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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Recipe Information
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)
Instructions
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.
Season the chicken thighs with salt and black pepper on both sides.
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.
In the same pan, pour in the prepared marinade and stir for 1-2 minutes, allowing the flavors to meld together.
Add the coconut milk to the pan and whisk until the marinade and coconut milk are fully combined. Bring to a gentle simmer.
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.
Taste the sauce and adjust the seasoning if needed with additional salt, sugar, or lime juice.
Sprinkle the chopped cilantro over the chicken and sauce before serving.
Serve the Lime Chilli and Coconut Chicken hot over a bed of cooked jasmine rice. Enjoy!
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 38.4 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 193 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1684 mg | 36% | |
*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.
