Thai Chilli Basil Chicken was the very first Thai dish I ever fell in love with. I remember that night perfectly it was chilly outside, we had just come home from the park, and I was craving something spicy, comforting, and full of flavor. I whipped up a quick stir-fry with garlic, coconut milk, Thai basil, and some leftover chicken. My husband took one bite and said, “This tastes like Thai Chilli Basil Chicken!” Since then, it’s been on repeat.
That humble meal became the inspiration for this Coconut Basil Garlic Chicken Stir-Fry Bowl. Think of it as a cross between Thai Basil Chicken Noodles, Garlic Butter Noodles, and a cozy sheet pan dinner. It’s everything I love in one bowl creamy, buttery, spicy, and packed with basil. Plus, it comes together in under 30 minutes, which makes it one of my favorite quick Thai dinner recipes for busy weeknights.
This dish might not be your traditional Thai takeout, but it captures everything I adore about Thai Chilli Basil Chicken the heat, the herbs, the umami richness and turns it into a nourishing bowl that feels just as satisfying.
Coconut Basil Garlic Chicken Stir-Fry Bowl
Equipment
- Sheet Pan
- Large Skillet
- Large Pot
- Mixing Bowl
- Tongs
Ingredients
Main
- 1 pound Chicken Breasts thinly sliced
- 1 medium Shallot sliced
- 2 tablespoons Yellow Curry Powder
- 1 teaspoon Black Pepper
- 0.5 teaspoon Chili Flakes adjust to taste
- 3 tablespoons Ghee or Extra Virgin Olive Oil divided
- 2 tablespoons Fish Sauce or Tamari
- 2 teaspoons Honey
- 1 bunch Asparagus chopped
- 8 ounces Rice Noodles
- 3 tablespoons Salted Butter
- 4 cloves Garlic chopped
- 1 cup Canned Coconut Milk full-fat
- 0.5 cup Thai or Sweet Basil
- 2 medium Green Onions sliced
- 1 medium Lime cut into wedges
Instructions
- Preheat oven to 450°F. In a mixing bowl, toss chicken with shallots, curry powder, pepper, chili flakes, 2 tbsp ghee, fish sauce, and honey. Spread on one side of a sheet pan.
- On the other side of the sheet pan, place chopped asparagus. Toss with 1 tbsp ghee and season with salt. Bake chicken and asparagus for 15–20 minutes, or until chicken is cooked through.
- While chicken bakes, cook rice noodles according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped garlic and chili flakes. Cook until garlic is golden. Stir in coconut milk and simmer for 3–5 minutes.
- Add cooked noodles to the skillet and toss with coconut garlic sauce. Season with salt to taste.
- Toss baked chicken with Thai basil while still hot. To serve, divide noodles into bowls and top with chicken and roasted asparagus. Garnish with green onions and lime wedges.
Why This Coconut Basil Garlic Chicken Stir-Fry Bowl Will Win You Over
Let’s talk comfort. This bowl has all the best parts of Thai Chilli Basil Chicken the fragrant basil, the tender chicken, the bold chili and garlic but I’ve added my own cozy spin with coconut milk and rice noodles. You get creamy garlic butter coconut noodles that wrap around chunks of roasted chicken and crisp veggies. It’s rich, it’s spicy, it’s deeply satisfying.
It also fits perfectly into your lineup of Thai-inspired weeknight meals. Whether you’re looking for healthy Thai chicken noodle bowls or something indulgent like Garlic Butter Rice Noodles, this recipe hits both notes. It’s light enough for summer and hearty enough for fall. And best of all, it’s a family-friendly Thai recipe that even the kids will devour.
If you love the sweet-spicy depth of Thai Chilli Basil Chicken, this recipe is going to feel like home. It’s simple enough for a Tuesday but special enough to serve to friends.
The 5 Ingredients That Bring It All Together
▢ Chicken breasts – I slice them thin so they roast quickly and stay juicy.
▢ Thai basil – For that authentic sweet-spicy herb flavor. It’s what makes this feel like real Thai Basil Chicken.
▢ Yellow curry powder – Gives the chicken a warm, golden flavor very much like Thai Yellow Curry Chicken.
▢ Garlic – Lots of it, because what’s a garlic butter noodle dish without garlic?
▢ Rice noodles – They soak up all that buttery coconut milk and turn this into a real Thai chicken with noodles bowl.
And don’t skip the butter. It’s what makes the noodles melt in your mouth. My grandma always said butter makes everything better and she was absolutely right.
This recipe also works as a smart variation for nights when you’re craving Thai Chilli Basil Chicken but don’t have time to stir-fry over the stove.
How to Make This Thai Chilli Basil Chicken-Inspired Bowl
Start by preheating your oven to 450°F. On a sheet pan, toss your sliced chicken with shallots, curry powder, black pepper, chili flakes, fish sauce, and honey. I drizzle everything with a little ghee or olive oil to help it roast evenly. On the other side of the pan, add asparagus or broccoli tossed with ghee and salt. This is your easy Sheet Pan Thai Chicken roasted instead of fried, but just as flavorful.
While it cooks, melt butter in a skillet and sauté your chopped garlic with chili flakes until golden. Pour in the coconut milk and let it simmer. This is your Garlic Butter Coconut Noodle base, and trust me it’s everything.
Cook the rice noodles, drain them, and toss them into the coconut-garlic sauce. When the chicken comes out of the oven, toss it with fresh Thai basil so it wilts just slightly. Now you’re ready to assemble: noodles first, then the Thai basil chicken, then the roasted veggies. Top with green onions and lime juice.
This bowl gives you the same sweet, spicy joy as Thai Chilli Basil Chicken, but without needing a wok.
More tasty ideas: Creamy Garlic Mushroom Alfredo Chicken
FAQ
Can I make this ahead of time?
Absolutely! Prepare the chicken and sauce earlier in the day and store it all in the fridge. When you’re ready to serve, roast and reheat.
How spicy is it?
That’s up to you. I usually make mine medium-spicy true to Thai Chilli Basil Chicken flavor but if you want it mild, just reduce the chili flakes.
Can I swap in other noodles?
Of course! Rice noodles are my go-to, but I’ve also used soba and even spaghetti. The sauce makes everything taste amazing.
How to make Thai basil chicken at home?
Start with this recipe it’s the perfect intro. The roasted method gives you deep flavor without standing over a hot pan, and the fresh basil at the end makes it feel like the classic Thai Basil Chicken you love.
Can I add more veggies?
Absolutely. This works great with green beans, snap peas, or even bell peppers. That’s why it’s one of my go-to quick weeknight Thai recipes.
Why You’ll Make This Bowl Again and Again
This recipe is comfort food with a kick. It’s ideal for those nights when you want something nourishing but exciting. The chicken is juicy, the noodles are silky, and the basil ties everything together. If you love Thai Chilli Basil Chicken, you’ll adore this twist. It brings everything you love about that classic dish garlic, spice, coconut, basil into a cozy noodle bowl.
I’ve made this dish more than ten times now, and every time I do, it reminds me why I love Thai Chilli Basil Chicken so much. It’s not just the flavors it’s the feeling. It’s warmth, it’s joy, it’s home on a plate.
This bowl also doubles as a meal-prep wonder. Make it once and eat it all week. It’s light enough for lunch, filling enough for dinner, and it reheats beautifully. And let’s be honest, there’s something magical about coming home to a warm bowl of chicken and rice noodle dinner on a busy evening.
I hope you try this soon and if you do, tag me! I love seeing your take on my recipes. Whether you’re cooking for yourself, your kids, or a dinner party, this Thai-inspired bowl will leave everyone happy and full.
