Easy Coconut Chicken with Creamy Tangy Sauce
Easy Coconut Chicken is a quick, creamy, and flavorful dinner that’s better than takeout. After making this many times, I discovered the trick to keeping it from drying out is to cook it low and slow. The result is juicy chicken in a creamy, tangy sauce that’s perfect for a cozy night in. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Breakfast Croissant Sandwiches and Crispy Keto Zucchini Parmesan Fritters.
Why This Easy Coconut Chicken with Creamy Tangy Sauce Is Pure Comfort
- Better than takeout
- Creamy and tangy sauce
- Easy and quick
- Perfect for a cozy night in
What You'll Need for Easy Coconut Chicken with Creamy Tangy Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- coconut milk
- limes
- red bell pepper
- fish sauce
- garlic
- ginger
- red curry paste
- brown sugar
- salt
- pepper
- Optional: fresh cilantro
- Optional: green onions
- Optional: crushed peanuts
📝 Ingredient Notes
- coconut milk: Use full-fat canned coconut milk for the creamiest sauce.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks chicken quickly and evenly → See on Amazon
- Immersion Blender — Smooths the sauce in the pot → See on Amazon
How to Make Easy Coconut Chicken with Creamy Tangy Sauce
- Step 1: Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side. Remove chicken and set aside.
- Step 2: In the same skillet, add garlic, ginger, and red bell pepper. Cook until softened, about 3 minutes. Stir in red curry paste and cook for 1 minute. Pour in coconut milk, lime juice, fish sauce, and brown sugar. Stir to combine.
- Step 3: Return chicken to the skillet. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until chicken is cooked through. Remove from heat and let rest for 5 minutes.
- Step 4: Using an immersion blender, blend the sauce until smooth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice, garnished with fresh cilantro, green onions, and crushed peanuts.
Cook's Tips for Perfect Easy Coconut Chicken with Creamy Tangy Sauce
- : To prevent the chicken from drying out, make sure not to overcook it. The internal temperature should reach 165°F (74°C).
- Common mistake and fix: If your sauce is too thick, thin it out with a little bit of water or chicken broth. If it's too thin, let it simmer uncovered until it reduces.
- : For a spicier version, add more red curry paste or a pinch of red pepper flakes.
- : To make this dish gluten-free, ensure your red curry paste is gluten-free.
Storing & Reheating Easy Coconut Chicken with Creamy Tangy Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: This dish can be made ahead and reheated. The flavors will meld together even more.
Freezing Easy Coconut Chicken with Creamy Tangy Sauce
Freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a quicker version, use boneless, skinless chicken thighs instead of breasts.
- Best substitution: Substitute chicken with shrimp or tofu for a different protein.
- Make-ahead: Prepare the chicken and sauce ahead of time. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your chicken is sticking to the skillet, deglaze the pan with a little bit of water or chicken broth before adding the coconut milk.
Want to level up this recipe?
Coconut Milk — Canned coconut milk is the key to a creamy sauce → Check price on Amazon
Easy Coconut Chicken with Creamy Tangy Sauce
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- coconut milk
- limes
- red bell pepper
- fish sauce
Seasonings
- garlic
- ginger
- red curry paste
- brown sugar
- salt
- pepper
Optional Toppings
- fresh cilantro
- green onions
- crushed peanuts
Instructions
- Step 1: Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side. Remove chicken and set aside.
- Step 2: In the same skillet, add garlic, ginger, and red bell pepper. Cook until softened, about 3 minutes. Stir in red curry paste and cook for 1 minute. Pour in coconut milk, lime juice, fish sauce, and brown sugar. Stir to combine.
- Step 3: Return chicken to the skillet. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until chicken is cooked through. Remove from heat and let rest for 5 minutes.
- Step 4: Using an immersion blender, blend the sauce until smooth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice, garnished with fresh cilantro, green onions, and crushed peanuts.
Notes
- Chef tip: For a quicker version, use boneless, skinless chicken thighs instead of breasts.
- Best substitution: Substitute chicken with shrimp or tofu for a different protein.
- Make-ahead: Prepare the chicken and sauce ahead of time. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your chicken is sticking to the skillet, deglaze the pan with a little bit of water or chicken broth before adding the coconut milk.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
- Make ahead: This dish can be made ahead and reheated. The flavors will meld together even more.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 15g
- Fiber: 2g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 90mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Coconut Chicken with Creamy Tangy Sauce FAQs
Yes, you can make this dish ahead and reheat before serving. The flavors will meld together even more.
To prevent the chicken from drying out, make sure not to overcook it. The internal temperature should reach 165°F (74°C).
Yes, cook chicken and sauce in the slow cooker on low for 6-8 hours. Remove chicken and blend the sauce until smooth before serving.
Serve coconut chicken over rice, with a side of steamed vegetables, or a crisp salad.
For a lighter version, use light coconut milk instead of full-fat. The sauce will be less creamy but still delicious.
A Warm Final Note
I can’t wait for you to try Easy Coconut Chicken with Creamy Tangy 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!
