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Thai Coconut Chicken

By Amy Flanigan

Updated May 21, 2026

Read 23 Reviews

Prep 15 minutes mins

Cook 10 minutes mins

Servings 4

By Amy Flanigan

Updated May 21, 2026

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Whenever I’m craving true restaurant-quality Thai cuisine, this is the dish I turn to. My secret weapon? I combine creamy coconut milk with everyone’s favorite sandwich spread, peanut butter. Along with a carefully balanced blend of seasonings, I create this Thai Coconut Chicken with a sauce that coats every piece of tender chicken with an explosion of flavor. Served over rice, it becomes an effortless yet satisfying weeknight meal that’s healthier and less expensive than ordering takeout.

Easy Thai Chicken Stir Fry

When it comes to international cuisine, I have a soft spot for Asian food – especially Thai. I love the robust, hearty flavors without being particularly spicy. A good Thai-style dish hits savory, sweet, salty, tangy, and creamy notes all at once.

Rather than using curry paste in this stir fry, I use quick, high-heat cooking to develop the flavors and preserve the texture. The chicken stays tender, the vegetables keep a slight crisp, and the sauce reduces just enough to become glossy and concentrated without feeling heavy. The result is a well-balanced dinner with Thai-inspired flavor that comes together in under 30 minutes, making it perfect for busy weeknights.

Helpful Tips and Variations

• Adjust the vegetables to what you have on hand. Cauliflower, water chestnuts, snap peas, or whatever you like can easily be substituted or added to this recipe.
• Use chicken breasts instead of thighs. If you prefer white meat chicken, you can use it instead of thighs.
• Try shrimp. Using shrimp instead of the chicken is also a delicious option, just be aware that it won’t take as much time to cook.
• Prep everything beforehand. Be sure to prep all of the ingredients before you start cooking, as it comes together quickly.

4.92 from 23

Thai Coconut Chicken

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

Servings: 4

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With classic Thai flavors in a creamy coconut milk sauce, this Thai Coconut Chicken is both mouth-watering and easy to make! Enjoy this explosion of flavor over white rice for a quick and easy weeknight dinner ready in 30 minutes.

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

• ▢ 1 cup coconut milk*, shaken
• ▢ ⅓ cup creamy peanut butter, or almond butter
• ▢ ½ tbsp chili garlic sauce
• ▢ ½ tbsp Worcestershire sauce
• ▢ 3 tsp lime juice
• ▢ 3 tsp brown sugar
• ▢ ¼ tsp coriander
• ▢ ¼ tsp cumin
• ▢ 3 tbsp vegetable olive oil, divided
• ▢ 12 oz. boneless, skinless chicken thighs, cut into small bite-sized pieces, chicken breasts also work
• ▢ salt and pepper, to taste
• ▢ 2 cups small broccoli florets
• ▢ 1 cup sliced carrot rounds
• ▢ 1 tbsp minced fresh ginger
• ▢ chopped Thai basil, for garnish
• ▢ cooked white rice, for serving

Instructions 

• In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
• In a large nonstick skillet, warm 2 tbsp vegetable oil over medium-high heat. Once the oil is shimmering, season the chicken with salt and pepper and add it to the skillet. Cook, undisturbed, for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
• Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
• Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
• Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
• Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.

Video

Notes

*Coconut milk can be whole or light and well shaken. Do not use coconut cream, as it will make your dish too sweet. 

Nutrition

Calories: 373kcal | Carbohydrates: 13g | Protein: 24g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 323mg | Potassium: 651mg | Fiber: 3g | Sugar: 6g | Vitamin A: 309IU | Vitamin C: 43mg | Calcium: 55mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Thai Coconut Chicken Step by Step

Gather the ingredients.

Prepare the sauce: Combine 1 cup coconut milk, shaken, ⅓ cup creamy peanut butter or almond butter, ½ tbsp chili garlic sauce, ½ tbsp Worcestershire sauce, 3 tsp lime juice, 3 tsp brown sugar, ¼ tsp coriander, and ¼ tsp cumin, and whisk well.

Cook the chicken: Heat 2 tbsp vegetable oil in a skillet, and once it gets hot and is shimmering, season the chicken with salt and pepper, and then add it to the vegetable oil. Cook on one side until it gets nice and crisp, and then let it sauté for about 4 minutes before transferring to a plate to keep warm.

Cook the vegetables: Add the remaining 1 tbsp of vegetable oil and throw in 2 cups small broccoli florets, and 1 cup sliced carrot rounds. I usually let them cook for about 3 minutes or until they soften slightly.

Add the chicken: Return the chicken, along with any juice, to the pot with the vegetables and add 1 tbsp ginger. Cook until the ginger becomes fragrant, about 1 minute.

Assemble: Stir the sauce, then pour it into the skillet, just long enough to warm it through, about 15-20 seconds. Remove from heat.

Garnish and serve: Serve over white rice with a sprinkle of Thai basil or scallions.

Serving Suggestions

Though I love serving this Thai recipe with plain white rice, I’ll often whip up something a little more exciting, like mixed veggies and rice or this fun and flavorful pineapple coconut rice. When I’m in the mood for a complete Thai-inspired meal, I’ll prepare a bowl of steaming Thai curry soup to start us off and serve these fresh spring rolls on the side.

How to Store Leftovers

• Fridge. Allow any leftovers to cool completely, then store in an airtight container in the fridge for up to 3 days.
• Freezer. Thai coconut chicken makes a great freezer meal. Allow to cool completely, then transfer to a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the fridge.
• Reheat: Reheat in the microwave or on the stovetop.

More Thai Recipes

• This flavor-packed Chicken Pad Thai is sweet, savory, and a fantastic, easy weeknight meal.
• Ramen Pad Thai has ramen noodles coated in a flavor-packed creamy peanut sauce that’s a little sweet, a little salty, and has a touch of heat.
• Thai Corned Beef and Cabbage has red curry paste and coconut milk to transform this traditional homemade dinner into a delicious Thai-flavored meal.