Description
A comforting one-skillet chicken dish simmered in a fragrant coconut sauce, brightened with lime and finished with cilantro.
Ingredients
- 1 lb chicken breasts (pounded to even thickness)
- 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
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and cook for 4–6 minutes until translucent.
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Season chicken breasts with salt and pepper; add to skillet and brown for 4–5 minutes on one side, then flip and brown the other side for 3–4 minutes.
- Pour in coconut milk, bring to a gentle simmer, then reduce heat and cover partially. Simmer for 12–15 minutes until chicken reaches 165°F (74°C) and sauce has thickened slightly.
- Taste and adjust seasoning; garnish with cilantro and serve with lime wedges.
Notes
Boneless, skinless chicken thighs can be used for darker meat. For a thicker sauce, keep cornstarch handy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Thai