Description
This Coconut Milk Chicken recipe is a rich and flavorful dish featuring tender chicken breast poached in a fragrant coconut milk sauce with red curry paste, ginger, garlic, and a hint of chili. Perfectly paired with steamed rice and fresh toppings like cilantro and scallions, this comforting dish balances creamy, spicy, and savory elements with ease.
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
- Cilantro
- Chili Oil or Chili Crunch
- Scallions
- Fresh Lime
Serving
- Steamed Rice
Instructions
- Saute the Aromatics: Heat a large, deep skillet over medium heat and add the coconut or canola oil. Add the diced onion and cook for 4-5 minutes until it begins to soften. Stir in the minced fresh ginger, chopped red chili, and minced garlic, cooking for an additional 2 minutes to release their fragrances.
- Add the Coconut Milk: Pour in the canned coconut milk and mix in the brown sugar, soy sauce, salt, pepper, and red curry paste. Stir well to combine all the flavors evenly.
- Poach the Chicken: Carefully add the sliced chicken breast to the coconut milk mixture. Reduce the heat to medium-low, maintaining a gentle simmer without boiling. Let the chicken cook for about 15-20 minutes until fully cooked and tender.
- Keep It Tender: Avoid overcooking by removing the skillet from heat or lowering it to very low once the chicken is done. The gentle poaching in the flavorful sauce helps keep the chicken moist and tender without becoming rubbery.
- Finish and Serve: Just before serving, stir in a squeeze of fresh lime juice or some chopped cilantro for brightness. Serve the chicken and sauce over steamed rice, spooning the sauce generously on top. Garnish with chili oil or chili crunch, scallions, and additional cilantro for extra flavor and texture.
Notes
- Can I use chicken thighs instead of chicken breast? Yes, chicken thighs have more fat and stay moist during cooking. They may require a few extra minutes of poaching depending on their size.
- Be careful not to let the sauce boil when poaching the chicken to keep the meat tender.
- Adjust the amount of red chili or chili oil to control the spice level according to your preference.
- This dish pairs perfectly with steamed rice, but jasmine or basmati rice works best for absorbing the sauce.
