Coconut Curry Basil Chicken. – Half Baked Harvest

Coconut Curry Basil Chicken. A simple, 30-minute creamy coconut chicken made with fresh basil and salted cashews. This one-skillet dinner is all about bold, vibrant flavor—think yellow curry powder, garlic, onions, spicy jalapeños, and creamy coconut milk. The chicken simmers with garden veggies and basil, and just before serving, a squeeze of lime brings it all to life. Spoon it over rice (to soak up all that saucy goodness), add your favorite flatbread, and dinner’s done. So easy, so delicious.

Summertime is all about quick, fresh, no-fuss dinners. With warm weather, long days, and plenty of things to do, I’m leaning into 30-minute meals more than ever.

After spending a few days back in Ohio, it was clear to me that temperatures are HOT in most areas of the US and Europe too! Which means I’m avoiding the oven and sticking to stovetop cooking—or even better, the crockpot.

Every summer I create a new curry chicken. I love tossing together a few seasonal ingredients, spicy curry, and whatever veggies are at their peak—all in one skillet. It’s fast, flavorful, and always a crowd-pleaser.

My dad used to make similar dishes, usually in the form of an Asian-style stir-fry. But I love the richness coconut milk adds—it gives the sauce a silky creaminess that’s perfect over rice. Let it soak in… it’s the best part.

My brothers go crazy for this one. I always add a little extra black pepper just for them—they love a good peppery kick.

These are the details

Ingredients 

• chicken breast or thighs
• spicy or regular curry powder – or you can use my homemade blend
• salted butter or olive oil
• yellow onions
• garlic
• jalapeños
• canned coconut milk
• tamari/soy sauce/or fish sauce – I love to use fish sauce
• honey – brown sugar can be substituted
• kale or spinach – other options are sliced zucchini or bell peppers
• fresh Thai basil or sweet basil
• salted cashews
• limes
• steamed rice – this is for serving

Special Tools

Just a skillet for this recipe with the addition of a great knife, cutting board, and if mixing your own spice blend, a jar or bowl.

Steps

Step 1: Season and cook the chicken

In a large skillet, ideally one with high sides, combine the chicken with the butter, curry powder, and onions. Set the skillet over medium heat and begin cooking.

Once the butter has melted and the onions become fragrant, stir in the garlic and jalapeños. Adjust the amount of jalapeño to your preferred spice level.

Step 2: Add the coconut milk and vegetables

Pour in the full-fat coconut milk to create a rich, creamy sauce. Stir in the tamari (or soy sauce or fish sauce) and honey. Then add your vegetables—I used kale here, but feel free to use whatever looks best and freshest to you.

Let everything simmer for another 5 to 10 minutes, until the chicken is cooked through and the greens have wilted down.

Step 3: Add the basil

Remove the skillet from the heat and stir in the fresh basil. If you can find Thai basil, it adds amazing flavor, but sweet basil works beautifully too.

At this point, stir in the salted cashews. If you’re nut-free, feel free to leave them out or swap in toasted pumpkin seeds for a little crunch.

Serve

Rice is always my first choice—I love letting the sauce soak into the rice, then scooping it all up in one cozy bite.

Other great options: steamed quinoa, brown rice, or a warm piece of naan (or any flatbread you love). All perfect for soaking up that creamy curry sauce!

Vegetables – adapt the recipe to work for you!

As I mentioned above, I love using whatever vegetables that are in season or already in my fridge. Some favorites I’ve used include: sliced zucchini, yellow summer squash, and bell peppers.

Broccoli would be delicious too—feel free to make it your own!

Looking for other quick summer curries? Here are some favorites:

Coconut Curry Salmon with Garlic Butter

Saucy Coconut Curry with Rice Noodles and Garden Vegetables

Weeknight 30 Minute Coconut Curry Chicken Meatballs

20 Minute Red Curry Basil Garlic Oil Noodles

Lastly, if you make this Coconut Curry Basil Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!