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This tender Poached Coconut Milk Chicken with aromatics, creamy coconut milk, red Thai curry paste, and spices all atop rice is made in less than 30 minutes and is perfect for a weeknight dinner.

If you love dishes that are both comforting and bursting with flavor, this Coconut Milk Chicken is guaranteed to hit the spot. The chicken is so tender and the broth is both creamy with a touch of spice. The chicken is poached gently in a fragrant broth of coconut milk, aromatics, and a touch of red Thai curry paste, each slice of chicken breast turns out succulent, tender, and infused with subtle heat. This is such comfort food!

I could eat bowls and bowls of this because it has so much depth of flavor from the fresh ginger, garlic, red chilies, and onion infused into the coconut milk to make a flavorful broth. Then you add curry paste, soy sauce, a touch of brown sugar, salt, and pepper to give it even more umami flavors.

The key is adding some fresh toppings — chopped cilantro, scallions, and a drizzle of chili oil or chili crunch. I love to use the chili crunch from Trader Joe’s.

Ingredients:

Chicken Breast or Chicken Thighs: Slicing ensures even cooking and helps the poaching coconut milk penetrate the chicken.

Coconut Milk: Provides a creamy base with a slightly sweet flavor. Full-fat coconut milk yields the richest sauce, but light coconut milk can be used for fewer calories.

Fresh Ginger: Adds a zesty, warm note that pairs beautifully with coconut milk. I suggest finely dicing the ginger to infuse it throughout the sauce.

Garlic: Finely mince the fresh garlic into the sauce.

Red Thai Chili: Brings a subtle kick. Adjust the number or use a milder chili if you prefer less heat.

Onion: Adds sweetness and depth as it cooks down in the coconut milk.

Coconut Oil: Saute the aromatics in coconut oil or a neutral oil of choice.

Red Thai Curry Paste: Infuses the dish with signature Thai flavors—lemongrass, galangal, and red chili. Adjust the amount based on your spice tolerance.

Soy Sauce: Balances the sweetness of coconut milk with a salty umami punch.

Brown Sugar: Slight sweetness to round out the spice and savory notes, complementing the heat.

Salt & Pepper: Enhances overall flavor. After the sauce has finished cooking, taste for seasonings and add more salt as needed.

Cilantro: To add freshness to the dish.

Optional Extras: Lemongrass for extra citrusy aroma and a splash of lime juice at the end to add freshness.

TOPPINGS: Chili Oil or Chili Crunch, Scallions, Fresh Cilantro

How to make Poached Coconut Milk Chicken:

Saute the Aromatics: Heat a large, deep skillet over medium heat. Add oil. Add the diced onion and cook for 4-5 minutes, until it starts to soften. Stir in minced ginger, chopped red chili, and minced garlic. Cook for 2 minutes longer.
Add the Coconut Milk: Pour in canned coconut milk, brown sugar, soy sauce, salt, pepper, and red curry paste.
Poach the Chicken: Carefully add the sliced chicken breast to the simmering coconut milk mixture. Reduce the heat to medium-low, ensuring the mixture stays at a low simmer (do not let it boil).
Keep It Tender: Don’t over-simmer the chicken. Once it’s cooked through, remove from heat or reduce heat to very low. The gentle poaching method in a saucy liquid helps preserve moisture and prevents tough, rubbery texture.
Finish and Serve: For extra brightness, stir in a squeeze of lime juice or a few leaves of chopped cilantro right before serving. Ladle the chicken and sauce into bowls on top of rice, spooning sauce generously on top. Drizzle with chili oil or chili crunch, sprinkle with green onions/scallions, and fresh cilantro.

What to serve Coconut Milk Chicken with:

I suggest serving the coconut milk chicken on top of a bed or rice, but noodles is another option.

Steamed Rice or Coconut Rice: The creamy sauce soaks into the rice.

Noodles (Rice Noodles, Udon, or Egg Noodles): Toss the cooked noodles directly into the sauce.

Frequently Asked Questions (FAQ’s):

Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs are higher in fat and remain moist. They may need a few extra minutes of poaching time, depending on size.
Can I make this dish ahead of time?
You can prepare the sauce and partially cook the chicken ahead. Gently reheat before serving, ensuring you don’t overcook the chicken.
What if I don’t have red Thai curry paste?
You can use green curry paste or a mild curry powder in a pinch, though the flavor profile will differ slightly.
Is this dish dairy-free?
Yes. Coconut milk replaces dairy cream, making this perfect for those avoiding dairy.