Thai Coconut Lime Chicken
Ah, Thai Coconut Lime Chicken —just saying the name makes my mouth water!
This dish is a symphony of flavors: creamy coconut milk, zesty lime, and tender chicken come together in a way that feels like a warm hug for your taste buds.
Whether you’re cooking for yourself or hosting friends, this recipe will have everyone asking for seconds. It’s quick, easy, and packed with bold flavor—perfect for busy weeknights or lazy weekends.
Let’s dive into this tropical twist on comfort food!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Prep Your Ingredients
Start by prepping all your ingredients—it’s always easier when everything’s ready to go. Slice up garlic, ginger, and scallions; zest and juice your limes; and measure out your spices. Having everything prepped and within arm’s reach will make the cooking process smooth and stress-free.
Step 2: Sear the Chicken
Heat a splash of oil in a skillet over medium-high heat. Pat the chicken dry with paper towels (this helps it brown beautifully) and season it lightly with salt and pepper. Add the chicken to the hot skillet and sear until golden brown on both sides. Don’t worry about cooking it through just yet—we’ll finish it off later. The goal here is to create a flavorful crust that locks in juices. Once seared, remove the chicken from the pan and set it aside on a plate.
Step 3: Build the Sauce Base
In the same skillet, add a bit more oil if needed, then toss in your aromatics—garlic, ginger, and scallions. Sauté them until they’re fragrant and softened, which should take just a couple of minutes. Next, pour in the coconut milk and chicken broth, scraping up any browned bits stuck to the bottom of the pan. These bits are packed with flavor, so don’t skip this step! Stir in the lime juice, lime zest, fish sauce, and a touch of sugar to balance the tanginess.
Step 4: Simmer the Chicken in the Sauce
Return the seared chicken to the skillet, nestling it into the creamy sauce. Reduce the heat to low and let everything simmer gently. As the chicken cooks, the flavors meld together, creating a rich and aromatic sauce. Keep an eye on the sauce—if it’s too thick, you can thin it out with a splash of broth or water. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
Step 5: Add the Finishing Touches
Once the chicken is cooked through and tender, stir in a generous handful of fresh cilantro. The herbs add a burst of freshness that brightens up the entire dish. Give the sauce one last taste and adjust the seasoning if needed—a pinch more salt, a squeeze of lime, or even a dash of red pepper flakes for heat.
Step 6: Plate and Serve
Spoon the chicken and sauce over steamed jasmine rice or cauliflower rice for a lighter option. Garnish with additional cilantro leaves, thinly sliced scallions, and a wedge of lime on the side. The vibrant colors and enticing aroma will have everyone rushing to the table.
Pro Tips
- Balance is Key: Adjust the amount of lime juice and sugar to find the perfect sweet-tangy balance.
- Use Fresh Ingredients: Fresh lime juice and cilantro make a world of difference in flavor.
- Double the Sauce: You’ll want extra sauce to drizzle over rice or noodles—it’s too good to waste!
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
- Freeze portions in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
Thai Coconut Lime Chicken
Description
This Thai Coconut Lime Chicken combines tender chicken in a rich, creamy coconut sauce infused with zesty lime and fragrant spices.
It’s a simple yet impressive meal perfect for weeknights or entertaining guests. Serve it over rice for a comforting dinner everyone will love!
Ingredients
Instructions
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Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear until golden brown on both sides (about 3-4 minutes per side). Remove and set aside.
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In the same skillet, add the garlic, ginger, and scallions. Sauté for 1-2 minutes until fragrant.
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Stir in the coconut milk, chicken broth, lime juice, lime zest, fish sauce, sugar, and red pepper flakes. Bring to a simmer.
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Return the chicken to the skillet, nestling it into the sauce. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
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Stir in half of the cilantro and adjust seasoning as needed. Garnish with remaining cilantro and serve hot with steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a spicier kick, add more red pepper flakes or a dash of sriracha.
- Substitute chicken thighs with shrimp for a quicker-cooking variation.
- Serve with jasmine rice, cauliflower rice, or even noodles for variety.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
