Prep Time:
Yield:Description
This easy Coconut Lime Chicken is a quick and flavour-packed weeknight dinner made with tender chicken, creamy coconut milk and fresh lime. Ready in under 30 minutes, it’s a simple Thai-inspired recipe with a rich, silky sauce that’s perfect served over rice.
Ingredients
- 2 tablespoons cooking oil
- 4 medium sized chicken breasts
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1 small red chilli, thinly sliced
- Zest of 1 lime
- 1 can (400 ml) full-fat coconut milk (or coconut cream!)
- 1 tablespoon fish sauce
- Juice of 1 lime (approx. 2 tablespoons)
- ¼ cup fresh coriander, chopped
- Lime wedges, for serving
Instructions
- Slice the chicken across the middle (to make thinner cutlets) and then cut each cutlet in half.
- Heat a large frying pan over high heat. Add 1 tablespoon of the oil.
- Once the oil is shimmering, add the chicken breasts and cook for 2 minutes per side until lightly browned. Remove from the pan and set aside.
- Add the remaining oil to the pan, then add the onion, garlic and ginger. Reduce the heat to medium and cook for 4–5 minutes, stirring often, until softened and lightly golden.
- Stir in the chilli, lime zest and coconut milk. Bring to a gentle boil, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to a simmer and return the chicken (and its juices )to the pan. Cook for 8–10 minutes.
- Stir the fish sauce and lime juice into the sauce. Season with salt to taste.
- Sprinkle over the fresh coriander and serve over a bed of steamed basmati rice. Add extra lime wedges and sliced chilli if desired.
Notes
- Leftovers keep well and are delicious served over rice or noodles the next day.