This Easy Creamy Coconut Chicken is a treat! It features tender chicken cooked in a rich coconut milk sauce, full of flavor and just a hint of sweetness. Quick and yummy!
You’ll love how simple it is to whip up this dish. I usually serve it with rice to soak up that tasty sauce. Trust me, your taste buds will thank you later! 😋
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skin-on thighs are perfect for this dish due to their juiciness. If you prefer a leaner option, boneless chicken breasts will work, but they may cook a bit faster.
Coconut Milk: Use full-fat coconut milk for a rich, creamy texture. If you’re looking for a lighter version, light coconut milk is a good substitute. You can even use almond or cashew milk for a non-dairy option, though the flavor will change.
Red Curry Paste: This adds depth and spice. If you don’t have it, try using curry powder mixed with a little cayenne pepper. For a milder dish, reduce the amount of spices or use sweet paprika.
Fish Sauce: This adds authentic umami flavor. If you’re vegetarian or vegan, use soy sauce or tamari instead. Just know that it will change the flavor slightly, but still taste great!
How Do I Achieve Perfectly Crispy Chicken Skin?
Getting that crispiness on chicken skin is all about the heat and timing. Here’s how to do it right:
- Pat the chicken thighs dry with a paper towel to remove excess moisture.
- Make sure your skillet is hot enough before adding the chicken. This helps create that crispy layer.
- Cook skin-side down without moving them for about 5-7 minutes. Flip and cook the other side for another 4-5 minutes. This way, you’re letting the skin render out the fat to help it crisp up.
Keep an eye on it, as every stove is different! Enjoy that beautiful golden skin in your dish!
Easy Creamy Coconut Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil (or vegetable oil)
For the Sauce:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, sliced (optional, for heat)
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1 tablespoon red curry paste (or substitute with 1 teaspoon paprika + 1/2 teaspoon cayenne)
- 1 tablespoon fish sauce or soy sauce
- Juice of 1 lime
- 1 teaspoon brown sugar or honey
For Garnish:
- Fresh cilantro (coriander) leaves, chopped
- Fresh basil leaves
- 2 green onions, thinly sliced
How Much Time Will You Need?
This recipe takes approximately 30 minutes to prepare and cook. With simple steps and quick cooking time, you’ll have a delicious and creamy dish on the table in no time!
Step-by-Step Instructions:
1. Season the Chicken:
Start by patting the chicken thighs dry with paper towels. This helps achieve that crispy skin. Season both sides of each thigh generously with salt and pepper.
2. Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs into the skillet skin-side down. Cook for about 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for an additional 4-5 minutes. Once done, remove the chicken and set aside on a plate.
3. Prepare the Aromatics:
Reduce the heat to medium. In the same skillet, add the chopped onion and sauté for about 2-3 minutes until softened. This gives a sweet base to the sauce!
4. Add Garlic, Ginger, and Chili:
Next, stir in the minced garlic, grated ginger, and sliced red chili. Cook while stirring frequently for another 1-2 minutes until fragrant, filling your kitchen with delicious scents!
5. Incorporate the Curry Paste:
Now, add the red curry paste to the skillet and cook while stirring for 1 minute to release its flavors.
6. Create the Sauce:
Pour in the can of coconut milk, fish sauce, lime juice, and brown sugar. Stir everything well, bringing the mixture to a gentle simmer. This will create a rich and creamy sauce.
7. Return the Chicken:
Place the chicken thighs back into the skillet, skin-side up. Use a spoon to pour some of the sauce over each piece. This helps infuse the flavors.
8. Simmer Until Cooked Through:
Let everything simmer gently for about 8-10 minutes until the chicken is fully cooked through (internal temperature should reach 165°F/74°C) and the sauce thickens slightly.
9. Taste and Adjust:
Give the sauce a taste and feel free to adjust the seasoning with more salt, fish sauce, or lime juice, depending on your preference!
10. Add Final Touches:
Garnish your dish with chopped cilantro, fresh basil leaves, and thinly sliced green onions for a burst of color and flavor.
11. Serve and Enjoy:
Serve the creamy coconut chicken hot alongside steamed rice or your favorite side. Enjoy this delightful dish that will surely please everyone at the table!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer a leaner option! Just be mindful that they may cook a bit faster, so check for doneness at around 7-9 minutes after returning them to the skillet.
Can I Make This Recipe Non-Spicy?
Absolutely! Simply omit the red chili or reduce the amount of red curry paste to your taste. You can also replace the spicy curry with a mild curry powder for added flavor without the heat.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
What Can I Serve with Creamy Coconut Chicken?
This dish pairs wonderfully with steamed rice, quinoa, or even cauliflower rice for a low-carb option. You can also serve it with a side of stir-fried vegetables or a crisp salad to balance the richness!