Thai Basil Braised Chicken with Zucchini
This Thai-inspired dish features tender chicken thighs braised in a fragrant coconut milk sauce with fresh basil and zucchini. It’s perfect for warm summer evenings when you crave something comforting yet light. The use of fresh Thai basil adds an aromatic flair that's deliciously irresistible.
Ingredients
- 1 1/2 pounds boneless chicken thighs, cut into 1 inch pieces
- 2 tablespoons coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 1/2 cups coconut milk
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 2 medium zucchinis, sliced into half-moons
- 1 cup Thai basil leaves
- 1 teaspoon black pepper
- Flaky sea salt, to taste
Method
- Heat coconut oil in a large pot over medium-high heat. Add the chicken pieces and season with black pepper. Cook until browned on all sides, about 6 minutes. Remove and set aside.
- In the same pot, add onion and sauté until translucent, approximately 4 minutes. Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.
- Pour in the coconut milk, fish sauce, lime juice, and red curry paste. Stir to combine, then return the chicken to the pot.
- Bring the mixture to a simmer. Once simmering, reduce heat to low, cover, and allow to braise for 20 minutes.
- Add the zucchini slices to the pot, stirring gently. Continue to simmer for another 10 minutes until the zucchini is tender.
- Stir in the Thai basil leaves, allowing them to wilt in the heat. Adjust seasoning with flaky sea salt to taste.
- Serve the braised chicken hot, garnished with additional Thai basil if desired.