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- ¼ cup chopped Thai basil
What Makes This Recipe So Good
A perfect balance of spicy, savory, and aromatic flavors. The fresh basil adds a unique herbal note that brightens the rich, fiery sauce. It’s quick to make and packs a punch, making it ideal for a weeknight meal that doesn’t compromise on taste.
Tips To Improve This Recipe
- Use fresh Thai basil if possible for the best flavor.
- Adjust the chili amount to match your heat preference.
- Cook the chicken on high heat to get a nice sear and lock in juices.
- Adjust the chili amount to match your heat preference.
- Cook the chicken on high heat to get a nice sear and lock in juices.
Directions
Heat some vegetable oil in a skillet over medium-high heat. Toss in the chicken, onion, and garlic, and cook everything together until the chicken is cooked through and no longer pink, which should take about 6 minutes. While that’s going, mix the coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl. Once the chicken is ready, turn the heat down to medium and pour the coconut mixture into the pan. Let it come to a gentle simmer, then lower the heat to keep it at a slow bubble. Cook it for around 6 more minutes until the sauce thickens and the chicken is fully cooked. Finally, take the pan off the heat and stir in the fresh basil right before serving.
Serving Combinations
Serve with steamed jasmine rice or coconut rice to help mellow the heat. A side of lightly sautéed vegetables or a simple cucumber salad pairs well and adds freshness to the meal.
Storage Suggestions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender and the basil fragrant. Avoid freezing as the texture may change.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast for this dish?
Yes, chicken thighs work well and can add more flavor and juiciness. Just adjust cooking time if needed.
What can I substitute for Thai basil if I can't find it?
You can use regular basil or holy basil as a substitute, though the flavor will be slightly different.
How spicy is this recipe with jarred jalapeno peppers?
It has a moderate heat level, but you can reduce or increase jalapenos to suit your spice preference.
Can I prepare this dish ahead of time?
It's best enjoyed fresh, but you can refrigerate leftovers for up to 2 days and reheat gently.
Is there a non-dairy alternative to coconut milk for this recipe?
You can try using almond or cashew milk, but the flavor and creaminess will change.
Should I drain the jalapeno peppers before adding them?
No need to drain; adding them with their juice enhances the flavor and heat.
Can I make this recipe without vinegar?
Rice vinegar adds brightness, but you can omit it or substitute with lime juice for a similar tang.
How thick should the sauce be when cooking?
The sauce should thicken slightly to coat the chicken well but remain saucy, usually after about 6 minutes simmering.
