Home ยป Basil Chicken in a Coconut-Curry Sauce + Weekly Menu

Basil Chicken in a Coconut-Curry Sauce + Weekly Menu

When we got back from Thailand in July, my Thai cooking interest was fully piqued. I had just completed a cooking class in Thailand…and I have every intention of recreating various Thai dishes in my kitchen. As the story goes with good intentions, they don’t always come to fruition.

However, better late than never.

I can assure you that flavors combining coconut milk and basil are stemming from Thai origins. The fact that two so very different flavors can create such a unique and irresistible flavor combination ceases to amaze me. Better yet, my coconut-hating husband can never detect coconut milk in dishes like this.

While he didn’t compliment this dish’s aesthetics he was quick to compliment its flavors. As I was finishing up taking shots of this dish, he was heard yelling, “It’s really good!” from the kitchen table. Success.


Basil Chicken in a Coconut-Curry Sauce from Better Homes and Gardens Bridal Edition Cookbook, as seen on Proceed with Caution

2 tsp curry powder
1/2 tsp fresh cracked black pepper
1/2 tsp salt
1/4 tsp chili powder
4 boneless, skinless chicken breasts (about 1 1/4 lbs)
1 Tbsp olive oil
1 cup red onion, chopped
2 jalapenos, seeded and finely chopped
5 cloves garlic, minced
1 can unsweetened light coconut milk
1 Tbsp cornstarch
3 Tbsp fresh basil, cut into ribbons
1 tsp ginger root, freshly grated
1 1/2 cups dry brown rice


In a medium bowl combine curry powder, black pepper, 1/4 teaspoon of the salt, and the chili powder. Cut chicken into 1-inch pieces. Add to spice mixture in bowl; toss to coat. Cover and chill for 1 to 2 hours.

Cook rice according to package directions.

Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add chicken and saute for 6 to 8 minutes or until chicken is no longer pink. Remove from wok.

Add onion, jalapeno peppers, and garlic to wok; cook and stir about 3-4 minutes or until tender.

Stir together coconut milk, cornstarch, and remaining 1/4 teaspoon salt until smooth. Carefully add to onion mixture in wok. Cook and stir until slightly thickened and bubbly.

Return chicken to wok. Stir in basil and ginger. Cook and stir about 3-4 minutes or until heated through. Serve over hot rice. Yield: 4 servings with rice.

Nutrition Information (per serving): 518 calories; 12.3 g. fat; 69 mg. cholesterol; 367 mg. sodium; 66 g. carbohydrate; 4 g. fiber; 39 g. protein

Result: Great flavor and simple to make! As far as Thai cooking goes, it doesn’t get much easier than this. While the recipe suggests a 1-2 hour marinade time, I don’t think much would be lost from decreasing that time drastically. I could be wrong, but I thought I would throw it out there to expedite things and make this a more doable weekday option (which it very much so is). Thumbs up from us both…and reheats great! High in protein and low in sodium…a healthy meal, for sure. Enjoy!


As I mentioned in my last post, menu planning for this week proved to be a challenge. There are so many dishes I want to try and unfortunately, teaching on Monday and Wednesday evenings eliminate any cooking options. I love to teach, but the evening gig gets old…fast!

Weekly Menu: October 23rd-27th

I have a hockey game tonight, making my 5th and final workout for the week. I managed 2 morning workouts and a run after work yesterday. I am very glad to be back on track this week and it gives me fuel and motivation for another week!

People frequently ask why I blog or what keeps me motivated to keep blogging. The answer is for my readers and just as importantly, for myself and keeping me accountable. If I say I’m going to do something here, in writing, it’s much more likely to happen 😉 So, thank you!

Question: What keeps you motivated to follow a healthy lifestyle?

Be well,

Share With Your Friends!


  1. October 23, 2011 / 8:32 am

    This looks really yummy! We have yet to find a Thai place around us that we love, this would be the next best thing!

  2. October 23, 2011 / 3:16 pm

    Holy yum! I have to try this. Thai food is my favorite, but since my favorite thai restaurant gave my Grandma salmonella, I wont be going out for it any time soon.

    I think my biggest motivator for keeping up a healthy lifestyle is how much better I feel. I took a lot of days off from working out this week, and my body genuinely hurts. I get aches and pains from sitting too long, so I need the exercise to keep me from feeling like crap.

  3. October 23, 2011 / 3:24 pm

    Oh, I love this dish Nicole! I think I’ll make this next week for me and my SIL – love the flavors. ๐Ÿ˜€

    I too think if I write it “out there” that I am much more apt. to stick to it. I am off to make your pumpkin scones! ๐Ÿ˜€

    • Nicole
      October 24, 2011 / 6:49 am

      Regan, firstly congratulations! I am new to healthyaperture and I cannot thank you enough for creating a site for stunning food photos with health in mind. Thank you for leading me there…and good luck! Cheers!

      • October 24, 2011 / 11:24 am

        I know the editorial team will love your photos! So glad you submitted. And keep on submitting… you’ve got lots of great stuff on your site.

        I’m excited about promoting the site. I think it’s a much needed outlet for healthy food bloggers!

  4. October 23, 2011 / 4:20 pm

    Love the photo with the steam!

    Can’t wait to hear how you like the Acorn Squash!

  5. October 23, 2011 / 8:50 pm

    This looks so tasty, yay for Thai flavors ๐Ÿ™‚

  6. October 23, 2011 / 10:29 pm

    This dish looks amazing!
    I love thai inspired dishes and this one looks right up my alley.
    I love what you have planned for the week. Can’t wait to see how everything turns out. ๐Ÿ™‚

  7. October 24, 2011 / 12:24 pm

    How fun that you got to cook in Thailand! Thai is one of my favorite cuisines, so I am bookmarking this recipe for sure! How you enjoy the butternut squash mac and cheese. I made some last week and it was really delicious!

  8. charlie
    July 16, 2013 / 6:20 pm

    is the cholesterol coming from coconut milk? Also is this good or bad cholesterol? thx and keep the recipes coming.

    • Nicole, RD
      July 16, 2013 / 8:58 pm

      The cholesterol is from the chicken.

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