Creamy Coconut Milk Chicken
A fast and comforting dinner with tender chicken simmered in a silky coconut sauce, brightened with lime and cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breasts (about 2 medium breasts)
- 1 can coconut milk (full-fat or light)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Warm the olive oil in a large skillet over medium heat until it shimmers.
- Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 4–6 minutes.
- Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Season the chicken breasts generously with salt and pepper. Add them to the skillet and brown on each side, about 4–5 minutes per side, until nicely seared.
- Pour in the coconut milk, bring the pan to a gentle simmer, then reduce the heat to medium–low and partially cover the skillet. Simmer until the chicken reaches 165°F (74°C) and the sauce thickens slightly, about 12–15 minutes.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lime juice. Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
Consider using boneless, skinless chicken thighs for juicier meat. Full-fat coconut milk yields a silkier sauce, while light makes it lighter but less creamy.
Find it online: https://www.wholesomeeasy.com/creamy-coconut-milk-chicken/