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Coconut Milk Chicken Recipe

Coconut Milk Chicken Recipe
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★★★★★

4.8 from 16 reviews

A rich and flavorful Coconut Milk Chicken recipe featuring tender chicken poached in a creamy coconut milk and red curry paste sauce, enhanced with aromatic ginger, garlic, and a touch of chili. Perfectly balanced with soy sauce and brown sugar, served over steamed rice and garnished with fresh herbs and chili oil for an extra kick.

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

Garnishes & Sides

  • Cilantro
  • Chili Oil or Chili Crunch
  • Scallions (green onions)
  • Fresh Lime (for squeezing)
  • 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 the minced ginger, red chili, and garlic, cooking for an additional 2 minutes to release their flavors.
  2. Add the Coconut Milk and Seasonings: Pour in the canned coconut milk along with the brown sugar, soy sauce, salt, pepper, and red curry paste. Stir well to combine all the ingredients into a smooth sauce.
  3. Poach the Chicken: Gently add the sliced chicken breast into the simmering coconut milk mixture. Reduce heat to medium-low to maintain a gentle simmer and cook the chicken for 15-20 minutes until thoroughly cooked through and tender.
  4. Keep It Tender: Avoid boiling or over-simmering to preserve the chicken’s moisture and tenderness. Once cooked, either remove from heat or reduce the heat very low to keep the poached chicken perfect in texture.
  5. Finish and Serve: Just before serving, stir in a squeeze of fresh lime juice and some chopped cilantro for brightness. Serve the chicken and sauce over steamed rice. Garnish generously with chili oil or chili crunch, scallions, and extra cilantro according to taste to elevate flavor complexity.

Notes

  • Use coconut oil for a more authentic coconut flavor, or canola oil as a neutral alternative.
  • Adjust the amount of red chili and chili oil based on your preferred heat level.
  • Do not let the coconut milk boil vigorously to prevent curdling; keep it at a gentle simmer.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • This dish pairs excellently with jasmine or basmati steamed rice.

Nutrition

Keywords: Coconut Milk Chicken, Red Curry Chicken, Thai Curry Chicken, Coconut Curry, Easy Chicken Curry

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