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This Coconut Lime Chicken Curry is rich, creamy, and bursting with bright tropical flavor. The combination of tender chicken, creamy coconut milk, and tangy lime juice creates a perfect balance of comfort and freshness. It’s a quick one-pot meal that’s ideal for weeknight dinners but impressive enough for guests.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon oil (coconut, olive, or vegetable oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (Thai-style)
- 1 can (13.5 oz or 400 ml) coconut milk (full-fat for best flavor)
- Zest of 1 lime
- Juice of 1 lime
- 1 tablespoon fish sauce or soy sauce (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked jasmine rice or naan, for serving
Instructions
- Heat oil in a large skillet or saucepan over medium heat.
- Add onions and sauté until soft and translucent, about 5 minutes.
- Stir in garlic and ginger and cook for another 1–2 minutes until fragrant.
- Add red curry paste, stirring to coat the onions, garlic, and ginger evenly. Cook for 1–2 minutes.
- Add chicken pieces and stir to coat in the curry mixture. Cook for 3–5 minutes, just until the outside is no longer pink.
- Pour in coconut milk, lime zest, and fish sauce (if using). Stir well and bring to a simmer.
- Simmer uncovered for 10–15 minutes, or until chicken is fully cooked and sauce has slightly thickened.
- Add lime juice, and season with salt and pepper to taste.
- Serve hot over rice or with naan. Garnish with fresh cilantro and lime wedges.
Nutrition Facts (Approximate per serving)
- Calories: 390
- Protein: 28g
- Fat: 28g
- Saturated Fat: 20g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 3g
- Sodium: 620mg
Tips
- Make it spicier: Add chopped chili or a dash of cayenne.
- Use chicken thighs for juicier results, but breasts work for a leaner option.
- Balance the flavor: If the curry is too tangy, add a teaspoon of sugar to mellow it out.
- Dairy-free & gluten-free: Naturally dairy-free. Use gluten-free soy sauce or omit fish sauce if needed.
Variations
- Add veggies: Bell peppers, zucchini, spinach, or snap peas can be added during the simmering step.
- Make it vegan: Substitute chicken with tofu or chickpeas and use soy sauce instead of fish sauce.
- Creamier version: Stir in a tablespoon of peanut butter or cashew butter for richness.
- Serve differently: Try it over rice noodles or with cauliflower rice for a low-carb option.
