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.
Ingredients
Scale
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
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
Nutrition
- Serving Size: 1 cup
- Calories: 385 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 22 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Coconut milk chicken, Thai chicken curry, red curry chicken, creamy coconut chicken, poached chicken curry
