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This Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes is a fusion of Thai flavors. It’s the perfect bowl of warming comfort food that’s full of color and flavor. Made with chicken breasts or thighs, spices, sweet potatoes, bell peppers and creamy coconut milk. It’s cozy, creamy, just perfectly spicy, and filled with vegetables. Finish each bowl off with steamed rice, herbs, and plenty of lime.
And here we are, the first recipe of the new year. I’m not sure I’m ready for another full year of recipes (when you start to think about it…it’s a lot of recipe). But ready or not I’m excited, especially for the recipes I already know I have coming.
I wasn’t sure what to post today, I had some options, but this ended up feeling like a good fit. It’s healthy, but cozy. And since we’re enjoying below freezing temps here, I decided that this is what I’d want to be making today.
Plus, I love the colors, the flavors, and the fact this is pretty simple to make.
The details – start with seasoning the chicken
The spice mix on the chicken is key to the flavor. It’s a mix of turmeric, ginger, and black pepper. Toss the chicken with the spices. Then, if you can, let the chicken sit in the spices to take on ever more flavor. You don’t have to do this, but an overnight hang in the fridge does add a little more flavor to the dish.
That’s really the only “prep” step.
Next, sear the chicken in a big dutch oven style pot and get it a little crispy. Then pull the chicken out and in goes everything else. Sauté the vegetables, bell peppers, shallots, and garlic, and add chili flakes to taste. Then toss in the sweet potato and pour over the coconut milk.
I love adding a couple tablespoons of fish sauce too. I highly recommend this, but you can use soy sauce as well.
Braising
When everything is in, just cover the pot and let the chicken slowly cook in the coconut milk. It doesn’t take too long, about 25 minutes or so for thighs, shorter if you’re using breasts.
The the coconut milk is obviously creamy and flavorful. But it also prevents the chicken from drying out and creates super tender pieces of chicken.
Since this is such a saucy dish, I love to make a big pot of steamed rice and serve the chicken over the rice. Then top the chicken with lots of Thai basil, lime juice, and salty peanuts for a nice crunch…so delicious!
This one is simple, healthy, and delicious. It’s the perfect (non-boring) recipe to really kick off the new year!! Oh and lastly, while it’s not traditional to Thai cooking, a side of fresh, warm naan is especially delicious with this creamy curry sauce.
Looking for other healthy dinner recipes? Here are my favorites:
30 Minute Creamy Thai Turmeric Chicken and Noodles
Healthier Italian Wedding Soup with Lemon and Garlic
25 Minute Thai Black Pepper Chicken and Garlic Noodles
Lastly, if you make this Coconut Milk Braised Black Pepper Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes
Servings: 6
Calories Per Serving: 547 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless, skinless, chicken thighs or breasts, cut into 2-inch chunks
- 1 tablespoon ground turmeric
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- kosher salt
- 3 tablespoons sesame oil or extra virgin olive oil
- 2 bell peppers, sliced
- 2 medium shallots, chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon chili flakes, or more
- 2 cups cubed sweet potatoes
- 2 cans (14 ounce) full-fat coconut milk
- 2 tablespoons fish sauce (or soy sauce)
- 1/2 cup fresh cilantro, chopped
- steamed rice, for serving
- 1/2 cup Thai basil leaves
- 2 limes
- roasted peanuts
Instructions
- 1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan. 3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.
This was so delicious! Definitely going to make it again!
Thanks from Ireland
Hey Amy,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
I am obsessed with this recipe. It’s even better the next day— which is crazy, but it’s SO good when you make it!
Hey Alex,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
I followed this recipe almost to the T. I used Soy Aminos instead of Soy Sauce/Fish Sauce, and skipped the Thai Basil, mostly because our grocery story didn’t have it.
It was the best thing I’ve made in a long time. Great flavors (sweet, savory, and a little zing from the lime) and texture (the sweet potatoes melted in your mouth, plus crunch from the peanuts), absolutely perfect for a cold winter night.
It was SO easy to make, and above all called for wholesome ingredients that made the dish completely satisfying.
10/10 will make again.
Hey Andrea,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Hi! I wondered if it would work to use half chicken broth/half coconut milk? I have some dietary restrictions with portions of certain foods, and coconut milk is one of them. Thanks so much!
Hey Samantha,
Totally! That would work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made your recipe tonight. OMG! So much flavor. Made it according to the recipe. It was delicious!
Hey Lisa,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
I really enjoyed this recipe! I halved it, but otherwise followed the recipe. It was a really comforting dish, it will stay in the rotation!
Hi Abigail,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
This was super easy and fast! I added a little more fish sauce and some chili crisp for salt and spice levels. Used white and yellow sweet potatoes which was nice. I am going to make a vegan version with tofu (vegan fish sauce) and report back!
Hey Claudia,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
This recipe is absolutely amazing. I used jasmine rice and cooked it in coconut milk and chicken broth. When it was cooked I added cilantro, lime, salt, and some sesame oil into the rice. In addition to the amazing recipe, I did add chopped basil and lime juice after the chicken was cooked, when I added the cilantro.
When I served the dish I topped the dish with dry honey roasted peanuts, green onions, and more chopped basil and cilantro. It was so fresh tasting and all the flavors came together perfectly. Thank you for the recipe!!!
Hi Susan,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
I made this with tofu instead of chicken, and it was easy and delicious! I didn’t have fish sauce, so I used soy sauce. My husband doesn’t care much for tofu, but he liked this recipe!
Hey Yvonne,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Thoughts on making this in an instant pot? Can I sear the chicken and veggies, add the coconut milk and pressure cook together? Or does coconut milk not do well in there? Thanks for creating a delicious looking recipe!
Hey Allison,
I bet that would work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
Did y’all use reg or unsweetened coconut milk?
Hi Claire,
I like to use unsweetened coconut milk. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I really want to try this, looks so yummy!! My husband really doesn’t like cumin… any suggestions for a substitute or is it just as good if I omit?
Hey Whitney,
You can just skip it. I hope you love the recipe, please let me know if you give it a try! xTieghan
Fantastic! It’s a keeper. Thanks for sharing!
Hi Courtney,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
I made this per recipe directions. It is SO good: flavorful, pretty, aromatic.The only thing I would change would be to use one can of coconut milk instead of two. It was a lot of liquid, almost leaving the dish more soup-like. But this will be in my menu rotation for sure!
Hey Maud,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
I second your opinion to only need one can of coconut milk. But I made the mistake of still using 2 tablespoons of fish sauce. Bleh it overwhelmed since the ratio was now skewed. So I added some whole milk since I didn’t have a second can of coconut milk. Definitely helped! But next time I will use less fish sauce too.
Okay WOW this was amazing. I love how simple the ingredients are but the flavour comes out so complex. So good! Will be making this over and over again!
Hey Melody,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan