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Poached Coconut Milk Thai Chicken Recipe One Pan Dinner

Poached Coconut Milk Thai Chicken Recipe (One Pan Dinner) 🍗🥥

This Poached Coconut Milk Thai Chicken is a delightful one-pan dinner that combines tender chicken with rich coconut milk, aromatic herbs, and spices for an authentic Thai flavor. The dish is not only comforting but also easy to prepare, making it perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1 pound boneless chicken thighs skinless and cut into bite-sized pieces
  • 1 can coconut milk full-fat for creaminess
  • 2 tablespoons fish sauce adds umami flavor
  • 1 tablespoon brown sugar balances the flavor
  • 1 tablespoon lime juice freshly squeezed
  • 2 stalks lemongrass bruised and cut into 2-inch pieces
  • 3 cloves garlic minced
  • 1 inch ginger peeled and sliced
  • 1 cup chicken broth low-sodium preferred
  • 1 cup sliced bell peppers mixed colors for visual appeal
  • 2 tablespoons vegetable oil for sautéing
  • salt and pepper to taste

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant, about 1 minute.
  • Add the chicken thighs to the skillet, seasoning with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
  • Pour in the coconut milk, chicken broth, fish sauce, brown sugar, and lime juice. Stir to combine, then add the lemongrass and bell peppers.
  • Bring the mixture to a gentle simmer. Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through and tender.
  • Remove the lemongrass stalks before serving. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
  • Serve the poached chicken with coconut milk sauce over steamed jasmine rice, garnished with fresh cilantro if desired.

Notes

Tip 1: For extra flavor, marinate the chicken in fish sauce and lime juice for 30 minutes before cooking.
Tip 2: This dish can be made ahead and reheated; just add a splash of coconut milk to loosen the sauce.
Variation: Substitute chicken with shrimp or tofu for a different protein option.