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Coconut Milk Chicken Recipe

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4.2 from 33 reviews

This Coconut Milk Chicken recipe is a flavorful, aromatic dish featuring tender chicken breast poached in a rich and creamy coconut milk sauce infused with red curry paste, fresh ginger, garlic, and red chili. Served over steamed rice and finished with fresh herbs and chili oil, it’s a comforting and vibrant meal perfect for any day of the week.

Ingredients

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 & Serving

  • Cilantro, Chili Oil or Chili Crunch, Scallions, 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 starts to soften. Stir in minced fresh ginger, chopped red chili, and minced garlic, cooking for an additional 2 minutes to release their flavors.
  2. Add the Coconut Milk: Pour in the canned coconut milk along with brown sugar, soy sauce, salt, pepper, and red curry paste. Stir well to combine all the ingredients into a smooth sauce mixture.
  3. Poach the Chicken: Carefully place the sliced chicken breast into the simmering coconut milk sauce. Reduce the heat to medium-low to maintain a gentle simmer, ensuring the liquid does not boil. Let it simmer gently for about 15-20 minutes, until the chicken is fully cooked and tender.
  4. Keep It Tender: Avoid overcooking by removing the skillet from heat or lowering the heat to very low as soon as the chicken is cooked through. This gentle poaching in a flavorful liquid keeps the chicken moist and tender without becoming tough.
  5. Finish and Serve: Just before serving, add a squeeze of fresh lime juice and a few chopped cilantro leaves for brightness. Serve the chicken and sauce over steamed rice, spooning plenty of sauce on top. Drizzle with chili oil or chili crunch and garnish with scallions and extra cilantro for an added kick of flavor.

Notes

  • You can substitute chicken thighs for chicken breast for a juicier, more flavorful result. Chicken thighs may require a few extra minutes of poaching to cook through.
  • Be careful not to let the coconut milk mixture boil to prevent curdling and to keep the chicken tender.
  • Adjust the amount of red chili and chili oil according to your preferred spice level.
  • This dish pairs beautifully with steamed jasmine or basmati rice.
  • For a gluten-free version, use gluten-free soy sauce or tamari instead of regular soy sauce.

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