Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce

Easy coconut chicken in a Thai-inspired sauce is a better-than-takeout dinner ready in just 20 minutes. After making this many times, I discovered the trick to a creamy, flavorful sauce is to use full-fat coconut milk and add it at the end. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chinese Chow Mein and Easy No-Bake Ricotta Cups.

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.

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (14 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 bell peppers, sliced
• 4 green onions, chopped
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp lime zest
• 1/4 cup chopped fresh cilantro
• Optional: Roasted peanuts, chopped
• Optional: Lime wedges
• Optional: Fresh cilantro, chopped

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

1. Step 1: Cut chicken into bite-sized pieces. Heat oil in a large pan over medium heat. Add chicken, cook until browned, then remove from pan.
2. Step 2: In the same pan, add garlic, ginger, and curry paste. Cook for 1 minute. Stir in coconut milk, fish sauce, and sugar. Bring to a simmer.
3. Step 3: Add chicken and bell peppers to the pan. Cook for 10-15 minutes, until chicken is cooked through and peppers are tender. Stir in lime zest and green onions.
4. Step 4: Serve hot, garnished with cilantro, peanuts, and lime wedges.

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 for up to 3 days. Make-ahead tip: You can prep the chicken and veggies ahead of time. The sauce can be made up to 2 days ahead and reheated before adding the chicken.

Freezing Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce

Freeze cooked chicken in the sauce for up to 2 months. Thaw and reheat in the pan.

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 2-3 minutes, stirring halfway.

Recipe Notes

• Chef tip: For a thicker sauce, simmer it for a few more minutes before adding the chicken back in.
• Best substitution: You can substitute the chicken with tofu or shrimp.
• Make-ahead: The sauce can be made ahead of time. Just reheat and add the chicken and veggies when ready to serve.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your sauce is too thin, simmer it for a few more minutes. If it's too thick, add a little more coconut milk.

Easy Coconut Chicken in a Flavorful Thai-Inspired Sauce

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (14 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 bell peppers, sliced
• 4 green onions, chopped

Seasonings

• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp lime zest
• 1/4 cup chopped fresh cilantro

Optional Toppings

• Roasted peanuts, chopped
• Lime wedges
• Fresh cilantro, chopped

Instructions

1. Step 1: Cut chicken into bite-sized pieces. Heat oil in a large pan over medium heat. Add chicken, cook until browned, then remove from pan.
2. Step 2: In the same pan, add garlic, ginger, and curry paste. Cook for 1 minute. Stir in coconut milk, fish sauce, and sugar. Bring to a simmer.
3. Step 3: Add chicken and bell peppers to the pan. Cook for 10-15 minutes, until chicken is cooked through and peppers are tender. Stir in lime zest and green onions.
4. Step 4: Serve hot, garnished with cilantro, peanuts, and lime wedges.

Notes

• Chef tip: For a thicker sauce, simmer it for a few more minutes before adding the chicken back in.
• Best substitution: You can substitute the chicken with tofu or shrimp.
• Make-ahead: The sauce can be made ahead of time. Just reheat and add the chicken and veggies when ready to serve.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If your sauce is too thin, simmer it for a few more minutes. If it's too thick, add a little more coconut milk.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken in the sauce for up to 2 months. Thaw and reheat in the pan.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway.
• Make ahead: You can prep the chicken and veggies ahead of time. The sauce can be made up to 2 days ahead and reheated before adding the chicken.

Nutrition Per Serving

• Calories: 380
• Protein: 35g
• Fat: 22g
• Carbs: 16g
• Fiber: 2g
• Sugar: 7g
• Sodium: 700mg
• Cholesterol: 75mg
• Sat. Fat: 13g

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!