Spicy Coconut Chicken with Rich, Velvety Sauce
This Spicy Coconut Chicken is a creamy, fragrant, and healthy dinner made with coconut milk, chicken, ginger, and chili. Easy, fast, and packed with Southeast Asian flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1.5 lbs boneless chicken thighs or breasts, cubed
- 1 tbsp oil
- 1 onion or 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1–2 tbsp red curry paste or chili garlic sauce
- ½ tsp turmeric
- ½ tsp cumin
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fish sauce or soy sauce
- Juice of ½ lime
- Salt and pepper, to taste
- Fresh herbs, for garnish
Instructions
- Sear chicken in oil until golden. Remove and set aside.
- Sauté onion, garlic, and ginger until soft.
- Stir in curry paste and spices. Cook 1 minute.
- Add coconut milk, fish sauce, lime juice. Simmer.
- Return chicken and cook 10–12 minutes until done.
- Garnish with herbs and serve over rice or vegetables.
Notes
- Add spinach, bell peppers, or snap peas in the last 5 minutes
- Use lite coconut milk for a lower-calorie version
- Leftovers keep for 4 days in the fridge or 2 months frozen