This one pan creamy coconut chicken tastes like takeout but is surprisingly simple to make at home. Rich coconut sauce, tender chicken, and plenty of veggies makes this an easy meal the whole family will love. Bonus: only one pan to wash! 😉
SERVING SIZE: 4
THE RECIPE:
Heat a large skillet with a little oil over medium heat. Add the diced chicken seasoned with chili powder, curry powder, garlic powder, salt, and cumin. Cook for 5–7 minutes, stirring occasionally, until the chicken is mostly cooked through.
Stir in the frozen peas and carrots along with the diced onion. Cook for another 3–4 minutes until the vegetables begin to soften.
Add the red curry paste and stir well, coating the chicken and vegetables evenly.
Pour in the can of coconut milk and stir until everything is combined. Bring the mixture to a gentle simmer and cook for 8–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Squeeze in the juice of ½ lime and stir to combine.
Cook white rice according to package instructions, divide between four bowls, and spoon the creamy coconut chicken over the top.
Top with green onion and a drizzle of chili oil if desired.
Enjoy!
One Pan Creamy Coconut Chicken
Ingredients
- 1.2 lbs chicken breast washed and diced into cubes (anywhere from 1-2 lbs works!)
- 1½ cups frozen peas and carrots
- 2 tbsp red curry paste
- 1 can unsweetened coconut milk
- ½ onion diced
- juice of ½ lime
- ½ tsp chili powder
- ½ tsp curry powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp cumin
- white rice for each bowl
- green onion optional
- chili oil optional
Instructions
- Heat a large skillet with a little oil over medium heat. Add the diced chicken seasoned with chili powder, curry powder, garlic powder, salt, and cumin. Cook for 5–7 minutes, stirring occasionally, until the chicken is mostly cooked through.
- Stir in the frozen peas and carrots along with the diced onion. Cook for another 3–4 minutes until the vegetables begin to soften.
- Add the red curry paste and stir well, coating the chicken and vegetables evenly.
- Pour in the can of coconut milk and stir until everything is combined. Bring the mixture to a gentle simmer and cook for 8–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Squeeze in the juice of ½ lime and stir to combine.
- Cook white rice according to package instructions, divide between four bowls, and spoon the creamy coconut chicken over the top.
- Top with green onion and a drizzle of chili oil if desired.
- Enjoy!
