This creamy coconut chicken is a simple, hearty dish that’s packed with flavor. The chicken simmers in creamy coconut milk, creating a rich and tasty sauce.
The best part? It takes just a few ingredients and comes together quickly! I love serving it over rice, so that every bite is extra delicious. You’ll want to make it again and again!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skin-on thighs are perfect for this dish as they stay juicy and tender. If you prefer white meat, you can use chicken breasts, but be sure to adjust the cooking time for doneness.
Coconut Milk: Full-fat coconut milk makes the sauce rich and creamy. If you’re watching calories, light coconut milk works too, but it may be less creamy. For a nut-free alternative, try using heavy cream.
Red Curry Paste: This adds a nice spice and depth. If you want a milder dish, use less curry paste or opt for a mild curry powder instead. Homemade curry paste is also an option if you have the time.
Fresh Herbs: I love using cilantro, but basil is great too. If you’re not a fan of either, parsley or mint can also freshen up the dish!
How Do You Get Crispy Chicken Skin?
Crispy skin is a highlight of this recipe and can be achieved easily if you follow these steps:
- Pat the chicken thighs dry with a paper towel. Moisture can prevent browning.
- Make sure your skillet is hot enough before adding the chicken. This helps to sear the skin quickly.
- Avoid overcrowding the pan. Cook in batches if necessary to maintain even heat.
- Let the chicken cook undisturbed before flipping—about 5-7 minutes for a crispy skin.
Following these tips will give you perfectly crispy chicken skin that contrasts deliciously with the creamy sauce!
Easy Creamy Coconut Chicken Recipe
Ingredients You’ll Need:
- 4 boneless, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil (or coconut oil)
- 1 cup coconut milk (full-fat for creaminess)
- 1 tablespoon red curry paste (adjust to taste)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fish sauce (optional for umami)
- Juice of 1 lime
- 1 red chili, sliced (for garnish and heat)
- 2 green onions, sliced
- Fresh cilantro or basil leaves, roughly chopped for garnish
How Much Time Will You Need?
This tasty dish takes about 15 minutes of prep time, plus around 20-25 minutes for cooking. With a few simple steps, you’ll have a delightful meal ready to enjoy in under an hour.
Step-by-Step Instructions:
1. Prepare the Chicken:
First, pat the chicken thighs dry using paper towels. This helps them get that nice crispy skin when cooked. Then season both sides generously with salt and pepper. Set aside while you heat the skillet.
2. Sear the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the chicken thighs, skin side down. Cook them for about 5-7 minutes until the skin is nice and crispy and turns golden brown. Flip the chicken and cook the other side for another 4-5 minutes. Once done, remove them from the skillet and set aside.
3. Sauté Aromatics:
In the same skillet, reduce the heat to medium. Add the chopped onion, minced garlic, and grated ginger. Sauté everything for about 2-3 minutes until the onion is soft and fragrant.
4. Add the Curry Paste:
Now, stir in the red curry paste and cook for 1 minute. This will help release all the flavors and aroma from the paste.
5. Mix in the Coconut Milk:
Pour in the coconut milk and stir to combine, scraping up any browned bits from the bottom of the skillet. If you’re using fish sauce, add it now. Let the mixture simmer for about 2 minutes.
6. Simmer the Chicken:
Return the chicken thighs to the skillet, skin side up. Let them simmer gently in the sauce for about 10-12 minutes, or until the chicken is thoroughly cooked, and the sauce has thickened slightly.
7. Finish and Serve:
Once cooked, remove the skillet from heat and squeeze fresh lime juice over the dish. Stir gently to combine. Now, it’s time to garnish! Top with sliced red chili, green onions, and fresh cilantro or basil leaves for an extra burst of flavor.
8. Enjoy!
Serve your creamy coconut chicken warm over steamed rice or your favorite grain. Enjoy every bite of this delightful dish!
This easy recipe yields tender, flavorful chicken in a creamy coconut sauce with subtle spice and fresh herbal notes. Enjoy!
FAQ for Easy Creamy Coconut Chicken Recipe
Can I Use Bone-in Chicken Thighs Instead?
Absolutely! Bone-in thighs will work well, but you’ll need to adjust the cooking time slightly to ensure that they are fully cooked through. Generally, they may take an extra 5-10 minutes compared to boneless thighs.
Can I Substitute Lite Coconut Milk?
You can use lite coconut milk if you want a lower-fat option. However, the sauce may not be as creamy. To enhance creaminess, consider adding a splash of cream or a bit more curry paste for flavor.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave before serving again. If the sauce thickens, add a splash of coconut milk or water to loosen it up.
Can I Make This Dish Vegetarian?
Yes! For a vegetarian version, replace the chicken with firm tofu or chickpeas. You can also enhance the sauce by adding more vegetables like bell peppers or spinach. Just ensure to adjust cooking times accordingly for even cooking!
