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–+ servings
Coconut Milk Chicken

Savory Coconut Milk Chicken: Quick & Creamy Delight

A quick, gluten-free Coconut Milk Chicken dish that's creamy, aromatic, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Aromatics
  • 2 tablespoons Coconut Oil Cooking fat for sautéing; can substitute with canola oil.
  • 1 medium Onion Diced onion enhances flavor.
  • 1 tablespoon Fresh Ginger Finely diced for better infusion.
  • 2 cloves Garlic Minced to release oils.
  • 1 to taste Red Chili Adjust quantity for desired spice level.
For the Sauce
  • 1 can Coconut Milk Creamy base; full-fat provides richer flavor.
  • 1 tablespoon Soy Sauce Can be replaced with tamari for gluten-free.
  • 2 tablespoons Red Thai Curry Paste Adjust based on spice tolerance.
  • 1 tablespoon Brown Sugar Can be omitted or replaced with honey if desired.
For the Chicken
  • 1 pound Chicken Breast (or Thighs) Sliced for even cooking.
  • to taste Salt & Pepper Essential to enhance overall taste.
For the Toppings
  • 1 handful Fresh Cilantro Perfect for garnishing.
  • to taste Chili Oil or Crunch Optional for extra zing.
  • 2 scallions Sliced Thinly For a beautiful garnish.
  • 1/2 lime Lime Juice Drizzle enhances the dish greatly.

Equipment

  • large deep skillet

Method
 

Step-by-Step Instructions for Coconut Milk Chicken
  1. In a large deep skillet, heat 2 tablespoons of coconut oil over medium heat until shimmering. Add a diced onion and sauté for 4-5 minutes until soft and translucent. Stir in 2 minced garlic cloves, 1 tablespoon of finely diced fresh ginger, and chopped red chili, cooking for another 2 minutes until fragrant.
  2. Pour in 1 can of creamy coconut milk, followed by 1 tablespoon of brown sugar, 2 tablespoons of soy sauce, and a pinch of salt and pepper. Stir in 2 tablespoons of red Thai curry paste, blending everything well. Allow the mixture to come to a gentle simmer for 2-3 minutes.
  3. Carefully add 1 pound of sliced chicken breast or thighs to the simmering coconut milk mixture. Reduce heat to medium-low and cover the skillet. Poach gently for 15-20 minutes, or until chicken is no longer pink and tender.
  4. Remove from heat, stir in the juice of half a lime and chopped fresh cilantro. Serve over rice, garnishing with chili oil, sliced scallions, and additional cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 150IUVitamin C: 2mgCalcium: 40mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to three days. Reheat gently on the stove to maintain texture and flavor.

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