Poached Chicken in Coconut Milk

Close up of the sliced poached chicken drizzled with sauce.

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

Course Main Course

Cuisine American, Thai

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 562kcal

Author Slow The Cook Down

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.

Nutrition