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A skillet of creamy yellow coconut milk chicken garnished with fresh cilantro

Coconut Milk Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 1.5 lbs chicken thighs, boneless and skinless, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 1 tbsp fresh ginger, finely grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp ground turmeric
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper
  • 0.25 cup fresh cilantro, chopped

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the chicken pieces and sear until browned on all sides, approximately 5 to 7 minutes.
  • Remove the chicken from the skillet and set aside.
  • Add the diced onion to the skillet and sauté until translucent, about 3 to 4 minutes.
  • Incorporate the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  • Stir in the turmeric, salt, and black pepper.
  • Pour in the coconut milk and fish sauce, deglazing the pan by scraping the bottom with a wooden spoon.
  • Return the chicken to the skillet and bring the mixture to a simmer.
  • Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes until the sauce has thickened and the chicken reaches an internal temperature of 165°F (74°C).
  • Stir in the lime juice and garnish with chopped cilantro prior to serving.