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Coconut Lime Chicken

Creamy Coconut Lime Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 366
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil
  • 1 small shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 can (13.5 oz) full-fat coconut milk
  • Zest from 1 lime
  • 2 tbsp fresh lime juice
  • 1-2 tsp fish sauce (optional)
  • Handful fresh cilantro leaves
  • Lime wedges

Method
 

  1. Season chicken thighs with salt and pepper. Heat oil in a large skillet over medium-high. Sear chicken 5 to 7 minutes per side until golden and cooked through, then transfer to a plate.
  2. Reduce heat to medium. Sauté shallot in the same skillet 2 to 3 minutes until soft. Add garlic and ginger, cook 30 seconds more.
  3. Stir in coconut milk, lime zest, and fish sauce (if using). Bring to a simmer, return chicken to the pan, and cook 5 to 7 minutes until the sauce thickens slightly.
  4. Remove from heat, stir in lime juice, and top with cilantro. Serve with lime wedges.

Notes

If you only have light coconut milk, the sauce will be thinner and more prone to curdling. Keep the heat gentle and you can still make it work. Leftovers thicken in the fridge; reheat with a splash of water over low heat on the stove.