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Coconut Milk Chicken

Featured in: Quick and Satisfying Dinner Solutions for Busy Weeknights

Transform ordinary chicken into an unforgettable dinner with almost no effort. The creamy coconut milk sauce, mixed with honey, lime, and a touch of Asian flavors, makes magic happen. The chicken is lightly floured and pan-fried until golden before it’s simmered with the sauce, which beautifully balances sweetness, tanginess, and savory notes. It's quick to make, ready in just 30 minutes, and wonderful served over rice to soak up every last bit of sauce.
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Updated on Sat, 08 Mar 2025 16:14:46 GMT
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Coconut Milk Chicken | yummygusto.com

Experience the magic of this luxurious coconut chicken dish that elevates simple chicken breasts with rich coconut milk, sweet honey, and zesty lime. The sauce combines fresh ginger and garlic in a velvety blend that rivals restaurant quality. Best of all, this gourmet meal comes together effortlessly in a single skillet.

This recipe emerged from kitchen experimentation on a cozy evening. The beautiful aroma of coconut milk simmering with fragrant spices filled the kitchen, drawing everyone in with its enticing scent.

Key Ingredients

  • Full-fat coconut milk: The base for our rich sauce - choose quality brands with visible cream separation
  • Fresh lime: Provides bright acidity - select heavy, slightly soft limes
  • Sweet chili sauce: Adds complex sweet heat - Mae Ploy brand recommended
  • Fresh ginger root: Brings warmth - pick firm pieces with smooth skin

Cooking Method

First:
Season chicken with salt and pepper, coat in flour for a golden crust and thickened sauce.
Second:
Heat pan until hot, add butter and oil. Once butter foams, add chicken and develop rich color.
Third:
Remove chicken, sauté aromatics until fragrant but not browned to build flavor base.
Fourth:
Pour in coconut mixture, scrape pan bottom to incorporate flavorful browned bits.
Fifth:
Simmer sauce until properly thickened - it should coat a spoon while maintaining smooth flow.
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Luscious Coconut Milk Chicken | yummygusto.com

In our family's culinary traditions, coconut-based dishes always brought comfort and joy. The silky texture of coconut milk sauce reminds me of traditional curries shared during special gatherings.

Serving Suggestions

Serve this coconut chicken over aromatic jasmine rice to capture every drop of the flavorful sauce. The delicate floral notes of jasmine rice create the perfect complement to the coconut elements.

Storage and Make-Ahead

The flavors develop beautifully overnight, making excellent leftovers. The coconut sauce helps maintain moisture when reheating. Store in an airtight container in the refrigerator.

Flavor Adjustments

Master the art of seasoning by starting with the base recipe and adjusting to taste. Add spice gradually since heat levels can only be increased, not decreased.

Experience shows that mastering this dish comes from understanding how each component contributes to the whole. Success arrives when the sauce achieves that perfect silky consistency and the kitchen fills with an inviting aroma.

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Close-up Coconut Milk Chicken Recipe | yummygusto.com

Frequently Asked Questions

→ Could I switch to light coconut milk instead of full-fat?
Sure, just add an extra half tablespoon of cornstarch to thicken it up since light coconut milk is thinner.
→ How long can this chicken last in the fridge?
Keep leftovers in an airtight container and refrigerate for 3 to 5 days, or freeze them for up to 3 months.
→ What pairs well with this chicken?
Rice works great to soak up the sauce, or you can go with noodles, quinoa, or even a veggie stir-fry on the side.
→ Can parts of the meal be prepared ahead of time?
Absolutely! You can prep the chicken, mix up the sauce, and slice the aromatics up to 5 days ahead. Just store them separately in the fridge.
→ What’s the best way to check if the chicken’s done?
Cook each side for about 4 to 5 minutes until golden. If a meat thermometer reads 165°F, you're good to go.

Rich Coconut Milk Chicken

This dish pairs tender chicken with a rich and sweet-tangy honey-lime coconut sauce, making it a flavorful and quick meal perfect for weeknights.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Sandra

Category: Weeknight Dinners

Difficulty: Intermediate

Cuisine: Asian-Inspired Fusion

Yield: 4 Servings (4 chicken portions)

Dietary: ~

Ingredients

→ Main Ingredients for Chicken

01 2 big chicken breasts, sliced into 4 thinner pieces
02 1/4 cup plain flour
03 1 tsp salt
04 1/2 tsp each of turmeric, ground ginger, black pepper, garlic powder, and coriander

→ Cooking Staples

05 2 green onions, sliced (keep the green tips and white parts separate)
06 2 garlic cloves minced (or 1 tsp garlic powder)
07 1 1/2 tsp grated fresh ginger (or 3/4 tsp ground ginger)
08 2 tbsp olive oil
09 2 tbsp butter for browning

→ Creamy Coconut Sauce Essentials

10 1 can (13.5 oz) of rich, full-fat coconut milk
11 2 tsp of cornstarch
12 1/4 cup of your favorite sweet chili sauce (highly recommend Mae Ploy)
13 3 tbsp honey to start, adjust as needed
14 1 tbsp of low-sodium soy sauce
15 1/4 cup of lime juice, freshly squeezed
16 1 tsp dried basil
17 1 tbsp chili sauce for added spice (adjust heat level to your liking)

→ Optional Garnishes

18 Freshly chopped cilantro leaves
19 Thinly sliced Fresno or jalapeño peppers
20 Green onion tops for garnish

Instructions

Step 01

In a bowl, combine everything listed under coconut sauce ingredients. Stir until smooth, then set it aside for later.

Step 02

Slice those chicken breasts thinly, and then place them under plastic wrap. Gently pound with a meat mallet to even out the thickness. Pat them completely dry to ensure a juicy, golden finish during cooking.

Step 03

Blend the flour and spices in a dish. Roll each chicken fillet in the mix and shake off any extra coating. Set the chicken aside for now.

Step 04

Add olive oil and butter to a big skillet over medium-high heat. Cook the chicken fillets (4-5 minutes per side) until browned and cooked through. Move the cooked chicken to a plate but don’t get rid of the tasty bits in the pan!

Step 05

Lower the heat to medium. Cook the white onion parts for about a minute, then stir in garlic and ginger. Let it all cook until fragrant, just about 30 seconds.

Step 06

Pour in your premixed coconut milk sauce while the pan’s on low heat. Scrape up every flavorful bit stuck to the bottom of the pan. Simmer the sauce for a minute or two until it thickens nicely. Give it a quick taste test; add honey or lime juice as needed.

Step 07

Return the chicken to your skillet, letting it soak in the sauce to reheat. Sprinkle fresh herbs and green onion tops over the dish. Serve it on warm rice for full enjoyment.

Notes

  1. Go for full-fat coconut milk for an irresistible creamy sauce.
  2. Prepare your sauce in advance—it keeps in the fridge for up to 5 days!
  3. Leftovers last about 3-5 days refrigerated or can be frozen for 3 months.

Tools You'll Need

  • Large skillet or heavy-bottomed pan (12 inches is best)
  • Plastic wrap and a meat mallet (or rolling pin)
  • A few medium-sized mixing bowls
  • Measuring spoons and cups

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses flour, so not gluten-free
  • Contains soy due to soy sauce
  • Includes butter, so not dairy-free

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 425
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~