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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made this tonight for tea and it was excellent!! 5 stars all round – shall be making again when I have friends round
Hi Laura,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
What are the nutritional facts on this broken down
Hi Mary,
Sorry, I don’t have that info, just the estimated calorie count. Please let me know if you have any other questions! xTieghan
When the recipe calls for bell pepper, does it matter which color bell pepper?
Hey Jessica,
You can use any bell pepper that you like:) I hope you love this recipe, please let me know if you give it a try! xTieghan
This was delicious and we loved it, however, next time I’ll use only 1 can of coconut milk and sub the other can with my homemade bone broth. I am pregnant but my acid reflux was awful!
Hey Jenna,
I love to hear that this recipe was a winner, thanks so much for testing it out! Sorry to hear about the reflux. Have a great week! xTieghan
Could I use low fat coconut milk? Or would that make the broth too thin?
Hi Caroline,
That will work well for you! I hope you love this recipe, please let me know if you have any other questions! xTieghan
Delicious we made this last night but there wasn’t any cumin in the recipe but you have it in the IG video can you please tell me how much ?
Hey Suzi,
If you would like, I like to add 1 teaspoon of cumin to the chicken. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This looks yummy! Can you substitute the sweet potato for russet potato? Can’t wait to try!!
Hey Margaret,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
This sounds amazing! What would be a good substitute for cilantro?
Hey Laura,
Thanks so much! You could do parsley in place of the cilantro. Please let me know if you give the recipe a try, I hope you love it! xTieghan
That looks delicious! Would it work in a slow cooker as well?
Hey Hannah,
Yes, I think that would work well for you, I would do 6-8 hours on low. I hope you love this recipe, please let me know if you give it a try! xTieghan
Can you indicate how I could make this is either a slow cooker or Instapot?
Hey Nelsa,
I would do 8 minutes high pressure in the instant pot or 6-8 hours on low in the slow cooker. I hope you love this recipe, please let me know if you give it a try! xTieghan
Haven’t yet made the recipe, but think that toasted pumpkin or sunflower seeds would be a great substitute. I prefer not to eat peanuts(because of aflatoxins) so I always use alternate nuts or seeds as a substitute.
I hope you love the recipe Susanna!
What would be a good substitute for the peanuts? Can’t do any nuts due to allergies. Thanks!
Roasted chickpeas would be a good “crunch” substitute. Otherwise I would just omit them.
Great idea!
Hi Dana,
I would just skip the peanuts. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Just finished this up for dinner and it was delicious!!! All four of my kids were gobbling it down! That’s a win in my book! I was sad I couldn’t find any Thai basil (we love it!) But haven’t found an Asian mart or anywhere near by that sells it. Where do you get your Thai basil? Thank you for all your amazing recipes! ❤️
Hey Alicia,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! I typically find my Thai Basil at Whole Foods. xxTieghan
Absolutely delicious! Very quick and easy weeknight meal! Great leftovers.
Hi Carly,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
A question for you, dear Tieghan: This splendid looking recipe says to cut the chicken in 2″ chunks, but the fotos look like whole thighs? Or am I just misreading the foto??
I can’t wait to try it & I want to get it right! TY for your constant inspiration!!
Hey Susan,
You will want to do 2 inch chunks:) I hope you love the recipe, please let me know if you give it a try! xTieghan