This Easy Creamy Coconut Chicken is a cozy dish that’s super simple to whip up. Juicy chicken simmered in a rich coconut sauce makes each bite feel like a warm hug!
You’ll love how quick it is to make and how it fills your kitchen with a lovely smell. I usually serve it over rice—perfect to soak up that delicious sauce! 😋
Key Ingredients & Substitutions
Chicken Thighs: I recommend using skin-on, boneless chicken thighs for juiciness and flavor. If you’re looking for a healthier option, skinless chicken breasts work too, but they may dry out faster.
Coconut Milk: Full-fat coconut milk gives the dish a creamy consistency. If you’re watching fat intake, you can use light coconut milk, but the sauce will be thinner. Almond milk can also be a substitute, but the flavor will change.
Thai Red Curry Paste: This adds a nice kick. If you want a milder flavor, start with half the amount and adjust to your taste. You can also use yellow curry paste for a different flavor profile.
Fish Sauce: This adds depth to the sauce, but if you prefer a vegetarian option, soy sauce works great. I enjoy using tamari for a gluten-free option.
Lime Juice: Fresh lime juice adds brightness and balances the richness of the coconut. If you don’t have lime, lemon juice can work too!
How Do You Get the Chicken Just Right?
Getting the chicken crispy on the outside and juicy on the inside is key. Here’s how:
- Make sure your chicken is dry before seasoning. This helps create a good sear.
- Heat your pan well before adding oil and chicken. A hot skillet creates a nice crust.
- Start cooking skin-side down to render out some fat, which adds more flavor.
- Don’t overcrowd the skillet! Cook in batches if needed to maintain heat in the pan.
By following these tips, you’ll achieve perfectly cooked chicken every time!
How to Make Easy Creamy Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil or coconut oil
For the Sauce:
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red chili, thinly sliced (optional for heat)
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1 tablespoon Thai red curry paste (or to taste)
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon brown sugar or honey
- Juice of half a lime
For Garnishing:
- Fresh cilantro, roughly chopped
- Sliced green onions (scallions)
- Fresh basil or Thai basil leaves
How Much Time Will You Need?
This dish takes around 30-35 minutes total. You’ll need about 10 minutes for prep and 20-25 minutes for cooking. It’s quick enough for a weeknight dinner yet tasty enough for special occasions.
Step-by-Step Instructions:
1. Prepare Your Chicken:
Start by patting the chicken thighs dry to remove any moisture. Then, sprinkle salt and pepper on both sides generously to season them well.
2. Sear the Chicken:
Heat the olive or coconut oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and cook the other side for another 4-5 minutes. Once done, remove the chicken from the skillet and set it aside.
3. Make the Sauce Base:
In the same skillet, turn the heat down to medium. Add the minced garlic, chopped onion, and sliced red chili (if using). Sauté everything for about 2-3 minutes until the onion is softened and smells amazing.
4. Combine with Curry Paste:
Stir in the Thai red curry paste, cooking it with the garlic and onion for 1 minute to help release its flavors.
5. Create the Coconut Sauce:
Pour in the coconut milk, and stir well to combine with the curry paste mixture. You’ll get a lovely creamy sauce!
6. Add Seasonings:
Add the fish sauce and brown sugar to the skillet. Stir everything together for the flavors to meld.
7. Simmer the Chicken:
Return the chicken thighs into the skillet, making sure they’re nestled in the sauce. Let it simmer on low heat for 10-15 minutes, uncovered. This will ensure the chicken cooks through and the sauce thickens slightly.
8. Finish with Lime:
Once cooked, squeeze fresh lime juice over the dish to brighten the flavors and add a refreshing touch.
9. Garnish and Serve:
Top with freshly chopped cilantro, sliced green onions, and basil leaves. Serve your Easy Creamy Coconut Chicken hot over steamed jasmine rice or your grain of choice to relish every drop of that creamy sauce. Enjoy your delicious meal!
FAQ for Easy Creamy Coconut Chicken
Can I Use Frozen Chicken Thighs?
Yes, you can use frozen chicken thighs! Just make sure to thaw them completely before cooking. The best methods are to leave them in the fridge overnight or submerge them in a sealed plastic bag in cold water for about an hour.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can use almond milk or soy milk, but the flavor will differ. For a closer substitute, try using heavy cream mixed with a little water for creaminess. Just note that the dish will be less coconut-flavored.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce a day in advance and store it in the fridge. Just reheat the sauce gently when you’re ready to cook the chicken, and then simmer it all together to blend the flavors.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over low heat, adding a splash of water or broth if the sauce is too thick. Enjoy it again with rice or as a filling in wraps!
