Thai Coconut Chicken

Image of Paola van der Hulst
Rated 4.5 based on 5 customer reviews
Thai Coconut Chicken
Thai Coconut Chicken


  • 2 chicken breasts, cut into bite-sized pieces
  • 2 garlic cloves, minced
  • 4 teaspoons coconut oil, divided
  • 1 red bell pepper, cut into strips
  • 3 tablespoons chopped cilantro leaves
  • 1 fresh chile de arbol, seeded and minced
  • 1 teaspoon soy sauce
  • ½ teaspoon fresh lemon zest
  • ½ teaspoon grated fresh ginger root
  • 1 (7 ounce) can coconut milk
  • 1 teaspoon brown sugar


  1. Mix chicken with minced garlic in a bowl.
  2. Heat 2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Fry bell pepper in hot oil until beginning to soften, 2 to 3 minutes; remove with a slotted spoon to a bowl.
  3. Heat remaining 2 teaspoons coconut oil in the wok and reduce heat to medium. Cook chicken in hot oil until no longer pink in the center, about 5 minutes.
  4. Return bell pepper to the wok; add cilantro, chile pepper, soy sauce, lemon zest, and ginger; continue to stir-fry for 2 to 3 minutes more.
  5. Pour coconut milk over the chicken stir-fry; add brown sugar and stir to dissolve. Reduce heat to low, bring to a simmer, and cook until the sauce thickens slightly, 13 to 15 minutes.
Mealthy tip:

If gluten is a concern, switch out the soy sauce for a gluten-free alternative such as tamari.


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of George Delamea

George Delamea says:

This is a solid, if simple, stir-fry. I used a serrano pepper. It was what I could find.

Image of Randall Hauk

Randall Hauk says:

I have to admit that I did not use the same chile here, because I've never seen one fresh (to my knowledge) and prefer the Fresno chile in my thai food. Made this for my own lunch one day because being a small-town Michigander somehow led to me feeling like Thai was my "comfort food." The zest did okay, but I think next time I might use some juice too and maybe flip the soy sauce for some fish sauce. The soy simply doesn't quite bring as much to the party as does fish sauce. Try that, too!

Image of Anthony Cohen

Anthony Cohen says:

Made this dish using tamari instead of soy sauce. Love the different gluten free options. The coconut chicken was fantastic, and paired perfectly with rice. I also added some Thai red curry.

Image of Steven Gomes

Steven Gomes says:

Made Thai coconut shrimp instead of chicken. So much flavor and perfect when served with Jasmine rice. Only thing I changed was I left out the brown sugar.

Image of Kaylee Adams

Kaylee Adams says:

Tamari was the perfect alternative for soy sauce. I used dried cayenne instead of chile de arbol, it usually works well as a substitute. Perfect recipe, especially with basmati rice.