Description
Golden Coconut Lime Chicken is a creamy, flavorful dinner that combines tender chicken thighs with rich coconut milk, fresh lime, ginger, and fragrant spices. Served over fluffy jasmine rice, this easy 40-minute meal is perfect for a comforting weeknight dinner.
Ingredients
- 1½ lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili flakes
- 1 cup full-fat coconut milk
- ½ cup chicken broth
- 1 tablespoon fresh lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked jasmine rice
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the chicken and season with salt, black pepper, smoked paprika, and cumin.
- Cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
- Reduce the heat to medium and add the onion. Cook for 3–4 minutes until softened.
- Add the garlic, ginger, and chili flakes. Cook for 30–60 seconds until fragrant.
- Pour in the coconut milk and chicken broth and stir to combine.
- Add lime zest, lime juice, fish sauce, and honey.
- Simmer gently for 4–5 minutes until the sauce begins to thicken.
- Return the chicken to the skillet and stir to coat it in the sauce.
- Simmer for another 3–4 minutes so the chicken absorbs the flavors.
- Taste and adjust the salt, lime juice, or chili flakes.
- Serve over cooked jasmine rice.
- Garnish with fresh cilantro and lime wedges.
Notes
- Serve immediately over hot jasmine rice for the best texture and flavor.
- Add extra lime wedges for anyone who enjoys a brighter citrus flavor.
- Steamed broccoli, green beans, snap peas, or roasted vegetables make excellent side dishes.
- Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3–4 days.
- Reheat gently in the microwave or in a skillet over medium-low heat.
- Add a splash of chicken broth or coconut milk when reheating if the sauce has thickened too much.
- This dish can also be frozen for up to 2 months, although the coconut sauce may change slightly in texture after thawing.