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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
Wow! Delicious! Packed with flavor and the perfect warm meal for a cold Iowa night. My husband is on a low sodium diet. This fit the bill. I omitted the salt and used low sodium soy sauce and it was still So flavorful! Thank you for this recipe!
Hi Becky,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Amazing! Only thing I changed was added a lot of salt and pepper. Also think it is missing spice.
Next time I will add more chili flakes and a few hot peppers.
Easy, yummy meal.
Hi Cynthia,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Hi! Just made this tonight; haven’t tried it yet, but it smells amazing!
Question: Did you mean two cups of coconut milk instead or 2 cans? Mine seem very watery/liquid-y. Is that how its supposed to be? Thanks for this one, I love all your recipes!
Hi Susan,
Thanks so much for giving the recipe a try. Yes, the 2 cans is correct, this is meant to be a broth, not a thick sauce. I hope you love the recipe, let me know how it turns out! xTieghan
Perfection, we were licking that broth off our plates! I looked for basil at 2 stores but couldn’t find it (Chicago winter/covid!), so I’m looking forward to see how the flavors change with it next time! Thanks for a great recipe.
Hi Natalie,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
It was so delicious!
My sweet potatoes didn’t cook enough. I think next time I’ll sauté for a little bit (5 mins) before I add the coconut milk.
Hi Sarah,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
This was crazy delicious! We made it w/o the chili cuz my daughter doesn’t like spicy, and it was still amazing! And the chicken was SO TENDER!!! Next time I am going to prepare double the chicken and use it to make curry chicken salad! YUMMY!
Hi Samantha,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Thank you for taking the time to create these recipes – this one is Whole30 compliant! Great by itself or over cauliflower rice.
Sans peanuts of course 🙂
Hi Jessica,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan
Would cashews be a decent sub? Peanut allergy in our house
Hey Jayme,
Totally, that would work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
This was so delicious!!! I noted the writer below to chop the sweet potatoes on the smaller side, which worked out perfectly. Added a splash or two of soy sauce and fish sauce at the end because salt lol we will certainly be making this again!!
Hi Kaitlyn,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Omg!!!! This was amazing!!!!
Hi Patricia,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
I served this over brown rice and it was delicious, nutritious and comforting. I was a little concerned the sweet potatoes wouldn’t cook within the time frame, but I cut them in 1 inch chunks and they were perfect.
Hi Bonnie,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
This recipe was excellent, I will confirm. But, does no one else take issue with the “Prep Time of 15 minutes”? I am not a novice cook, I’ve been at this for years. But my experience in making this recipe, and just in reading over the “prep” needs before actual cook time, the “Prep Time of 15 minutes” is completely unrealistic. Consider: measuring & combining spices for chicken; dicing 2 lbs chicken breasts & mixing with spices; seeding & slicing 2 bell peppers; chopping 2 shallots & 4 cloves garlic; peeling & cubing 2 cups sweet potatoes; and additional prep. 15 minutes Prep Time is completely unrealistic. Anyone else on this?
Hi Tonya,
Thanks so much for giving the recipe a try, sorry this took longer than expected! xTieghan
So not 15m prep, and I consider myself a solid “amateur+” home chef. I may have spent 15m alone on the chicken. ?
I can not really comment on how the dish as described above turned out, though, because I changed a few things. I subbed in Korean Sweet Potatoes (sweeter than “regular”) because that’s what I had, and baked them to mellow the sweetness and cubed them afterwards. I also left the rubbed chicken in the refrigerator for something like 18hrs, after which it was grilled. Happiness around the table.
Hi Victoria,
Sorry this took you longer than expected, thanks for giving the recipe a try! xTieghan
This was excellent. I used boneless thighs and came out so tender and flavorful. It was just as good if not better than my favorite Thai restaurant. I don’t like sweet potato so subbed out for chunked zucchini at the last 10 minutes of cooking and came out great. My sauce was a little loose so read one of the other reviews and tossed in a heaping scoop of Greek yogurt and it was perfect! The flavors are perfect too. Would definitely make this again??
Hi Julie,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
I absolutely loved this dish. I appreciated this opportunity to try something completely different for our household.
Hi Erin,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Made this for supper tonight. OMG it is soooo delicious! Will make often. Had fresh ginger, so added that with the garlic. Thank you for an awesome recipe ?
Hi Joan,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Easy, made plenty and very saucy which I like. My hubs said this is a keeper.
Hi Connie,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan