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Creamy Coconut Milk Chicken

Creamy coconut milk chicken with golden seared chicken thighs simmered in a silky coconut milk sauce infused with ginger and garlic. Thai-inspired flavors come through with lime juice, zest, and fresh cilantro, finished for a glossy ivory-gold coating over jasmine rice.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs Use evenly sized thighs for consistent searing.
salt
  • 0.25 tsp salt Season to taste.
black pepper
  • 0.25 tsp pepper Season to taste.
garlic powder
  • 0.5 tsp garlic powder Season to taste.
turmeric
  • 0.5 tsp turmeric Season to taste.
coconut oil
  • 2 tbsp coconut oil For golden skin-side sear.
onion
  • 1 onion Finely diced.
garlic
  • 4 garlic Minced.
fresh ginger
  • 1 tbsp fresh ginger Grated.
red pepper flakes
  • 1 tsp red pepper flakes Adjust for heat.
full-fat coconut milk
  • 1 can (13.5 oz) full-fat coconut milk Full-fat for a thicker, creamier sauce.
chicken broth
  • 0.5 cup chicken broth Helps loosen sauce for simmering.
soy sauce
  • 1 tbsp soy sauce Adds savory depth.
lime juice
  • 1 tbsp lime juice Add at the end for bright flavor.
lime zest
  • 1 tsp lime zest Zest before juicing if possible.
fresh cilantro
  • 2 tbsp fresh cilantro For garnish.
lime wedges
  • 1 lime wedges Serve alongside.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken thighs with salt, pepper, garlic powder, and turmeric to taste. Pat lightly so the spices adhere to the skin.
  2. Heat coconut oil in a large skillet over medium-high heat and place chicken skin-side down. Sear for 6-7 minutes until the skin is golden, then flip and sear 3 more minutes.
  3. Remove the chicken from the skillet and set aside. Leave any browned bits in the pan for flavor.
Build the coconut-ginger sauce
  1. Cook diced onion in the same skillet for 3 minutes until softened. Keep heat at medium so the onion turns translucent without burning.
  2. Add minced garlic, grated fresh ginger, and red pepper flakes and cook for 1 minute. Stir constantly until fragrant.
  3. Pour in full-fat coconut milk and chicken broth, then stir in soy sauce. Bring the mixture to a simmer.
Simmer until tender, then finish
  1. Return chicken to the skillet skin-side up and cover. Simmer over medium-low for 18-20 minutes until internal temperature reaches 165°F.
  2. Stir in lime juice and lime zest. Garnish with fresh cilantro, then serve immediately over jasmine rice with lime wedges.

Notes

Pro tip: keep the skillet hot for the first sear so the skin turns golden and releases easily. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because coconut-based sauces can split slightly after thawing. If you want it dairy-free, this recipe already is; for lower sodium, use reduced-sodium soy sauce.