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A skillet of chicken pieces, broccoli and carrots in a creamy coconut sauce
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4.91 from 22

Thai Coconut Chicken

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Keyword: coconut milk chicken, thai chicken stir fry, thai chicken with coconut milk
Servings: 4

Ingredients

  • 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