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Close-up of seared chicken breast with golden charred edges in a bubbling coconut milk sauce. (Creamy Coconut Chicken Recipe)

Creamy Coconut Chicken Recipe with Seared Chili and Cilantro

This Creamy Coconut Chicken Recipe features golden-seared chicken slices in a thick, rich coconut milk sauce. Topped with fresh red chilies and cilantro, it's a 30-minute one-pan dinner perfect for busy weeknights and Pinterest-worthy plating.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Chicken Breast Sliced into strips (680g)
  • 1 can Full-Fat Coconut Milk 14 oz / 400ml
  • 2 tbsp Avocado Oil 30ml
  • 3 cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 3 whole Thai Bird Eye Chilies Thinly sliced
  • 0.5 cup Fresh Cilantro Chopped (15g)
  • 1 tsp Fish Sauce For savory depth
  • 1 tsp Cracked Black Pepper

Equipment

  • 1 Cast-Iron Skillet Ensures the best sear on the chicken.
  • 1 Chef's Knife

Method
 

Cooking Process
  1. Heat oil in a cast iron skillet. Season chicken with salt and pepper. Sear for 3-4 minutes per side until golden-brown edges form. Remove and set aside.
  2. In the same pan, sauté garlic, ginger, and half the chilies for 1 minute until fragrant.
  3. Pour in coconut milk and fish sauce. Scrape the pan to deglaze. Bring to a simmer with small visible bubbles.
  4. Return chicken to the skillet. Simmer for 3 minutes. Garnish heavily with cilantro, remaining chilies, and black pepper.

Notes

Use full-fat canned coconut milk for the thickest sauce.
Don't overcrowd the pan to ensure a golden sear.