Coconut Lime Chicken

Coconut Lime Chicken

Coconut Lime Chicken

Are you searching for a new dinner favorite that breaks away from the mundane routine? Why not give Thai coconut lime chicken recipe a try?

This dish is not only tasty but also refreshingly simple, blending the creamy richness of coconut milk with the vibrant zing of lime, enhanced by a subtle spicy-sweet kick.

I vividly recall the first time I whipped up coconut lime chicken. It was a breezy summer evening, ideal for a light yet satisfying meal.

The process was straightforward: chicken cutlets quickly sautéed in a pan before being enveloped in a luscious sauce of coconut milk, infused with lime, cilantro, and a touch of spicy jalapeños.

The tantalizing aroma alone was enough to draw everyone to the table.

This dish is perfect for those who are spice-averse or cooking for a crowd with varied tastes, as the spiciness can be adjusted.

Simply omit the jalapeños or tone down the spicy elements like paprika and tomato paste.

If you’re feeling adventurous, you can enhance the dish with additional flavors like basil, green beans, or bell peppers, adding a fresh, seasonal touch to each bite.

Whether you choose to serve it over rice, pair it with zoodles, or enjoy it as a low-carb, dairy-free option, coconut lime chicken is guaranteed to become a new weeknight mainstay in your kitchen.

The versatility of this dish allows it to seamlessly integrate into your quick-cooking repertoire, ensuring that your family always looks forward to mealtime with anticipation.


thai coconut lime chicken recipe

Coconut Lime Chicken One Pan Recipe


  • 6 chicken cutlets (approximately 1.5 lbs)
  • 1 tsp sweet paprika
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp coconut oil (or vegetable oil)
  • 1 small yellow onion, finely diced
  • 1 small jalapeño, seeds removed, finely minced
  • 3 garlic cloves, minced
  • 4 tsp fresh ginger, finely grated (from a 2-inch piece)
  • 2 large beefsteak tomatoes, seeds removed, finely diced (about 2 cups)
  • 1 tbsp tomato paste
  • 1 can (15 oz.) unsweetened coconut milk
  • 1 tbsp light brown sugar
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 1 tbsp fresh lime juice


  1. Sprinkle the chicken cutlets with paprika, salt, and pepper. In a large skillet set over medium-high heat, warm 1 tablespoon of oil. Sear the chicken in batches, flipping once, until each piece is golden and nearly cooked through, about 1 to 2 minutes per side. Place the cooked chicken on a plate.
  2. Using the same skillet, add the remaining tablespoon of oil and heat over medium-high. Sauté the onion until it softens and begins to turn golden, roughly 5 minutes. Add jalapeño, garlic, and ginger, continuing to stir until they emit a fragrant aroma and take on a light golden color, about 1 minute. Mix in the tomatoes and tomato paste, cooking while stirring until the tomatoes soften and the paste deepens in color, around 2 more minutes.
  3. Pour in the coconut milk and sprinkle in the brown sugar, stirring to dissolve the sugar as the mixture comes to a boil. Carefully place the chicken back into the skillet, and return to a boil. Let boil until the chicken is fully cooked, about 1 minute longer.
  4. Remove the coconut lime chicken skillet from the heat. Stir in chopped cilantro and lime juice before serving.

coconut lime chicken one pan

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