Creamy Coconut Milk Chicken

Creamy coconut milk and fragrant spices turn simple chicken into a comforting, slightly exotic dinner that feels special but comes together fast. I make this on busy weeknights when we want something saucy and bright — the lime and cilantro cut through the richness and everyone ends up scraping the pan. If you like rich, saucy chicken dishes, you might also enjoy a tangy dip with similar creamy texture like this creamy buffalo-style dip for game-day snacking.

Why you’ll love this dish

This recipe balances speed, flavor, and comfort. It’s one-pan friendly, budget-conscious (chicken breast and pantry staples), and the coconut milk makes the sauce silky without heavy cream. The red curry paste gives depth and warmth while lime, cilantro, and scallions brighten every bite. Perfect for a weeknight meal when you want something better than takeout but with minimal fuss.

“A fast, family-friendly curry that tastes like you spent hours on it.” — dinner-tested and approved

How this recipe comes together

Start by getting the rice cooking so it’s ready when the sauce finishes. Sauté aromatics in coconut oil to build flavor. Brown bite-sized chicken so the pieces stay juicy. Stir in curry paste, soy, and brown sugar to form a glossy base, then add coconut milk and simmer until the sauce reduces slightly and coats the chicken. Finish with lime juice, cilantro, and scallions for freshness. Total active stovetop time: about 20–25 minutes.

What you’ll need

• 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 gives richest sauce; light OK for fewer calories)
• 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, for extra heat and sheen)
• 1/2 tsp Pepper
• 1 tsp Salt (plus more to taste)
• 2 tbsp Coconut oil (or neutral oil like vegetable oil)

Notes: Swap chicken thighs for juicier results (cook slightly longer). If you need this gluten-free, use tamari instead of soy sauce.

Step-by-step 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 and the mixture is fragrant, about 3–4 minutes.
4. Cut the chicken breast into bite-sized pieces and add them to the pan. Cook, stirring occasionally, until the chicken is browned on all sides.
5. Stir in the red curry paste, soy sauce, brown sugar, and coconut milk. Bring the mixture to a gentle simmer, scraping any browned bits from the pan so the sauce is flavorful.
6. Let the sauce simmer for about 10 minutes until the chicken is cooked through and the sauce thickens slightly. Taste and season with salt and pepper as needed.
7. Remove from heat and add fresh lime juice, chopped cilantro, and sliced scallions. Toss gently to combine.
8. Serve the creamy chicken over the cooked rice and drizzle with a little chili oil if you like extra heat.

   

Best ways to enjoy it

Serve the chicken spooned over steaming jasmine rice and garnish with extra cilantro and lime wedges. For texture, add a side of crisp cucumber salad or quick-pickled red onions. If you want a crunchy contrast, scatter chopped roasted peanuts or crushed cashews on top. This dish also pairs well with steamed greens (bok choy or broccoli) for a balanced plate. For entertaining, set out extra scallions and lime so guests can customize their bowls.

You can also use leftovers as a filling for warm tortillas or flatbreads — the creamy sauce makes excellent wraps. For more creamy, crowd-pleasing ideas that skew into dips and party food, check this creamy dip inspiration.

How to store & freeze

• Refrigerating: Cool to room temperature, then store in an airtight container for up to 3–4 days. Keep rice and curry separate if you want the rice to stay fluffy.
• Freezing: Transfer cooled curry (without rice) into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over low-medium heat until just simmering, or microwave in short bursts, stirring between intervals. Bring reheated chicken to 165°F (74°C) before serving for safety. Always discard any leftovers left at room temperature longer than 2 hours.

Pro chef tips

• Brown the chicken in batches if your pan is crowded — better browning equals more flavor.
• Use full-fat coconut milk for a silkier sauce; shake the can before opening for a consistent texture.
• If the sauce seems thin, simmer uncovered for a few extra minutes, or whisk 1 tsp cornstarch with equal water and stir in to thicken.
• Adjust spice by starting with less red curry paste and adding more after tasting.
• For an extra layer of aroma, sear a little grated lime zest into the pan at the end.

Recipe variations

• Vegetarian: Replace chicken with firm tofu or cauliflower florets. Press and sear tofu first for best texture.
• Green curry twist: Swap red curry paste for green curry paste and add Thai basil.
• Nutty version: Stir in 2 tbsp peanut butter for a Thai-inspired, slightly nutty sauce.
• Lighter version: Use light coconut milk and add extra vegetables — bell peppers, snap peas, or carrots — to bulk the dish without many extra calories.

Helpful answers

Q: How long does this take from start to finish?
A: Plan on 30–40 minutes total: 15 minutes prep and about 20–25 minutes cooking.

Q: Can I use frozen chicken?
A: Yes, thaw fully in the fridge before cooking. Partially frozen chicken won’t brown properly and may cook unevenly.

Q: Is this kid-friendly?
A: Absolutely. Reduce or omit the red chili and use less red curry paste to keep flavors mild.

Q: Can I make this ahead for a potluck?
A: Yes — cook it, cool, and refrigerate. Reheat gently and squeeze fresh lime and add cilantro just before serving to refresh flavors.

Conclusion

If you enjoyed this creamy, aromatic chicken, you can compare techniques and a one-skillet twist with this Creamy Coconut Milk Chicken Recipe (One-Skillet) for another fast, flavorful approach that emphasizes simplicity and bold citrus notes.

Creamy Coconut Curry Chicken

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• Author: amir_hassan
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A quick and creamy coconut curry chicken dish, packed with fragrant spices and fresh herbs, perfect for a comforting weeknight meal.

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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 recommended)
• 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 (plus more to taste)
• 2 tbsp Coconut oil (or neutral oil)

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Instructions

1. Cook the rice according to package instructions.
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.
6. Let simmer for about 10 minutes until chicken is cooked through and sauce thickens.
7. Remove from heat and add fresh lime juice, chopped cilantro, and sliced scallions; toss gently to combine.
8. Serve creamy chicken over cooked rice and drizzle with chili oil if desired.

Notes

Swap chicken thighs for juicier results. Use tamari instead of soy sauce for gluten-free.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai