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Creamy Coconut Chicken

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A quick and comforting creamy coconut chicken dish with ginger, lime, and cilantro that delivers bright flavors in every bite.

Ingredients

  • 1 lb Chicken breast (cut into bite-sized pieces)
  • 1/2 cup Cilantro, fresh (chopped)
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger, fresh (grated)
  • 1 Lime, medium (fresh squeezed)
  • 1 Onion, medium (diced)
  • 1 Red chili, medium (chopped; adjust to taste)
  • 2 tbsp Scallions (sliced, green parts)
  • 1 can Coconut milk (full-fat preferred)
  • 2 tbsp Red curry paste (adjust for spice level)
  • 2 tbsp Soy sauce (or tamari for gluten-free)
  • 2 cups Rice (white or jasmine recommended)
  • 1 tbsp Brown sugar
  • 1 tbsp Chili oil (optional)
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 2 tbsp Coconut oil (or neutral oil like vegetable oil)

Instructions

  1. Start by cooking the rice according to package instructions so it’s ready when the chicken is done.
  2. In a large pan, heat 2 tbsp of coconut oil over medium heat.
  3. Add the diced onion, minced garlic, grated ginger, and chopped red chili. Sauté until the onion is translucent, about 3–4 minutes.
  4. Add the chicken pieces to the pan and cook until browned on all sides.
  5. Stir in red curry paste, soy sauce, brown sugar, and coconut milk. Bring to a gentle simmer and scrape browned bits from the pan for flavor.
  6. Let simmer for about 10 minutes until the chicken is cooked through and sauce thickens. Season with salt and pepper to taste.
  7. Remove from heat and add lime juice, cilantro, and scallions. Toss to combine.
  8. Serve over cooked rice and drizzle with chili oil if desired.

Notes

Use full-fat coconut milk for a richer, creamier sauce; light coconut milk will thin the sauce. Tamari is a straightforward swap if you want gluten-free. Adjust spice levels according to taste.

Find it online: https://www.wholesomeeasy.com/creamy-coconut-milk-chicken-2/