Coconut Milk Chicken Recipe

Introduction

This Coconut Milk Chicken recipe offers a rich and creamy Thai-inspired dish that’s both comforting and flavorful. With tender poached chicken simmered in aromatic spices and coconut milk, it’s perfect for a satisfying weeknight dinner.

Ingredients

• 1 Tablespoon Coconut Oil (or canola oil)
• 1 Onion, diced
• 1 Tablespoon Fresh Ginger, minced
• 4 Garlic Cloves, minced
• 1 Red Chili, minced
• 2 (14-ounce) cans Coconut Milk
• 2 to 3 Tablespoons Soy Sauce
• 3 Tablespoons Red Curry Paste
• 1 Tablespoon Brown Sugar
• 1 1/2 lbs. Chicken Breast, sliced
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Toppings: Cilantro, chili oil or chili crunch, scallions, fresh lime

To serve: Steamed rice

Instructions

1. Step 1: Heat a large, deep skillet over medium heat and add the coconut oil. Add the diced onion and cook for 4-5 minutes until it begins to soften. Stir in the minced ginger, red chili, and garlic, cooking for an additional 2 minutes.
2. Step 2: Pour in the coconut milk, then add the brown sugar, soy sauce, salt, pepper, and red curry paste. Stir to combine.
3. Step 3: Carefully add the sliced chicken breast to the simmering coconut milk mixture. Reduce the heat to medium-low to maintain a gentle simmer. Let it cook for 15-20 minutes until the chicken is fully cooked.
4. Step 4: Avoid overcooking by removing from heat or lowering the heat once the chicken is done to keep it tender and moist.
5. Step 5: Just before serving, stir in a squeeze of fresh lime juice and some chopped cilantro for brightness. Serve the chicken and sauce over steamed rice, and top with chili oil or chili crunch, scallions, and extra cilantro if desired.

Tips & Variations

• For extra richness, use chicken thighs instead of breast; they stay moister but may need a few additional minutes to cook through.
• Adjust the amount of red chili for your preferred spice level or omit it for a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the chicken from becoming tough. You can also freeze the dish for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work well and tend to remain more moist and tender. Just allow a few extra minutes of simmering time depending on their size.

Is it necessary to use red curry paste?

Red curry paste adds authentic flavor and heat, but you can substitute it with another curry paste or spice blend you prefer. Just adjust the amount to taste.

Coconut Milk Chicken Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

This comforting Coconut Milk Chicken recipe features tender chicken breast poached in a rich and flavorful coconut milk sauce infused with red curry paste, ginger, garlic, and chili. Perfectly balanced with a touch of sweetness and umami from soy sauce and brown sugar, this Thai-inspired dish is served over steamed rice and garnished with fresh cilantro, scallions, and a squeeze of lime for brightness. Ideal for a cozy dinner, it’s easy to prepare and delivers vibrant, creamy, spicy flavors in every bite.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 Tablespoon Coconut Oil (or canola oil)
• 1 Onion (diced)
• 1 Tablespoon Fresh Ginger (minced)
• 4 Garlic Cloves (minced)
• 1 Red Chili (minced)
• 2 (14-ounce) cans Coconut Milk
• 2 to 3 Tablespoons Soy Sauce
• 3 Tablespoons Red Curry Paste
• 1 Tablespoon Brown Sugar
• 1 1/2 lbs. Chicken Breast (sliced)
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Toppings

• Cilantro
• Chili Oil or Chili Crunch
• Scallions
• Fresh Lime
• Steamed Rice (to serve)

Instructions

1. Saute the Aromatics: Heat a large, deep skillet over medium heat and add the coconut oil. Once hot, add the diced onion and cook for 4-5 minutes until it softens. Stir in the minced fresh ginger, minced garlic, and chopped red chili, and cook for an additional 2 minutes, allowing the flavors to meld.
2. Add the Coconut Milk: Pour in the two cans of coconut milk along with the brown sugar, soy sauce, salt, pepper, and red curry paste. Stir thoroughly to combine all ingredients and bring the mixture to a gentle simmer.
3. Poach the Chicken: Carefully add the sliced chicken breast into the simmering coconut milk sauce. Reduce the heat to medium-low to keep the mixture at a low simmer — avoid boiling. Let it gently cook for 15-20 minutes until the chicken is fully cooked and tender.
4. Keep It Tender: Be careful not to over-simmer the chicken as this can cause it to become tough and rubbery. Once cooked through, either remove the skillet from heat or turn the heat down to very low to maintain warmth, preserving the juiciness of the chicken through the gentle poaching method.
5. Finish and Serve: Just before serving, stir in a squeeze of fresh lime juice and a handful of chopped cilantro for brightness. Serve the chicken and rich sauce over steamed rice. Top with chili oil or chili crunch, scallions, and additional cilantro for extra flavor and a nice kick.

Notes

• Can I use chicken thighs instead of chicken breast? Yes, chicken thighs are higher in fat and tend to stay moist. They may require a few additional minutes of poaching based on size.
• Nutrition information is an approximation and should be used as a guideline only.

Keywords: coconut milk chicken, poached coconut milk chicken, Thai coconut curry chicken, creamy chicken curry, coconut chicken skillet