Creamy Thai Coconut Chicken

Thai Coconut Chicken is a dinner-time lifesaver, with juicy chicken simmered to perfection in a creamy coconut milk sauce. This delicious dish is a hit with my family, offering a burst of flavor that makes every bite irresistible.

During the quarantine, I had a surplus of creative dinner ideas in my head and this Thai coconut chicken dish was one of them. With four kids and a husband to feed, I want every meal to be delicious and nutritious, especially since I want to keep their immunity up.

For me, it’s important to focus on nutrient-packed meals that won’t get rejected by my littles for too many veggies or not enough flavor. It’s since become one of my family’s tried-and-true favorites. It’s one of those dishes that my kids can’t get enough of but I don’t make very often so it’s always a treat!

I don’t typically measure when I cook but I finally made a recipe so you can share this creamy, chicken-y goodness with your family! But feel free to make adjustments. The Italian in me always improvises to my liking, whether it be measurements or additional ingredients like leafy greens.

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Carrots are rich in beta carotene, which your body converts into vitamin A. This nutrient promotes good vision and is important for growth, development, and immune function.

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Why You’ll Love this Coconut Chicken Recipe

• Nutritious: It tastes so good, the kids don’t even realize it’s packed with immunity-boosting veggies like carrots, broccoli, and bell peppers. These vegetables are rich in vitamins and antioxidants, supporting overall health and strengthening the immune system.
• A Family Favorite: My husband literally called it, the “BEST chicken dish ever.” So, yeah, it’s pretty good. Hands down there is no better chicken dish than this one. Even for the picky eaters in my family, it’s truly a hit.
• Easy to Customize: Add in whatever veggies you have on hand—carrots, cabbage, zucchini, onions, celery, etc.—I make it just a little different each time. And instead of rice, sometimes we try it over quinoa. It’s fun to mix it up!

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Bell peppers contain many healthy antioxidants, including capsanthin, violaxanthin, lutein, quercetin, and luteolin. These plant compounds are associated with many health benefits including preventing heart disease and cancer.

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Ingredients for Coconut Milk Chicken

• Vegetable oil or Olive oil: Use to heat your pan for even cooking and no sticking.
• Boneless skinless chicken breasts: Cut into bite-size pieces for juicy, flavorful protein.
• Serrano chilies or Jalapeño chili: Adds heat; choose based on your spice preference.
• Grated lime peel: For a zesty, tangy note.
• Grated gingerroot: Adds warm, slightly spicy flavor.
• Finely chopped fresh cilantro: Adds fresh, herbal flavor.
• Sugar snap pea pods or Edamame: Adds crunch and nutrients.
• Green bell pepper: Adds sweet flavor and color.
• Medium carrots: Contributes sweetness and color.
• Chopped broccoli: Adds crunch and nutrients.
• Coconut Milk: Creates a creamy, luscious sauce.
• Brown sugar: Balances heat with subtle sweetness.
• Garlic: Adds savory depth.
• Salt: Enhances and balances flavors.
• Soy sauce: Adds umami richness.
• Cooked jasmine or white rice: Soaks up creamy sauce for a complete meal.
• Chopped fresh basil leaves: Adds a fresh, sweet, aromatic finish.

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Test-tube studies suggest that the lauric acid found in coconut milk may reduce the levels of viruses and bacteria that cause infections.

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How to Make Thai Coconut Chicken

In a nonstick wok or 12-inch nonstick skillet, heat the oil over high heat. Add the chicken and stir-fry for 2 to 3 minutes, or until the chicken is no longer pink in the center.

Next, add the lime peel, ginger root, garlic, chilies, and cilantro. Stir-fry for 1 minute to let the flavors meld together.

Pour the coconut milk over the chicken and stir in the brown sugar, salt, soy sauce, and vegetables. Reduce the heat to medium and let it simmer uncovered for 3 to 5 minutes, stirring occasionally until the vegetables are crisp-tender.

Spoon the stir-fry into shallow serving bowls and top with fresh basil. Serve with jasmine or white rice for a complete and satisfying meal. Enjoy!

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Ginger has a very long history of use in various forms of traditional and alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold.

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Frequently Asked Questions

Can I use coconut cream instead of coconut milk?

It’s best to stick with coconut milk for this recipe because coconut cream is much thicker and richer, which can alter the dish’s texture and flavor. Using coconut milk ensures a smooth, creamy sauce that perfectly complements the juicy chicken and fresh vegetables. If you only have coconut cream, you can dilute it with water or broth, but the results may still differ from the original recipe.

What to eat with coconut chicken?

I love pairing coconut chicken with jasmine or white rice because it soaks up the creamy sauce perfectly. For added freshness and crunch, try it with a side of steamed or sautéed vegetables like green beans, bok choy, or a simple cucumber salad.

Can I prepare this dish ahead of time?

Yes, you can prepare the ingredients ahead of time by chopping the vegetables and chicken. The actual cooking is best done just before serving to keep the veggies crisp and the chicken juicy. Store leftovers in the fridge for up to 3 days and reheat gently on the stovetop.

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