Description
This Coconut Milk Chicken is rich, fragrant, and infused with Thai-inspired flavors. Tender slices of chicken are gently poached in a creamy coconut curry broth made with garlic, ginger, and red curry paste—perfectly balanced with a touch of sweetness and heat. Serve it over steamed rice or noodles for a deeply comforting and flavorful meal.
Ingredients
1 tablespoon coconut oil or canola oil
1 onion, diced
1 tablespoon fresh ginger, minced
4 cloves garlic, minced
1 red chili, finely chopped
Two 14 oz cans coconut milk, full-fat preferred
2 tablespoons soy sauce
2 tablespoons red Thai curry paste
1 tablespoon brown sugar
1½ lbs chicken breast, thinly sliced (or chicken thighs)
1 teaspoon salt
½ teaspoon pepper
Optional Toppings
Fresh cilantro
Chili oil or chili crunch
Scallions
Fresh lime juice
Serving Suggestions
Steamed white rice
Coconut rice
Rice noodles
Instructions
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Heat coconut oil in a large skillet over medium heat. Add diced onion and cook for 4 to 5 minutes until softened and translucent.
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Stir in the minced ginger, red chili, and garlic. Sauté for an additional 2 minutes until fragrant.
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Pour in the coconut milk and stir in soy sauce, red curry paste, brown sugar, salt, and pepper. Mix well until the sauce is smooth and flavorful.
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Carefully add the thinly sliced chicken to the skillet. Reduce heat to medium-low and let the chicken gently poach in the sauce for 15 to 20 minutes, or until fully cooked and tender. Avoid boiling the sauce to preserve the chicken’s texture.
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Once done, remove from heat. Stir in a splash of fresh lime juice and chopped cilantro if desired.
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Serve the coconut milk chicken over your choice of rice or noodles. Top with chili oil, scallions, or additional cilantro for extra flavor.
Notes
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For extra richness, always use full-fat coconut milk.
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Adjust spice by using more or less red curry paste and chili.
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This dish can be made ahead—store in the fridge for up to 3 days. The flavors deepen even more overnight.
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Swap the chicken with tofu or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired