This Easy Creamy Coconut Chicken is a fun and tasty dish! Made with juicy chicken and rich coconut milk, it’s full of flavor without a lot of fuss.
You’ll love how quick it is to cook! I usually serve it over rice and pretend I’m on a tropical vacation. Who needs an airplane when you have this dish? 🏖️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give great flavor and moisture. If you prefer, you can use boneless, skinless chicken breasts, but be mindful not to overcook them.
Coconut Milk: This is essential for creaminess. If you’re looking for a lighter option, use light coconut milk or even almond milk. It’ll change the taste a bit, but it’s still good!
Red Curry Paste: This brings all the fantastic flavors. If you’re looking for milder spice, try yellow curry paste instead. It’s more subtle and still delicious.
Fish Sauce: It adds depth, but you can skip it for a vegetarian dish or use soy sauce if you need a substitute. My personal tip is to use it sparingly – a little goes a long way!
Fresh Herbs: Cilantro and basil are key for freshness. If you’re not a fan of cilantro, parsley works, but it’ll give a different flavor. If you can’t find fresh herbs, dried ones can be used, but fresh is really best!
How Do You Get Crispy Skin on the Chicken?
The trick to crispy skin is all in the cooking method! Here’s how to do it:
- Start with a hot skillet — heat the olive oil over medium-high heat.
- Pat your chicken thighs dry with paper towels; moisture will prevent browning.
- Lay the chicken in the skillet skin-side down and don’t move it for about 5-7 minutes. This helps develop that golden color.
- After flipping, cook for an additional 5 minutes before removing the chicken. It’s okay if they aren’t cooked through yet; they’ll finish cooking in the sauce.
Keeping the skin-side up when you return the chicken to the skillet helps it stay crispy while the sauce simmers around it!
Easy Creamy Coconut Chicken
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, sliced (optional, for heat)
- 1 can (13.5 oz) coconut milk
- 1 tablespoon red curry paste (or to taste)
- 1 tablespoon fish sauce (optional for depth)
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh basil or Thai basil, chopped
- 2 green onions, sliced
How Much Time Will You Need?
You’ll spend about 10 minutes preparing the ingredients and about 30 minutes cooking. So, in total, expect to spend around 40 minutes from start to finish. It’s a quick and delightful dish that’s perfect for weeknight dinners!
Step-by-Step Instructions:
1. Seasoning the Chicken:
Begin by patting the chicken thighs dry with a paper towel. Sprinkle salt and pepper generously on both sides. This helps to enhance the flavor and ensures that the skin crisps up nicely when cooked!
2. Searing the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Let them cook undisturbed for about 5-7 minutes or until the skin is crispy and golden brown. Flip the chicken and cook for another 5 minutes on the other side. After that, remove the chicken from the skillet and set it aside on a plate.
3. Sautéing Aromatics:
In the same skillet, lower the heat slightly and toss in the chopped onion, minced garlic, grated ginger, and sliced red chili if you’re using it. Sauté for about 2-3 minutes until the mixture is fragrant and the onions are soft.
4. Adding Curry Flavor:
Stir in the red curry paste and let it cook for an additional minute to release its flavors. You’ll start to smell that lovely aroma!
5. Making the Sauce:
Pour in the can of coconut milk and the fish sauce (if using). Stir everything together until well combined, and then bring the mixture to a gentle simmer.
6. Cooking the Chicken:
Return the chicken thighs to the skillet, placing them skin-side up. Cover the skillet and let it simmer on low heat for about 15 minutes, or until the chicken is thoroughly cooked and tender.
7. Thicken the Sauce:
After 15 minutes, remove the lid and let the sauce simmer for a few more minutes to thicken slightly. This will make it rich and creamy.
8. Finishing Touches:
Stir in the juice of one lime to brighten the flavor. Taste the sauce, and if needed, adjust the seasoning with a little more salt.
9. Adding Fresh Herbs:
Before serving, sprinkle the chicken with fresh cilantro, basil, and sliced green onions for a burst of freshness!
10. Serve It Up:
Enjoy your Easy Creamy Coconut Chicken hot over steamed rice. Be sure to spoon plenty of that rich coconut sauce over the chicken. Delicious!
This recipe creates a warm, creamy dish that’s not only comforting but also bursting with flavor! Perfect for a cozy meal at home or to impress your friends!
FAQ for Easy Creamy Coconut Chicken
Can I Use Boneless Chicken Instead?
Yes! You can use boneless, skinless chicken thighs or breasts. Just be careful not to overcook them; cook for about 15-20 minutes or until they reach an internal temperature of 165°F (75°C).
What If I Don’t Have Red Curry Paste?
No problem! You can substitute it with yellow curry paste for a milder flavor or use a combination of spices like turmeric, cumin, and chili powder for a homemade blend. Adjust to your taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, being careful not to overheat and separate the coconut milk.
Can I Make This Recipe Dairy-Free?
Yes! This recipe is already dairy-free, thanks to the coconut milk. Just be mindful of other ingredients, like fish sauce, if you want a strictly vegetarian option. Substitute with soy sauce if necessary!
