Creamy Coconut Thai Chicken
This Creamy Coconut Thai Chicken is one of those dinners I start craving as soon as the weather turns cold. It is warm, creamy, cozy, and full of so much flavor without being difficult to make.
Equipment
- large deep skillet
- cutting board and knife
- measuring spoons and cups
Ingredients
- 2 lbs chicken breasts or thighs, cut into bite-size pieces
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbl olive oil or coconut oil
- 1 medium onion, diced
- 5 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1 tsp Thai red curry paste
- 13.5 oz full-fat coconut milk
- 1 1/2 tbl chicken bouillon
- 1/2 cup water
- 1 tbl soy sauce
- 1 tbl brown sugar
- Juice of 1 lime
- Fresh cilantro, for serving
- Green onions, for serving
Instructions
- Season the chicken pieces with the salt, garlic powder, and onion powder.
- Heat the oil in a large skillet over medium-high heat.Add the chicken and cook for 5 to 7 minutes, until golden on all sides. Transfer the chicken to a plate.Reduce the heat to medium. Add the onion and cook for 3 to 4 minutes, until softened.Stir in the garlic, ginger, and Thai red curry paste. Cook for 1 to 2 minutes, until fragrant.
- Pour in the coconut milk, chicken bouillon, and water. Stir until smooth and bring to a gentle simmer.Add the soy sauce, brown sugar, and lime juice.Return the chicken to the skillet and simmer for 5 to 7 minutes, until the chicken is fully cooked and the sauce has thickened slightly.Taste and adjust the seasoning if needed.
- Serve over jasmine rice and garnish with fresh cilantro and green onions.