Go Back

Easy Thai Coconut Milk Chicken

A delightful dish featuring tender chicken simmered in a creamy coconut milk sauce with aromatic spices, perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound chicken breast (cut into bite-sized pieces)
  • 1 tablespoon vegetable oil
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste Yellow curry paste can be used as an alternative.
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime lime For a burst of freshness.
  • to taste fresh cilantro (for garnish)

Method
 

Cooking
  1. In a large skillet, heat the vegetable oil over medium heat.
  2. Add the chicken pieces to the skillet and sauté until they are browned on the outside and cooked through, about 5-7 minutes.
  3. Once chicken is cooked, stir in the red curry paste, mixing well to coat the chicken evenly.
  4. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine all the ingredients.
  5. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
  6. Remove from heat, then stir in the lime juice for a burst of freshness.
  7. Ladle into bowls, garnish with fresh cilantro, and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze for about two months. Reheat gently over low heat, adding a splash of water or coconut milk if necessary to maintain creaminess.