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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
This was DELICIOUS!! Served it over coconut rice. The leftovers, I will use for Stuffed Sweet Potatoes. We Loved this.
Hi Carol,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
I made this over the weekend and received major compliments from my boyfriend and his friends. It was the perfect meal after the snow we’d gotten the day before. Will definitely be making this again soon and recommending the recipe to my friends! Thanks so much for making me look like a real chef!
Hi Morgan,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
I made this on the weekend. It was so delicious with the most tender chicken I’ve had in a long time. Thanks so much for a keeper of a recipe. My family loved it!
Hi Nancy,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
I am pescatarian so do you think this would be good using salmon or another fish?
Hi Janice,
Totally, that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this with tofu instead of chicken and it was delish!
Hi Claudia,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
Super easy weeknight dish! It was even better the second day, flavors really came through!
Hey Natalie,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
This is great recipe! Even better the next day. I made it as described and we loved it.
Hey Coleen,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Is unsweetened coconut milk o.k. to use?
You bet!
This recipe was just ok for me. The flavors were ok but the sauce was too loose for me – maybe 1 can of coconut next time – and the sweet potatoes were so soft after 20 mins everything felt too mushy with the rice.
Hey Kristy,
Thanks for giving the recipe a try, sorry to hear it wasn’t enjoyed. xTieghan
Very tasty! Don’t skimp on the peanuts, lime wedges, & thai basil/ (or cilantro) at the end! Gives it an extra kick up!
Hi Elizabeth,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
This was really tasty. Full of flavour even with some variation. Only had one can of light coconut cream. And used bok choy instead of peppers. Sooo good!
Fantasic!! Very flavorful and warms you up from the inside out. Can’t wait to make this again!
Hi Felicia,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
This was delicious!! And so simple to prepare! Will definitely be making it again!
Hi Lara,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
Hi Natalie,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
This recipe was SO good and quite easy to make! The flavors were great. I ended up using 1 can of coconut and then broth. My liquid stayed on the creamier side versus the photos but was still very good! I also added a bit of heat with some seasoning for my husband. I can’t wait to make it again!!
Hi Katie,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
ABSOLUTELY AMAZING!! Thank You Tieghan for sharing your most delightful recipes with the world. I have made several of your culinary delights and ALL are utterly DELICIOUS! Your recipes never fail! You are the QUEEN of culinary arts!
Hi Cindy,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
OMG this was SO good. I have tried multiple Half Baked Harvest recipes, and this is definitely one of the BEST! So much flavor. Don’t neglect that lime at the end for a little citrus kick and peanuts for crunch. I also added some dried basil as it all simmered together since I didn’t have fresh to top it off with. Delicious delicious delicious!!!
Hey Sara,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
I got a large dutch oven for Christmas and christened it with this recipe. So delicious!! We ate it as a soup without rice. My husband is diabetic so rice isn’t our friend ?. The sweet potatoes are the perfect carb!
Hi Melinda,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT