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Tender chicken breast poached in a fragrant coconut milk broth with fresh ginger, garlic, red curry paste, soy sauce, and brown sugar. Served over steamed rice and topped with fresh herbs and chili oil for a cozy, flavorful meal ready in under 30 minutes.

Ingredients

Scale
  • 1 Tablespoon Coconut Oil (or a neutral oil like canola)
  • 1 Onion, diced
  • 1 Tablespoon Fresh Ginger, minced
  • 4 Garlic Cloves, minced
  • 1 Red Chili, minced (adjust to taste)
  • 2 cans (14 ounces each) Coconut Milk
  • 2 to 3 Tablespoons Soy Sauce
  • 3 Tablespoons Red Curry Paste
  • 1 Tablespoon Brown Sugar
  • 1 1/2 pounds Chicken Breast, thinly sliced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • Fresh Cilantro (for topping)
  • Chili Oil or Chili Crunch (for topping)
  • Scallions, thinly sliced (for topping)
  • Fresh Lime wedges (for serving)
  • Steamed Rice (to serve)

Instructions

  1. Thinly slice the chicken breasts into uniform pieces.
  2. Mince the fresh ginger and garlic, chop the red chili, and dice the onion.
  3. Heat a large, deep skillet over medium heat and add the coconut oil.
  4. Add the diced onion and cook for 4–5 minutes until softened and fragrant.
  5. Stir in the minced ginger, chopped red chili, and garlic; sauté for 2 minutes to release aromas.
  6. Pour in the coconut milk, then add brown sugar, soy sauce, salt, black pepper, and red curry paste; stir until smooth and well combined.
  7. Bring the coconut milk mixture to a gentle simmer (do not let it boil).
  8. Gently lower the sliced chicken into the simmering sauce.
  9. Reduce heat to medium-low and maintain a gentle simmer; cook for 15–20 minutes or until chicken is cooked through and reaches 165°F (74°C).
  10. Remove pan from heat or lower to very low immediately after chicken is cooked to avoid overcooking.
  11. Stir in a squeeze of fresh lime juice and/or chopped cilantro just before serving.
  12. Serve chicken and sauce over steaming rice, topping with chili oil or chili crunch, scallions, and additional cilantro as desired.

Notes

Chicken thighs can be used instead of chicken breast; they may require a few extra minutes to cook., Maintain gentle simmer to prevent coconut milk from splitting and chicken from toughening., Taste sauce before final seasoning and adjust soy sauce as needed for saltiness., Use full-fat coconut milk for richer sauce; light coconut milk yields a thinner consistency., For thicker sauce, simmer uncovered longer or add cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water)., Add fresh lime juice or herbs at end to preserve brightness and freshness., Store leftovers in an airtight container with sauce to keep chicken moist., Freeze sauce and chicken separately to preserve texture; thaw overnight before reheating., Reheat gently on stovetop over low heat, stirring occasionally, adding water or broth if needed., This dish is dairy-free and customizable with heat level and protein choice.

Nutrition

Find it online: https://cookingcrumbs.com/coconut-milk-chicken/