Lime Chilli and Coconut Chicken
Experience a burst of tropical flavor with this Lime Chilli and Coconut Chicken recipe—an irresistibly creamy and zesty dish that’s perfect for weeknights or special occasions. Tender, golden-seared chicken thighs are simmered in a vibrant sauce infused with fresh lime juice, aromatic coconut milk, and a kick of red chili, creating a balance of tangy, spicy, and sweet. Enhanced with a touch of fish sauce and brown sugar for depth and topped with fresh cilantro, this dish delivers a delightful fusion of bold flavors. Served over fragrant jasmine rice, it’s a complete meal that’s easy to prepare in just 40 minutes. Whether you're seeking a comforting dinner or a show-stopping centerpiece for hosting, this recipe will transport your taste buds straight to a tropical paradise. Perfect for those searching for coconut chicken recipes, lime-infused dishes, or spicy skillet meals!
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Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 3 tablespoons Fresh lime juice
- 1 teaspoon Lime zest
- 3 cloves Garlic cloves, minced
- 1 piece Red chilli, finely chopped
- 400 milliliters Coconut milk
- 2 tablespoons Olive oil
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Cilantro (fresh coriander), chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked jasmine rice (for serving)
Directions
Step 1
In a small bowl, combine the lime juice, lime zest, minced garlic, chopped red chilli, fish sauce, and brown sugar. Stir well to create the marinade.
Step 2
Season the chicken thighs with salt and black pepper on both sides.
Step 3
In a large skillet or frying pan, heat the olive oil over medium heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Step 4
In the same pan, pour in the prepared marinade and stir for 1-2 minutes, allowing the flavors to meld together.
Step 5
Add the coconut milk to the pan and whisk until the marinade and coconut milk are fully combined. Bring to a gentle simmer.
Step 6
Return the seared chicken thighs to the pan, ensuring they are submerged in the sauce. Cover the pan with a lid and simmer for 15-18 minutes, or until the chicken is fully cooked and tender.
Step 7
Taste the sauce and adjust the seasoning if needed with additional salt, sugar, or lime juice.
Step 8
Sprinkle the chopped cilantro over the chicken and sauce before serving.
Step 9
Serve the Lime Chilli and Coconut Chicken hot over a bed of cooked jasmine rice. Enjoy!
Nutrition Facts
| Serving size | (1387.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1987.1 |
| Total Fat 74.3g | 0% |
| Saturated Fat 17.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 500mg | 0% |
| Sodium 2863.0mg | 0% |
| Total Carbohydrate 203.3g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 38.4g | |
| Protein 120.2g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 193.4mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1684.4mg | 0% |
Source of Calories