Chicken and Coconut Milk with Smoked Garlic and Basil

Chicken and coconut milk are a really tasty combination, and a perfect way for anyone looking for a dairy free way to create a luxuriously creamy sauce.

This recipe uses fresh basil and smoked garlic to give it a rather sophisticated flavour; my son was not at all sure he was going to like it when I told him what was in it, but he quickly came back asking for more!

This chicken and coconut milk recipe uses basil and smoked garlic to create a sophisticated meal suitable for a gluten free and paleo diet from

Perhaps surprisingly it's a really quick and easy supper dish, we teamed it with some sweet potato noodles, which are one of the best gluten free noodles we've tried. 

Chicken and Coconut Milk - Nutritional Info

This chicken and coconut milk recipe uses basil and smoked garlic to create a sophisticated meal suitable for a gluten free and paleo diet from

1 cup of coconut milk provides 87% of the RDA of manganese. Many people who eat a processed food diet are deficient in this mineral, which, as it helps with the blood sugar regulation and fat and carbohydrate metabolism, could perhaps play a role in why so many people are becoming obese these days?

I'm no nutritional expert though, that's just me wondering out loud, but I'd love to hear from you if you have any information related to this.

Chicken thighs are great for families on a budget as they offer a lot of meat for the price when compared to chicken breast fillets. They are also a great source of vitamins A, K, B6 and B12 as well as providing niacin, folate, pantothenic acid and selenium.

Chicken and Coconut Milk Ingredients - Serves 6

  • 12 chicken thigh fillets (we like skin and boneless ones for ease)
  • 1 packet of creamed coconut with 600ml hot water  (or 1 can of coconut milk)
  • 1 tsp coconut oil
  • 12 basil leaves
  • 2 cloves garlic (we used smoked which adds an extra layer of flavour)
  • salt and pepper to taste
  • 2 tablespoons lemon juice
  • 1 tsp thickener - we used tapioca starch, you could use arrowroot or sweet potato starch
  • 1 tsp olive oil (optional)


  1. First of all cook your chicken thighs - we grilled ours using our #1 best kitchen gadget - the George Foreman grill.
  2. Chop the chicken into bite sized chunks.
  3. If you are using creamed coconut then make it into milk by adding the hot water. If you prefer you can strain the bits out with a sieve, we like to keep them in as it adds extra texture and mouth feel.
  4. Chop the basil leaves into small pieces.
  5. Crush the garlic cloves.
  6. In a small pan heat the coconut oil then gently fry off the garlic and basil. Do not allow it to burn.
  7. Add the coconut milk and chicken to the pan and stir through.
  8. Add the lemon juice, olive oil, salt and pepper to taste and cook on a low heat for a couple of minutes.
  9. Just before you are about to serve the dish, stir in the thickener, according to the instructions on the packet, and cook for 1 minute.
  10. Serve on a bed of noodles of choice or with a lovely big salad.

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Why not choose a dessert to follow your chicken and coconut milk dish?