Coconut Lime Chicken Curry
Infused with the vibrant flavors of Southeast Asia, Coconut Lime Chicken Curry is a creamy and zesty delight that’s perfect for your next weeknight dinner. Tender, seasoned chicken thighs are simmered in a luscious coconut milk sauce, enhanced by the bold kick of red curry paste, the freshness of lime juice, and a hint of sweetness from brown sugar. Aromatics like garlic, ginger, and onion create a rich, fragrant base, while fish sauce adds an authentic umami depth. Finished with a sprinkle of fresh cilantro and served alongside fluffy steamed rice or warm naan, this 30-minute recipe is a comforting, one-pan dish that strikes the perfect balance between tangy, savory, and slightly spicy. Whether you're craving something exotic yet approachable, this Coconut Lime Chicken Curry will tantalize your taste buds and transport you to a tropical paradise!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Cooking oil (e.g., vegetable or coconut oil)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 2 tbsp Red curry paste
- 14 oz Coconut milk
- 0.5 cup Chicken broth
- 2 tbsp Fresh lime juice
- 1 tbsp Fish sauce
- 1 tsp Brown sugar
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Fresh lime wedges
Instructions
1. Cut the chicken thighs into bite-sized pieces and season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Set aside.
2. Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat.
3. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
4. Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
5. Add the red curry paste to the skillet and cook for 1-2 minutes, stirring frequently to let the flavors bloom.
6. Add the seasoned chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is mostly cooked through and coated in the curry paste.
7. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
8. Stir in the lime juice, fish sauce, and brown sugar. Let the curry simmer for another 10-15 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.
9. Taste the curry and adjust the seasoning with additional lime juice, salt, or fish sauce as desired.
10. Remove the skillet from heat and stir in the chopped cilantro.
11. Serve the coconut lime chicken curry hot over steamed rice or with naan bread. Garnish with lime wedges and more cilantro if desired.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4978 mg | 216% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 39.1 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 203 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2098 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
