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Coconut Milk Chicken Recipe

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4.3 from 9 reviews

This Coconut Milk Chicken recipe features tender chicken breasts simmered gently in a rich, creamy sauce made with coconut milk, red curry paste, and aromatic spices. Infused with fresh ginger, garlic, and chili, this savory dish offers a balance of spicy and sweet flavors, perfect served over steamed rice with fresh herbs and a splash of lime.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the Coconut Milk Chicken

  • 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

For Garnish and Serving

  • Cilantro
  • Chili Oil or Chili Crunch
  • Scallions (green onions)
  • Fresh Lime
  • Steamed Rice

Instructions

  1. Saute the Aromatics: 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 fresh ginger, chopped red chili, and minced garlic 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 well to combine all ingredients into a smooth, flavorful sauce.
  3. Poach the Chicken: Carefully add the sliced chicken breast to the simmering coconut milk mixture. Reduce the heat to medium-low to maintain a gentle simmer—avoid boiling. Let it cook for 15-20 minutes or until the chicken is thoroughly cooked and tender.
  4. Keep It Tender: Do not over-simmer the chicken. Once cooked through, remove the skillet from heat or reduce to very low heat to keep the chicken moist and prevent it from becoming tough or rubbery, benefiting from the gentle poaching technique.
  5. Finish and Serve: Just before serving, stir in a squeeze of fresh lime juice and sprinkle chopped cilantro for brightness. Serve the poached chicken and rich coconut curry sauce over steamed rice. Drizzle with chili oil or chili crunch, and garnish with fresh scallions and more cilantro to enhance flavor and presentation.

Notes

  • Use fresh ingredients like ginger and garlic for the best flavor.
  • Adjust the amount of red chili and chili oil to control the spice level.
  • Make sure the coconut milk is full-fat for a creamier sauce.
  • Do not let the mixture boil; keep at a gentle simmer to maintain sauce texture and chicken tenderness.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://dishiary.com/coconut-milk-chicken-recipe-2/