18 Creamy Coconut Milk and Chicken Savory Recipes

Craving rich, comforting flavors without the fuss? These 18 creamy coconut milk and chicken recipes are your ticket to easy, satisfying meals any night of the week. From cozy curries to luscious one-pot wonders, each dish blends tender chicken with velvety coconut milk for a touch of tropical indulgence. Get ready to upgrade your dinner rotation—your taste buds (and your family) will thank you!

Creamy Coconut Chicken Curry

This comforting curry balances rich coconut milk with warm spices for a weeknight-friendly dish that feels like a hug in a bowl.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 cup chopped cilantro

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium-high. Add chicken and cook 5 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes. Add 3 garlic cloves, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp red pepper flakes. Cook 1 minute until fragrant.
3. Pour in 1 can coconut milk, scraping up browned bits. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar. Return chicken to skillet and simmer 15 minutes until sauce thickens slightly.
4. Remove from heat. Stir in 1 tbsp lime juice and top with 1/2 cup cilantro.

The magic here? Browning the chicken first adds depth, while lime juice at the end brightens the creamy sauce perfectly.

Tip: For extra veggies, stir in 2 cups spinach with the coconut milk.

Thai Coconut Chicken Soup

This fragrant, creamy soup balances spicy, sour, and sweet flavors—perfect for when you crave something cozy but exciting.

Ingredients:

• 1 tbsp coconut oil
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 4 cups chicken broth
• 1 (13.5-oz) can full-fat coconut milk
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 3 slices galangal (or ginger)
• 2 Thai chilies, lightly smashed (adjust to taste)
• 8 oz mushrooms, sliced
• 1/4 cup cilantro, chopped

Instructions:

1. Heat 1 tbsp coconut oil in a pot over medium-high. Add chicken and cook until no longer pink, about 5 minutes.
2. Pour in 4 cups chicken broth, 1 can coconut milk, 3 tbsp fish sauce, 2 tbsp lime juice, and 1 tbsp brown sugar. Stir to combine.
3. Add lemongrass, galangal, and Thai chilies. Simmer uncovered for 10 minutes to infuse flavors.
4. Add mushrooms and cook 5 more minutes until tender. Discard lemongrass and galangal.
5. Garnish with cilantro and serve hot.

The magic here? The broth—silky from coconut milk, tangy with lime, and just spicy enough to wake up your taste buds.

Tip: For extra richness, swirl in a spoonful of coconut cream right before serving.

Coconut Milk Braised Chicken Thighs

These tender chicken thighs simmer in a creamy, aromatic coconut broth—comfort food with a tropical twist that’s weeknight-easy but special enough for guests.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 tsp salt
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large Dutch oven over medium-high. Pat chicken thighs dry and sear skin-side down for 5–6 minutes until golden. Flip and cook 2 minutes more, then transfer to a plate.
2. Reduce heat to medium. Add onion and cook 3 minutes until softened. Stir in garlic, ginger, turmeric, and red pepper flakes; cook 30 seconds until fragrant.
3. Pour in coconut milk, scraping up browned bits. Stir in fish sauce, brown sugar, and salt. Return chicken to the pot, skin-side up. Simmer uncovered for 25 minutes, spooning sauce over occasionally, until chicken reaches 165°F.
4. Remove from heat. Stir in lime juice and garnish with cilantro.

The magic here? The coconut milk reduces into a velvety sauce that clings to the chicken, balancing richness with bright lime and spice. Serve over jasmine rice to soak it all up.

Tip: For extra depth, toast the turmeric and red pepper flakes in the oil for 10 seconds before adding the aromatics.

Spicy Coconut Chicken Stir-Fry

This vibrant stir-fry packs a punch with creamy coconut milk and a kick of chili, all ready in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 1 lb boneless, skinless chicken thighs, sliced into thin strips
• 1 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (13.5 oz) can coconut milk
• 2 tbsp soy sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tsp brown sugar
• 1/2 tsp salt
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink, stirring occasionally.
2. Push chicken to one side of the pan. Add bell pepper, snap peas, garlic, and ginger. Stir-fry for 3 minutes until veggies are crisp-tender.
3. Pour in coconut milk, soy sauce, sriracha, brown sugar, and salt. Stir to combine, then simmer for 4–5 minutes until the sauce thickens slightly.
4. Remove from heat and top with cilantro. Serve with lime wedges for squeezing.

The magic here? The coconut milk mellows the heat while keeping the dish luxuriously rich—no takeout compares!

Tip: For extra depth, toast a sprinkle of shredded coconut as a garnish.

Coconut Milk Chicken Adobo

This Filipino-inspired twist on classic adobo swaps vinegar’s sharpness for creamy coconut milk, creating a rich, tangy-sweet sauce that clings to tender chicken.

Ingredients

• 2 lbs bone-in chicken thighs (skin-on)
• 3 tbsp soy sauce
• 3 tbsp apple cider vinegar
• 1 (13.5 oz) can full-fat coconut milk
• 6 garlic cloves, smashed
• 1 tbsp whole black peppercorns
• 3 bay leaves
• 1 tbsp brown sugar
• 1 tbsp neutral oil (like avocado)

Instructions

1. Heat 1 tbsp neutral oil in a deep skillet over medium-high. Sear chicken thighs skin-side down for 5 minutes until golden; flip and cook 3 more minutes. Transfer to a plate.
2. Reduce heat to medium. Add 6 smashed garlic cloves and sauté 30 seconds until fragrant. Pour in 3 tbsp soy sauce, 3 tbsp apple cider vinegar, 1 can coconut milk, 1 tbsp black peppercorns, 3 bay leaves, and 1 tbsp brown sugar. Stir to combine.
3. Return chicken to the skillet, skin-side up. Simmer uncovered for 25 minutes, spooning sauce over occasionally, until chicken reaches 165°F internally and sauce thickens slightly.
4. Discard bay leaves. Serve over rice, drizzled with extra sauce.

The magic here? Coconut milk mellows the vinegar’s bite while adding a velvety texture that makes this adobo downright luxurious.

Tip: For extra depth, toast the peppercorns in a dry pan for 1 minute before adding them to the sauce.

Jamaican Coconut Chicken Stew

This rich, aromatic stew brings Caribbean warmth to your kitchen with tender chicken simmered in creamy coconut milk and bold spices.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 scotch bonnet pepper (or habanero), seeded and minced
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (13.5 oz) can coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Brown chicken thighs for 4 minutes per side, then transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, bell pepper, scotch bonnet, 1 tbsp thyme, 1 tsp allspice, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes until fragrant.
3. Pour in coconut milk and chicken broth, scraping up browned bits. Return chicken to the pot, cover, and simmer for 25 minutes on low.
4. Stir in 1 tbsp lime juice. Garnish with green onions and serve over rice.

The magic here? Allspice and coconut milk create a velvety sauce with just enough heat from the scotch bonnet to keep things exciting.

Tip: For extra depth, toast the allspice in a dry pan for 30 seconds before grinding.

Coconut Milk Chicken and Rice

This creamy, fragrant one-pot wonder is like a tropical vacation for your taste buds—minus the sunscreen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup chicken broth
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp coconut oil
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup cilantro, chopped (for garnish)
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium-high. Add chicken thighs and sear 4 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté diced onion for 3 minutes until soft. Add 3 minced garlic cloves and 1 tbsp grated ginger; cook 1 minute until fragrant.
3. Stir in 1 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper. Add 1 cup rinsed jasmine rice, tossing to coat in spices.
4. Pour in 1 can coconut milk and 1 cup chicken broth, scraping up any browned bits. Nestle chicken thighs into the rice. Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes.
5. Remove from heat (keep covered!) and let steam 5 minutes. Fluff rice with a fork, garnish with 1/4 cup cilantro, and serve with lime wedges.

The magic here? The rice absorbs all that coconutty richness while staying perfectly fluffy—no mushy grains allowed.

Tip: For extra depth, toast the rice in the spices for 1 minute before adding liquids.

Coconut Chicken Noodle Soup

This creamy, fragrant soup blends the comfort of classic chicken noodle with rich coconut milk and a hint of spice—perfect for cozy weeknights.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 lb boneless chicken thighs, sliced thin
• 4 cups chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp turmeric
• 4 oz rice noodles
• 1 cup shredded carrots
• 1 lime, juiced
• Fresh cilantro and sliced jalapeño (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium. Add onion, garlic, and ginger; sauté 3 minutes until softened.
2. Add chicken thighs and cook 5 minutes, stirring occasionally, until no longer pink.
3. Pour in 4 cups chicken broth, 1 can coconut milk, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tsp turmeric. Simmer 10 minutes.
4. Add rice noodles and carrots; cook 5 minutes until noodles are tender.
5. Stir in lime juice. Ladle into bowls and top with cilantro and jalapeño.

The magic here? Coconut milk adds silkiness without heaviness, while fish sauce and lime keep the broth bright and layered.

Tip: For extra depth, toast the rice noodles dry in the pot for 1 minute before adding liquids.

Grilled Coconut Chicken Skewers

These juicy skewers are infused with tropical coconut flavor and just the right amount of spice—perfect for your next backyard BBQ or weeknight dinner with a twist.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup coconut milk (full-fat)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 tsp grated fresh ginger
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together the coconut milk, soy sauce, honey, lime juice, ginger, garlic, red pepper flakes, and salt. Add the chicken pieces, tossing to coat. Cover and marinate in the fridge for at least 1 hour (or up to 4 hours).
2. Thread the chicken onto soaked skewers, leaving a little space between pieces. Discard excess marinade.
3. Preheat a grill or grill pan to medium-high (about 400°F). Grill the skewers for 5–6 minutes per side, turning once, until the chicken is charred at the edges and reaches 165°F internally.

The coconut milk keeps the chicken incredibly tender while adding a subtle sweetness that pairs perfectly with the smoky grill marks. Serve with extra lime wedges for a bright finish!

Tip: For extra flavor, brush the skewers with a little extra coconut milk during the last minute of grilling.

Coconut Milk Chicken Pot Pie

This creamy, tropical twist on classic chicken pot pie swaps heavy cream for rich coconut milk, adding a subtly sweet depth to every bite.

Ingredients:

• 1 store-bought pie crust (or homemade, thawed if frozen)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas
• 2 cups shredded cooked chicken
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions:

1. Preheat oven to 400°F. Roll out pie crust to fit a 9-inch pie dish; set aside.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until fragrant. Add carrots and cook for 5 more minutes until slightly softened.
3. Sprinkle flour over vegetables and stir for 1 minute. Slowly pour in coconut milk, stirring constantly until thickened (about 3 minutes). Stir in peas, chicken, salt, pepper, and thyme.
4. Pour filling into pie dish, top with crust, and crimp edges. Cut 3 small slits in the center. Bake for 25 minutes until crust is golden and filling bubbles.

The coconut milk creates a luxuriously velvety sauce that pairs perfectly with the flaky crust—no one will guess it’s dairy-free!

Tip: For extra crunch, brush the crust with melted coconut oil before baking.

Coconut Chicken and Vegetable Stir-Fry

This creamy, tropical stir-fry is a weeknight lifesaver—packed with tender chicken, crisp veggies, and a dreamy coconut sauce that comes together in minutes.

Ingredients:

• 1 lb boneless, skinless chicken thighs, sliced into ½-inch strips
• 2 tbsp coconut oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 cup shredded carrots
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• ½ cup canned coconut milk (full-fat)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• ¼ tsp red pepper flakes
• ¼ cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp coconut oil to the skillet. Toss in bell pepper, snap peas, carrots, garlic, and ginger. Stir-fry for 3–4 minutes until veggies are crisp-tender.
3. Pour in ½ cup coconut milk, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, and ¼ tsp red pepper flakes. Stir to combine, then return chicken to the skillet. Simmer for 2–3 minutes until the sauce thickens slightly.
4. Remove from heat and sprinkle with ¼ cup cilantro. Serve over rice or noodles.

The magic here? The coconut milk mellows the heat from the ginger and pepper flakes while keeping the sauce luxuriously silky—no heavy cream needed!

Tip: For extra crunch, toss in a handful of toasted cashews just before serving.

Coconut Milk Chicken Fricassee

This creamy, comforting fricassee blends tender chicken with rich coconut milk for a dish that feels both cozy and a little exotic.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup chicken broth
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken thighs and sear 5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté diced onion for 3 minutes until soft. Add 3 minced garlic cloves and sliced bell pepper, cooking 2 more minutes.
3. Pour in 1 can coconut milk, 1/2 cup chicken broth, 1 tbsp lime juice, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Stir well, scraping up browned bits.
4. Return chicken to the skillet. Simmer uncovered 15–20 minutes, until sauce thickens slightly and chicken reaches 165°F internally.
5. Garnish with fresh cilantro before serving.

The magic here is in the balance: tangy lime and smoky paprika cut through the coconut milk’s richness for a sauce you’ll want to spoon over everything.

Tip: For extra depth, toast the cumin and paprika in the dry skillet for 30 seconds before adding oil in Step 1.

Coconut Chicken and Sweet Potato Stew

This cozy stew blends tender chicken, creamy sweet potatoes, and rich coconut milk for a dish that’s both comforting and vibrant.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large sweet potato, peeled and diced (about 3 cups)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and ginger; cook for 1 minute until fragrant.
2. Add chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Sprinkle with 1 tbsp curry powder, 1 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper; stir to coat.
3. Pour in coconut milk and chicken broth, scraping up any browned bits. Add sweet potato, bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until sweet potatoes are tender.
4. Remove from heat, stir in 1 tbsp lime juice, and garnish with cilantro.

The coconut milk adds a silky richness that balances the earthy turmeric and sweet potatoes perfectly—no cream required!

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it.

Coconut Milk Chicken Alfredo Pasta

This twist on classic Alfredo swaps heavy cream for rich coconut milk, adding a subtle tropical sweetness to every bite.

Ingredients:

• 8 oz fettuccine pasta
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook fettuccine according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes per side until golden. Transfer to a plate.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Pour in coconut milk, scraping up any browned bits. Simmer for 3 minutes.
4. Stir in Parmesan, salt, black pepper, and red pepper flakes (if using) until smooth. Add cooked pasta and chicken, tossing to coat. Thin with reserved pasta water if needed.
5. Garnish with parsley and serve immediately.

The coconut milk lends a velvety texture without overpowering—just wait for that first creamy, garlicky forkful!

Tip: For extra depth, toast a handful of shredded coconut as a topping.

Coconut Chicken and Lentil Curry

This creamy, spiced curry is a one-pot wonder—packed with tender chicken, hearty lentils, and just the right kick of warmth.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup dried green or brown lentils, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 (14-oz) can coconut milk
• 2 cups low-sodium chicken broth
• 1 tbsp lime juice
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, ginger, 1 tbsp curry powder, and 1 tsp turmeric, cooking for 1 minute until fragrant.
2. Add the chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Pour in the coconut milk, 2 cups chicken broth, lentils, and 1 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes until lentils are tender and chicken is cooked through.
3. Stir in 1 tbsp lime juice, then taste and adjust salt if needed. Garnish with cilantro before serving.

The magic here? The lentils soak up all the rich coconut broth, making every bite deeply flavorful without feeling heavy.

Tip: For extra texture, toast a handful of cashews and sprinkle them on top.

Coconut Milk Chicken Enchiladas

These creamy, slightly sweet enchiladas are a tropical twist on a classic—perfect for shaking up taco night with minimal effort.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (13.5 oz) can full-fat coconut milk
• 1 (4 oz) can diced green chiles
• 8 (6-inch) corn or flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. In a bowl, mix chicken, 1/2 cup coconut milk, green chiles, lime juice, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt.
2. Warm tortillas briefly to soften. Divide filling among them, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Pour remaining coconut milk over the top, then sprinkle evenly with Monterey Jack cheese.
4. Bake 20–25 minutes until bubbly and golden. Garnish with cilantro.

The coconut milk adds a silky richness that balances the tangy chiles—no heavy cream needed!

Tip: For extra flavor, toast the tortillas lightly before filling.

Coconut Chicken and Mushroom Risotto

This creamy Coconut Chicken and Mushroom Risotto is comfort food with a tropical twist—rich coconut milk balances the earthy mushrooms for a dish that feels indulgent yet weeknight-friendly.

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 1 (13.5 oz) can full-fat coconut milk
• 3 cups low-sodium chicken broth, warmed
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Add chicken and cook until browned, about 5 minutes. Transfer to a plate.
2. In the same pot, add mushrooms and onion; sauté until softened, 4 minutes. Stir in garlic and cook 30 seconds.
3. Add Arborio rice, toasting for 1 minute. Pour in coconut milk and 1 tsp salt and ½ tsp black pepper, stirring until mostly absorbed.
4. Reduce heat to medium-low. Add warm broth, ½ cup at a time, stirring frequently until liquid is absorbed before adding more (about 20 minutes total). Return chicken to the pot halfway through.
5. Once rice is tender and creamy, remove from heat. Top with cilantro.

The coconut milk adds a subtle sweetness that makes this risotto stand out—no cheese needed for creaminess! Tip: For extra depth, stir in 1 tsp fish sauce with the coconut milk.

Coconut Milk Chicken Tacos

These creamy, slightly sweet coconut milk chicken tacos are a fun twist on taco night—tender chicken simmered in rich coconut milk with just the right kick of spice.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1 tbsp olive oil
• 8 small corn tortillas, warmed
• Fresh cilantro, diced red onion, and lime wedges for serving

Instructions:

1. In a bowl, whisk together coconut milk, lime juice, soy sauce, honey, cumin, smoked paprika, red pepper flakes, and salt.
2. Heat olive oil in a large skillet over medium-high. Add chicken thighs and cook for 3–4 minutes per side until lightly browned.
3. Pour the coconut milk mixture over the chicken, reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and chicken shreds easily.
4. Remove chicken, shred with forks, and return to the skillet to coat in the sauce. Warm tortillas in a dry pan.
5. Serve shredded chicken in tortillas topped with cilantro, red onion, and lime wedges.

The magic here? The coconut milk makes the chicken luxuriously tender while balancing the smoky spices—no one will guess how simple it is!

Tip: For extra flavor, toast the tortillas directly over a gas flame for 10 seconds per side.

Conclusion

With 18 rich and flavorful recipes, this roundup proves just how versatile coconut milk and chicken can be! Whether you’re craving comfort food or something new, there’s a dish here for every home cook. We’d love to hear which recipe you try first—drop a comment below and share your favorites on Pinterest. Happy cooking!