This Thai inspired Coconut Lime Chicken is comforting, delicious and easy to make. It is made with chicken breast that is simmered in creamy coconut milk, fresh lime juice, cilantro and red pepper flakes and ready under 30 minutes!
It’s been awhile since i’ve created a Thai inspired recipe, so I am really excited for this. And I love Thai! I have also been getting quite a few requests for the recipe for this dish so I am eager to see how many of you will make this dish! I had some left over coconut milk, and I decided to make a chicken dish out of it. This recipe is ideal for weeknights or if you have guests coming in last minute.
The sweetness of the coconut milk combined with the freshness and tanginess of the lemon juice and spiciness of the red pepper flakes is truly one of the best combinations! This dish is best served steamed rice.
Coconut Milk
Coconut milk is the hero of this Thai inspired creamy Coconut and Lime Chicken dish. It gives the dish a creamy texture, nuttiness and sweetness. Also, as coconut milk is thick itself, you do not need a thickening agent.
There are many varieties in the market when it comes to coconut milk. So here are a few tips to help you choose the right one.
Unsweetened – Make sure to buy unsweetened coconut milk. Coconut milk itself is on the sweeter side, whereas sweetened coconut milk and cream of coconut both contain added sugar and are often placed near the coconut milk in shops.
Canned – Many varieties are available like I said. Canned, boxed, powder or refrigerated. Make sure to buy the canned coconut milk, this usually placed near the Asian sauces. Canned coconut milk is the most flavourful.
Full Fat Milk – For the best taste and texture use full fat coconut milk. Lite coconut milk obviously has less fat, but then tends to be watery. This will not give you a rich and creamy texture.
Shake the can – It’s important you shake the can before opening it, because there is often a white solid layer on top that is formed which is known as coconut cream. Vigorously shake it before opening to combine the cream and liquid together.
My favourite brand to use is Chaokoh Coconut Milk. It is easily available in most of the grocery stores. It truly tastes and looks the best, the perfect texture you would want for your Coconut and Lime Chicken. The other brand that you can also use is Real Thai Coconut Milk. This is equally good.
Recipe tips and notes for Coconut Lime Chicken
- Like the spice? If you like your food spicy, try adding in a few chopped Thai Chilli Pepper.
- Fish Sauce – Try adding in a tsp of fish sauce to enhance the flavour of the dish. It is completely optional but it will give the dish a more authentic Thai flavour. I haven’t included it in the recipe since many people don’t stock up on fish sauce. Fish sauce and even Lemongrass would be a great addition to the dish.
- Lite Coconut Milk – Feel free to use lite coconut milk, but keep in mind the dish won’t be as rich and creamy as it would be if you use full fat milk. The sauce will definitely be thinner.
- Don’t like cilantro? If you are one of those people who don’t fancy cilantro, then leave it out! Instead you can use basil or lime leaves.
Want to try more Thai inspired recipes?
Coconut Lime Chicken
Course: Main Dish, Non-VegetarianCuisine: ThaiDifficulty: Medium4
servings15
minutes30
minutes45
minutesThis Thai inspired Coconut Lime Chicken is comforting, delicious and easy to make.
Ingredients
500 gm boneless, skinless chicken breast
2 tbsp olive oil
1 tbsp butter
1 onion, sliced
1/2 cup chicken stock
1 can full fat, unsweetened coconut milk
2 tbsp lemon juice
zest of 1 lemon
2 tbsp freshly chopped cilantro
1 tbsp red pepper flakes
salt and pepper to taste
2 cloves garlic, minced
1 tbsp honey
Directions
- Slice the chicken into small chunks and season with salt and pepper.
- Heat a large pan over medium heat. Melt the butter in it with 1 tbsp oil. When hot, add the chicken and cook until golden brown or slightly cooked. Transfer to a plate.
- In the same pan, add the remaining oil and cook the onions and the garlic until fragrant. About 30-45 seconds.
- Stir in the chicken stock, lemon juice, lemon zest, red pepper flakes and honey. Simmer on low heat until reduced by half for about 5 minutes. Keep stirring and scrapping the pan from the sides.
- Stir in the coconut milk and season with salt and pepper. Add the chicken to the pan and cook until chicken is fully cooked.
- Stir in the cilantro and serve with steamed rice.