Coconut Milk Chicken
Tender poached coconut milk chicken in a sauce with aromatics, creamy coconut milk, thai curry paste, and spices.
Servings: 6
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 oil. Add the diced onion and cook for 4-5 minutes, until it starts to soften. Stir in minced ginger, chopped red chili, and minced garlic. Cook for 2 minutes longer.
- Add the Coconut Milk: Pour in canned coconut milk, brown sugar, soy sauce, salt, pepper, and red curry paste.
- Poach the Chicken: Carefully add the sliced chicken breast to the simmering coconut milk mixture. Reduce the heat to medium-low, ensuring the mixture stays at a low simmer (do not let it boil). Let it simmer for about 15-20 minutes or until the chicken is cooked through.
- Keep It Tender: Don’t over-simmer the chicken. Once it’s cooked through, remove from heat or reduce heat to very low. The gentle poaching method in a saucy liquid helps preserve moisture and prevents tough, rubbery texture.
- Finish and Serve: For extra brightness, stir in a squeeze of lime juice or a few leaves of chopped cilantro right before serving. Ladle the chicken and sauce into bowls on top of rice, spooning sauce generously on top. Drizzle with chili oil or chili crunch, sprinkle with green onions/scallions, and fresh cilantro. For extra flavor, I highly suggest adding chili oil or chili crunch.
Notes
Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs are higher in fat and remain moist. They may need a few extra minutes of poaching time, depending on size.
Yes. Chicken thighs are higher in fat and remain moist. They may need a few extra minutes of poaching time, depending on size.
