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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.
Watch the How-To Reel
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 post was originally published on January 3, 2022
I just made this for dinner and it was delicious!!
Hey Elaine,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
It was delicious. I made it tonight and since I didn’t have any sweet potatoes on hand, I used yellow potatoes. Everyone in family loved it. I wasn’t sure about the rice and potatoes combo, but it was so good. A great dish for a cold night! Thank you Tieghan for another terrific recipe.
Hey Sheila,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
AMAZINGLY delicious on this cold evening. Added 2 teaspoons of Sambal Olek but otherwise made as posted. This absolutely rock!! Thank you Tieghan!
Brilliant idea!
Hey Pierre,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Hi Tieghan,
We’re not fans of sweet potatoes in our house. If we omit those, do you think we should substitute something else or just leave that ingredient out?
I really enjoy your recipes and your blog. Lots of fun!
Thanks,
Gayle
Hi Gayle,
You could totally just skip them or use something in their place like another veggie or regular potatoes. Please let me know if you give the recipe a try! xTieghan
Delicious recipe! Big hit in our house. We used 1/8tsp of chili flakes because we are babies with spice and loved it. When that lime hits your mouth, it is so satisfying!
Mine came out the colour of turmeric vs the dark brown colour!
Hey Melissa,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
How did you get that brown color? Mine came out white like the coconut milk.
Same here! The picture looks more of like a broth, too.
Hey Tina,
Was there anything you adjusted in the recipe? The turmeric should really give it that dark color. Let me know how I can help! xTieghan
be interesting to try this in an instant pot
I think that would work well for you Richard!! xT
Can’t wait! Do you think you could sub shrimp? Also what about using an instant pot?
Hi Leize,
Yes, the instant pot will work, I would do 8 minutes high pressure. Shrimp would be great! I hope you love the recipe! xTieghan
Can you make this vegetarian? Any substitute ideas?
Hi Kate,
Cauliflower would be great in place of the chicken to make this vegetarian. Please let me know if you have any other questions, let me know if you give it a try! xTieghan
Hi T! Do you need to peel the sweet potatoes prior?
Hi Brianna,
Yes, I would. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Is there a way to do this low and slow on the stove with a dutch oven? Or quicker cook only? Thanks!
Hey there,
Sure, you could simmer on low for 2-3 hours. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Would butternut squash work well instead of sweet potatoes
Hi Rebecca,
Yes, that would be a great idea! I hope you love this recipe! xTieghan
Hi, when do you add the chicken back in? Can you please clarify? Can’t wait to make this tonight! Thanks!
After you brown it, remove it from the pan, sauté the rest of the veggies and then return to the pan and add the rest of the ingredients, the coconut milk etc…
Hi Audrey,
So sorry for any confusion, you will add the chicken back in step 3 with the milk. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
Can’t wait to try this! My 2.5 month old was just diagnosed with some food allergies so I’ve been searching for recipes that fit his new gluten free and peanut free requirements while I’m nursing him. Will just replace the peanuts with cashews! Thanks for the inspiration!!
I hope you love the recipe Krystal, let me know if you give it a try! xTieghan
So, when do you add the chicken back to the pot?
The recipe states to take it out after searing, but then to cook the dish until the chicken is cooked through. (Steps #2 and #3.)
Do you add the chicken back in with the garlic, pepper flakes, bell peppers, and shallots? Sweet potatoes? Coconut milk and fish/soy sauce?
Any clarity is appreciated. Thanks.
Hi there,
Sorry for any confusion, yes you will add the chicken back with the coconut milk. Please let me know if you give the recipe a try, I hope you love it! xTieghan
When do you add the chicken back in? After the coconut milk has been added?
Hey Jacki,
Yes, so sorry for any confusion, you will add the chicken back with the coconut milk. I hope you love the recipe, please let me know if you give it a try! xTieghan
It seems so juicy and delicious !!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!!