Delicious, flavorful and so tender, this is one tasty Thai inspired dish. Chicken poached is coconut milk is simple and easy to make in one pan and bursting with fresh flavors.
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Poaching is a cooking technique that has fallen out of fashion a little, and has been replaced with the much fancier sounding sous vide method. But let me tell you, this is one delicious way to cook chicken!
Poaching results in really flavorful and tender meat, and when paired with this Thai inspired sauce, it's one hell of a tasty dish.
This poached chicken in coconut milk is sweet, savory and zingy, with just a hint of spice. Easy to make and ready to serve in around 45 minutes, perfect for an easy weeknight meal.
Be sure to try my poached cod recipe too!
Ingredients
- Onion: I used a red onion, but yellow will work just fine.
- Garlic and ginger: Use freshly minced for the best flavor.
- Coconut milk: Use canned coconut milk for this recipe. I prefer to use regular rather than light for a creamier and richer flavor, but you can use light.
- Lime juice: Use freshly squeezed lime juice, not bottled, for the best flavor.
- Fish sauce: Fish sauce adds a great earthy umami flavor. You can also use soy sauce.
- Crushed chilies: Optional, but they add the smallest hint of spice.
- Lemongrass: Lemongrass adds a subtle and fresh lemony mint flavor.
- Chicken: Use boneless skinless chicken breasts for this recipe. Use organic and air chilled for the best flavor and quality.
How to make poached chicken in coconut milk
Be sure to scroll down for the full recipe!
- Soften the onion, garlic and ginger (photo 1).
- Add the coconut milk along with the rest of the sauce ingredients and bring to a boil (photo 2).
- Turn the heat down to a simmer, add the chicken and cover.
- Cook until the chicken is cooked through (photo 3).
- Remove the chicken breasts and thicken the sauce.
- Slice the chicken and pour the sauce over the top.
Frequently Asked Questions
Chicken breasts are great to poach because they don't dry out and soak up all those wonderful flavors from the coconut milk sauce.
You can make this recipe with chicken thighs too, but they will take around 5 minutes longer to cook. It's best to use skinless chicken pieces when you poach.
This poached chicken in coconut milk isn't overly spicy at all. If you are very sensitive to heat you can omit the chilies. Similarly, you can increase the amount you add for a more spicy dish.
If you prefer, you can use fresh chilies instead of crushed. Just slice them thinly and add them in at the same time as the ginger and garlic.
These chicken breasts are great to serve with boiled rice and a side of veggies like bok choy. To keep this dish low carb you can serve, lime cauliflower rice makes for a great alternative.
I like to garnish the dish with a little chopped cilantro for a burst of freshness and color, and parsley would work well too.
Why poach chicken?
When you poach meats, you poach them at a just barely simmering temperature. This allows the proteins to break down slowly and not to loose any of it's natural juices. It also allows the chicken to take on some of the coconut cooking liquid so it's super juicy and flavorful.
The cooking process is pretty hands off too, leaving you time to get on with other things.
Recipe Notes and Tips
- Make sure that the chicken breasts are fully submerged in the poaching liquid. If the chicken breasts are thick, pound them lightly, cut them in half, or add a little chicken stock to the pan.
- Don't let the liquid boil when you add the chicken breasts. It should be at a very low simmer, with a couple of bubbles appearing every few second.
- Keep the pan covered during the cooking. The steam created will help the chicken cook evenly.
- Use an instant read thermometer to check that the chicken is fully cooked. It should register at 165F / 74c when inserted into the thickest part of the breast.
More Thai Inspired Recipes
- Beef and Peanut Red Curry
- Chilli Mussels in Coconut Milk
- Chicken and Rice Soup
- Creamy Coconut Chicken Curry
I love hearing from you!! If you have tried this poached chicken in coconut milk, be sure to scroll down, give them a star rating and let me know what you thought!
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Poached Chicken in Coconut Milk
Ingredients
- 1 tablespoon oil for cooking
- 1 small red onion thinly sliced
- 4 garlic cloves minced
- 1 inch ginger minced
- 2 cans coconut milk (27 ounces / 800ml)
- juice of 1 lime
- 1 teaspoon fish sauce
- 1 teaspoon crushed chilies
- 1 lemongrass stalk cut in half
- 2 skinless, boneless chicken breasts
- salt and pepper
- fresh cilantro for garnish
Instructions
- Heat the oil in a skillet on a medium high heat.
- Cook the sliced onion until soft.
- Stir in the garlic and ginger and cook for another minute.
- Add in the coconut milk, lime juice, fish sauce, chili and lemongrass. Bring to a boil.
- Season the chicken breasts with a little salt and pepper.
- Once the liquid is boiling, lower the heat to a very gentle simmer.
- Add the chicken breasts to the liquid, ensuring that they are fully covered. Place on a tight fitting lid and cook for 25 minutes.
- Check that the chicken is done with an instant read thermometer. Remove from the pan, cover with foil and allow to rest for 5 to 10 minutes.
- Bring the liquid in the skillet to a boil, cook for 5 to 10 minutes to allow the sauce to thicken.
- Slice and serve the chicken on rice or cauliflower rice, pour over the sauce, and garnish with cilantro if you'd like.
Notes
- Make sure that the chicken breasts are fully submerged in the poaching liquid. If the chicken breasts are thick, pound them lightly, cut them in half, or add a little chicken stock to the pan.
- Don't let the liquid boil when you add the chicken breasts. It should be at a very low simmer, with a couple of bubbles appearing every few second.
- Keep the pan covered during the cooking. The steam created will help the chicken cook evenly.
- Use an instant read thermometer to check that the chicken is fully cooked. It should register at 165F / 74c when inserted into the thickest part of the breast.
Nes says
Loved this! Absolutely delicious, very easy and a very feel good recipe.
I used chives instead of red onion, added in about 5 lime leaves and a cup of chicken stock, and served with rice, broccoli and bok choy.
Easily heated up the leftovers the next day in a saucepan for a quick, healthy lunch. Can’t wait to make it again soon.
Slow The Cook Down says
We love this recipe, so glad you enjoyed it as much as we do! Thanks for taking the time to comment 🙂
Audrey says
I really had high hopes for this recipe but found it to be quite bland. If I make it again, I will at least double the aromatics, and the lime and fish sauce. I think it could also do with some soy sauce.
Deryn says
Maybe I had an excessively juicy lime -- I had to add a little bit of sugar for balance. Still an excellent recipe, and got the seal of approval from everyone in my house.
Kath says
So so yummy even the kids ask for seconds , this is not a fussy meal to make for the family does not take long to make and you are not standing over the stove all afternoon, you have to make this delicious meal Kath.
Slow The Cook Down says
So glad you all enjoyed it Kath, thanks for taking the time to comment 🙂