Craving a dish that transports you to a tropical paradise with minimal effort? This Creamy Coconut Lime Chicken delivers vibrant flavors in an easy-to-make recipe perfect for any weeknight or special occasion. Tender chicken is simmered in a luscious coconut lime sauce, creating a meal that’s both comforting and exotic.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil or coconut oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon curry powder (optional, for extra depth)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 can (13.5 oz) full-fat coconut milk
- Zest of 1 lime
- Juice of 1 lime (about 2 tablespoons), plus more to taste
- 1 tablespoon fish sauce (optional, for umami)
- 1 teaspoon brown sugar or honey (optional, to balance flavors)
- 1/4 cup fresh cilantro, chopped, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Pat chicken dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook for 3-5 minutes, browning lightly on all sides. Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add chopped onion to the skillet and cook until softened, about 3-4 minutes.
- Stir in minced garlic, grated ginger, and curry powder (if using). Cook for another minute until fragrant.
- Return the chicken to the skillet. Pour in the full-fat coconut milk. Add lime zest, lime juice, fish sauce (if using), and brown sugar (if using). Stir to combine.
- Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and tender.
- Taste and adjust seasonings, adding more salt, pepper, or lime juice if desired.
- Garnish generously with fresh chopped cilantro. Serve immediately over cooked rice or quinoa.
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