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Coconut Milk Chicken Recipe

Coconut Milk Chicken Recipe
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★★★★★

4.8 from 24 reviews

This Coconut Milk Chicken recipe features tender chicken breast poached in a rich and flavorful coconut milk sauce infused with ginger, garlic, red curry paste, and chili. Enhanced with soy sauce and brown sugar, it offers a perfect balance of savory, spicy, and slightly sweet notes. Served over steamed rice and garnished with fresh cilantro, scallions, and a squeeze of lime, this dish is a comforting and aromatic Thai-inspired meal.

Ingredients

Scale

Primary 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

Garnishes and Serving Suggestions

  • Fresh Cilantro
  • Chili Oil or Chili Crunch
  • Scallions, sliced
  • Fresh Lime, for squeezing
  • Steamed Rice, for serving

Instructions

  1. Saute the Aromatics: Heat a large, deep skillet over medium heat and add the coconut oil. Once heated, add the diced onion and cook for 4-5 minutes until it starts to soften. Stir in the minced ginger, chopped red chili, and minced garlic, cooking for an additional 2 minutes to release their flavors.
  2. Add the Coconut Milk and Seasonings: Pour in the cans of coconut milk followed by the brown sugar, soy sauce, salt, pepper, and red curry paste. Stir well to combine all ingredients into a cohesive sauce.
  3. Poach the Chicken: Gently add the sliced chicken breast into the simmering coconut milk mixture. Lower the heat to medium-low to maintain a gentle simmer. Cook for 15-20 minutes until the chicken is fully cooked and tender, avoiding boiling to keep the chicken moist.
  4. Keep It Tender: Avoid overcooking or boiling the chicken by monitoring the heat closely. Once the chicken is cooked through, remove the pan from heat or turn the temperature down to the lowest setting to keep the chicken warm without toughening it.
  5. Finish and Serve: Just before serving, stir in a squeeze of fresh lime juice or sprinkle chopped cilantro for brightness. Serve the chicken and sauce over steamed rice, generously spooning sauce on top. Garnish with chili oil or chili crunch, fresh scallions, and more cilantro for extra flavor and a touch of heat.

Notes

  • For milder heat, reduce the amount of red chili or omit it.
  • Chicken thighs may be used instead of breast for a juicier texture.
  • Adjust soy sauce quantity to taste if you prefer less saltiness.
  • This dish pairs perfectly with jasmine or basmati rice.
  • Leftovers keep well refrigerated for up to 3 days.
  • To make it gluten free, use tamari instead of soy sauce.

Nutrition

Keywords: Coconut milk chicken, Thai chicken curry, coconut milk curry, red curry chicken, easy Thai recipe, poached chicken recipe

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