Description
Coconut Milk Chicken is a heartwarming dish that elevates any dinner table with its creamy, rich flavors and tender poached chicken. The combination of aromatic spices and coconut milk creates a delightful sauce that both nourishes and comforts. Perfect for a busy weeknight or a special family gathering, this recipe is quick, easy, and adaptable to suit your taste. Serve it over steaming rice or enjoy it as leftovers for lunch—the deliciousness only gets better the next day!
Ingredients
Scale
- 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
- 1.5 lbs. Chicken Breast (sliced)
- Salt and Pepper to taste
- Garnishes: Cilantro, Chili Oil or Chili Crunch, Scallions, Fresh Lime
- Steamed Rice
Instructions
- Heat coconut oil in a large skillet over medium heat. Sauté diced onion for about 4-5 minutes until softened.
- Add minced ginger, garlic, and red chili; cook until fragrant.
- Pour in coconut milk, brown sugar, soy sauce, salt, pepper, and red curry paste; stir well to combine.
- Carefully add sliced chicken breast to the simmering sauce; reduce heat to medium-low. Simmer for 15-20 minutes until chicken is cooked through.
- Remove from heat and let sit briefly before serving. Squeeze fresh lime juice over the top and garnish with cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 660mg
- Fat: 25g
- Saturated Fat: 21g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg