Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce

Easy Coconut Chicken is a quick, better-than-takeout dinner that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to a perfectly balanced Thai-inspired sauce. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip and Easy Slow Cooker Buffalo Chicken Dip Recipe.

What You'll Need for Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb boneless, skinless chicken breasts
• 1 can coconut milk
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1/4 cup brown sugar
• 2 tbsp red curry paste
• 1 tbsp garlic powder
• 1 tbsp ginger powder
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: Fresh cilantro
• Optional: Green onions
• Optional: Lime wedges

How to Make Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce

1. Step 1: Cut chicken into bite-sized pieces and season with garlic powder, ginger powder, salt, and black pepper.
2. Step 2: Heat a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
3. Step 3: In the same skillet, combine coconut milk, fish sauce, lime juice, brown sugar, and red curry paste. Stir until well combined.
4. Step 4: Use an immersion blender to blend the sauce until smooth. Return chicken to skillet and stir to coat in sauce. Cook for an additional 5 minutes.

Storing & Reheating Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: You can make the sauce ahead of time and store it in the refrigerator for up to 1 day. Add the chicken and cook as directed when ready to serve.

Freezing Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce

Freeze cooked chicken in sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a quicker cooking time, use chicken tenders instead of chicken breasts.
• Best substitution: If you don't have red curry paste, you can use a combination of red curry powder and coconut milk to create a similar flavor profile.
• Make-ahead: This recipe is best made fresh, as the sauce can separate if stored for too long.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your sauce is too thin, simmer it for a few minutes to reduce and thicken.

Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce

⏱

Prep

10 minutes

🍳

Cook

15 minutes

⏳

Total

25 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can coconut milk
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1/4 cup brown sugar
• 2 tbsp red curry paste

Seasonings

• 1 tbsp garlic powder
• 1 tbsp ginger powder
• 1 tsp salt
• 1/2 tsp black pepper

Optional Toppings

• Fresh cilantro
• Green onions
• Lime wedges

Instructions

1. Step 1: Cut chicken into bite-sized pieces and season with garlic powder, ginger powder, salt, and black pepper.
2. Step 2: Heat a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
3. Step 3: In the same skillet, combine coconut milk, fish sauce, lime juice, brown sugar, and red curry paste. Stir until well combined.
4. Step 4: Use an immersion blender to blend the sauce until smooth. Return chicken to skillet and stir to coat in sauce. Cook for an additional 5 minutes.

Notes

• Chef tip: For a quicker cooking time, use chicken tenders instead of chicken breasts.
• Best substitution: If you don't have red curry paste, you can use a combination of red curry powder and coconut milk to create a similar flavor profile.
• Make-ahead: This recipe is best made fresh, as the sauce can separate if stored for too long.
• Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
• Troubleshooting: If your sauce is too thin, simmer it for a few minutes to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze cooked chicken in sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
• Make ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 1 day. Add the chicken and cook as directed when ready to serve.

Nutrition Per Serving

• Calories: 320
• Protein: 25g
• Fat: 18g
• Carbs: 12g
• Fiber: 1g
• Sugar: 10g
• Sodium: 1200mg
• Cholesterol: 75mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce FAQs

A Warm Final Note

I can’t wait for you to try Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!