Description
Tender poached chicken simmered in a flavorful coconut milk sauce with aromatics, Thai red curry paste, and spices. A creamy, comforting dish perfect served over steamed rice with fresh herbs and chili oil.
Ingredients
- 1 Tablespoon coconut oil (or canola oil)
- 1 onion, diced
- 1 Tablespoon fresh ginger, minced
- 4 garlic cloves, minced
- 1 red chili, minced
- 2 (14-ounce) cans coconut milk
- 2 to 3 Tablespoons soy sauce
- 3 Tablespoons red curry paste
- 1 Tablespoon brown sugar
- 1 1/2 lbs chicken breast, sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fresh cilantro
- Chili oil or chili crunch
- Scallions or green onions
- Fresh lime
- Steamed rice for serving
Instructions
1. Heat a large deep skillet over medium heat and add the coconut oil. Add the diced onion and sauté for 4 to 5 minutes until it begins to soften. Stir in the minced ginger, garlic, and red chili and cook for about 2 minutes until fragrant.
2. Pour in the coconut milk and stir in the soy sauce, brown sugar, salt, pepper, and red curry paste until the sauce is smooth and well combined.
3. Add the sliced chicken breast into the coconut milk mixture. Reduce heat to medium-low and keep the liquid at a gentle simmer, not a boil.
4. Simmer the chicken for about 15 to 20 minutes until it is fully cooked and tender.
5. Remove from heat and finish with a squeeze of fresh lime juice or chopped cilantro if desired. Serve the chicken and sauce over steamed rice and garnish with chili oil, scallions, and additional cilantro.
Notes
Chicken thighs can be used instead of chicken breast and will stay extra moist, though they may require a few additional minutes of cooking time.
Keep the coconut milk mixture at a gentle simmer rather than a boil to maintain tender chicken.
For extra brightness and flavor, add fresh lime juice and chili oil just before serving.
Nutrition values are estimates and may vary depending on ingredients used.
Nutrition
- Serving Size: 1 serving