Name: Coconut Milk Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
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; Cilantro; Chili Oil or Chili Crunch; Scallions; Fresh Lime; Steamed Rice

Jump to Recipe

If you are looking for a comforting, flavorful dish that feels like a warm hug in a bowl, then this Coconut Milk Chicken recipe is an absolute must-try. It blends creamy coconut milk with fragrant spices and tender chicken, creating a luscious, aromatic dish that sings with every bite. Whether you’re serving it for a family dinner or craving something exotic yet simple, this Coconut Milk Chicken perfectly balances sweet, spicy, and savory notes in the most delightful way.

Coconut Milk Chicken Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but each plays a crucial role in building the depth of flavor, the creamy texture, and vibrant color that make this dish so irresistible. As you gather them, you’ll notice how many are pantry staples with just a few fresh touches to elevate the final result.

Coconut Oil: Adds a rich, tropical aroma and enhances the coconut flavor in the dish.
Onion: Brings natural sweetness and a soft texture when sautéed.
Fresh Ginger: Infuses a zesty warmth that brightens the creamy sauce beautifully.
Garlic: Provides a classic savory depth that balances sweetness.
Red Chili: Offers a gentle heat and vibrant color that wakes up the palate.
Canned Coconut Milk: The star ingredient supplying luscious creaminess and signature flavor.
Soy Sauce: Adds a savory umami punch to balance the coconut’s sweetness.
Red Curry Paste: Brings aromatic spices and mild heat, giving the dish character.
Brown Sugar: Subtly sweetens and rounds out the flavors.
Chicken Breast: Tender protein that soaks up the coconut curry sauce beautifully.
Salt and Pepper: Essential seasonings to enhance every other ingredient.
Toppings (Cilantro, Chili Oil, Scallions, Fresh Lime): Fresh garnishes that provide bright contrast and added layers of flavor.
Steamed Rice: The perfect base that soaks up the luscious coconut curry sauce.

How to Make Coconut Milk Chicken

Step 1: Sauté the Aromatics

Start by heating coconut oil in a large, deep skillet over medium heat. Once shimmering, add diced onion and cook until it softens and becomes translucent, about 4 to 5 minutes. Then stir in minced fresh ginger, chili, and garlic. Let these aromatic ingredients cook together for another 2 minutes, allowing their flavors to mingle and infuse the oil, setting the fragrant foundation for your Coconut Milk Chicken.

Step 2: Add the Coconut Milk and Seasonings

Next, pour in the creamy canned coconut milk. Add brown sugar to enhance sweetness, soy sauce for savory depth, red curry paste for that rich spiced character, and finally sprinkle in salt and pepper to taste. Stir everything gently to combine, watching as the coconut milk lilts with those vibrant curry specks, preparing to embrace the chicken in all its creamy goodness.

Step 3: Poach the Chicken

Carefully slide the sliced chicken breasts into the simmering coconut milk mixture. Reduce the heat to medium-low, maintaining a gentle simmer—don’t let it boil vigorously, as that can toughen the chicken. Let the chicken cook through slowly for 15 to 20 minutes. This method keeps it tender and juicy, soaking up all the exquisite flavors from the rich coconut sauce.

Step 4: Keep the Chicken Tender

Once your chicken is perfectly cooked, avoid over-simmering by either removing the skillet from heat or lowering the temperature to a bare simmer. This gentle poaching locks in moisture, preventing dry, chewy chicken, which allows your Coconut Milk Chicken to remain wonderfully tender with every forkful.

Step 5: Finish and Serve

For the final flourish, add a squeeze of fresh lime juice or sprinkle chopped cilantro into the pan right before serving to brighten the rich sauce. Ladle the Tropical Creaminess generously over bowls of fluffy steamed rice, then top with your favorite garnishes like chili oil, chili crunch, scallions, and fresh cilantro. This finishing touch adds texture, a hit of spice, and visual appeal that is impossible to resist.

How to Serve Coconut Milk Chicken

Garnishes

Using vibrant garnishes like chopped cilantro, scallions, and a drizzle of chili oil delivers layers of flavor and textural contrast. The fresh herbal notes and spicy crunch elevate the creamy Coconut Milk Chicken, making each bite exciting and balanced, while a squeeze of lime adds a refreshing citrus brightness to finish off the dish beautifully.

Side Dishes

Steamed jasmine or basmati rice is a classic and comforting side that soaks up every luscious drop of the sauce. For a vibrant twist, you can also serve with sautéed greens like bok choy or broccoli, or even a simple cucumber salad to add a cool, crisp counterpoint to the richness of the Coconut Milk Chicken.

Creative Ways to Present

For a crowd-pleasing option, serve the Coconut Milk Chicken in carved-out mini pumpkins or bread bowls, letting guests scoop up the creamy sauce with each bite. Alternatively, try wrapping it in lettuce leaves for a fresh, handheld twist, or layer the dish over quinoa or cauliflower rice for a low-carb version that still captures all the delicious flavors.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Milk Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it perfect for next-day lunches or quick dinners. Just be sure to cool it completely before storing to maintain the creamy texture of the sauce.

Freezing

You can freeze Coconut Milk Chicken for longer storage by placing portions into freezer-safe containers or heavy-duty zip-lock bags. It will keep well for up to 2 months. When freezing, leave a little space at the top to allow for expansion, and label your containers so you remember the deliciousness inside!

Reheating

To reheat, thaw in the refrigerator overnight if frozen, then warm gently on the stovetop over medium-low heat. Stir occasionally to prevent the sauce from separating. Adding a splash of coconut milk or water while reheating can help restore the creamy texture if it thickens too much. Microwave reheating is possible but be sure to do it in short bursts, stirring in between to evenly heat without curdling the sauce.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative because they stay tender and juicy, and their slightly richer flavor complements the creamy coconut curry beautifully. Just adjust the cooking time slightly to ensure thighs are fully cooked.

Is this dish spicy?

The heat level depends on your red chili and curry paste choices. This recipe brings a gentle warmth that enhances without overpowering. You can always add more chili or chili oil to kick up the spice to your liking!

Can I make this dish dairy-free?

Yes, this Coconut Milk Chicken is naturally dairy-free thanks to the use of coconut milk instead of cream. It’s perfect for those avoiding dairy but still craving a rich, creamy sauce.

What kind of rice pairs best with this chicken?

Jasmine rice with its fragrant aroma is ideal, but basmati rice or even sticky rice work wonderfully too. The key is a fluffy rice that can soak up the luscious sauce.

Can I prepare this dish in advance?

Yes, the flavors actually improve after resting for several hours or overnight in the fridge. Just be mindful to gently reheat to keep the chicken tender and the sauce creamy.

Final Thoughts

Diving into a bowl of Coconut Milk Chicken is like embracing a delicious little vacation in your own kitchen. Its creamy sauce, fragrant spices, and tender chicken never fail to impress and comfort at the same time. If you love dishes that are easy to make but feel special and deeply satisfying, I can’t recommend this recipe enough. Give it a go and watch it become a new favorite in your meal rotation!

Coconut Milk Chicken Recipe

★★★★★

4.8 from 6 reviews

Author: Charlotte
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

A rich and flavorful Coconut Milk Chicken recipe featuring tender poached chicken breasts simmered in a creamy coconut milk sauce infused with red curry paste, fresh ginger, garlic, and chili. This dish balances spicy, sweet, and savory notes, perfect served over steamed rice and topped with fresh herbs and chili oil for an aromatic and satisfying meal.

Instructions

Saute the Aromatics: Heat a large, deep skillet over medium heat. Add the coconut oil. Once hot, 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, cooking together for another 2 minutes until fragrant.
Add the Coconut Milk: Pour in the two cans of coconut milk, then add the brown sugar, soy sauce, salt, pepper, and red curry paste. Stir well to combine all the flavors into a smooth sauce.
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, ensuring it does not come to a boil. Let cook for 15-20 minutes until the chicken is completely cooked through and tender.
Keep It Tender: Avoid over-simmering; once the chicken is cooked through, either remove the skillet from heat or reduce the heat to very low to keep the chicken tender and juicy. The slow poaching in creamy sauce helps retain moisture and prevents the chicken from becoming tough or rubbery.
Finish and Serve: Just before serving, add a squeeze of fresh lime juice and stir in chopped cilantro for brightness. Serve the chicken and sauce over steamed rice. Garnish with chili oil or chili crunch, sliced scallions, and additional cilantro for an extra layer of flavor and heat.

Notes

Use coconut oil for authentic flavor, but canola oil works as a neutral substitute.
Adjust red chili quantity to control spiciness based on preference.
Be careful not to boil the coconut milk mixture as it may curdle; keep a gentle simmer.
Chicken thighs can be substituted for chicken breasts for a juicier result.
Serve immediately for best texture, or reheat gently to avoid drying out the chicken.
For gluten-free, use tamari in place of soy sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Poaching
Cuisine: Thai