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–+ servings

Coconut Milk Chicken

A creamy and flavorful chicken dish cooked in coconut milk, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 pound boneless chicken thighs cut into bite-sized pieces
  • 1 tablespoon soy sauce for marinating
  • 1 tablespoon lime juice for marinating
  • 1 teaspoon garlic powder for marinating
Coconut Milk Sauce
  • 1 can coconut milk full-fat for creaminess
  • 1 cup chicken broth low sodium
  • 1 tablespoon red curry paste adjust to taste
  • 1 tablespoon fish sauce for umami
  • 1 teaspoon brown sugar to balance flavors
  • 1 cup bell peppers sliced, any color
  • 1 cup snap peas fresh or frozen
Garnish
  • 2 tablespoons fresh cilantro chopped
  • 1 lime lime wedges for serving

Method
 

Marinate Chicken
  1. In a bowl, combine chicken pieces with soy sauce, lime juice, and garlic powder. Mix well and let marinate for at least 15 minutes.
Cook Chicken
  1. Heat a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
Prepare Sauce
  1. In the same skillet, add coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
Add Vegetables
  1. Add bell peppers and snap peas to the sauce. Cook for about 5 minutes until vegetables are tender.
Combine and Serve
  1. Return the cooked chicken to the skillet and stir to coat with the sauce. Cook for an additional 2-3 minutes to heat through. Serve hot, garnished with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 15gFiber: 3gSugar: 5g

Notes

Serve with jasmine rice or noodles to soak up the delicious sauce.

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