I’m excited to share my Coconut Lime Chicken, a simple gluten-free dairy-free dish where chicken thighs or breasts get a bright lime lift and creamy coconut finish that pairs beautifully with steamed rice or cauliflower rice.

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I love how this Coconut Lime Chicken turns a few pantry staples into something that feels exotic without the fuss. I used chicken thighs so the meat stays juicy, and the coconut milk makes a silky sauce that clings to every bite.

Ive tried a ton of Lime Chicken Recipes and most either go too sweet or too thin, this one finds the sweet spot. Serve it over rice or cauliflower rice for a weeknight win, or bring it to a dinner and people will ask where you got the recipe, no lie.

Ingredients

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Chicken thighs or breasts: packed with protein, filling, browns nicely and absorbs flavors well.
Coconut milk: creamy healthy fats, adds richness and slight sweetness, makes sauce silky.
Lime juice and zest: bright sour punch, cuts richness, adds citrusy fresh zip.
Thai red curry paste: concentrated spice, salty umami, controls heat and fragrant depth.
Garlic: sharp aromatic, boosts savory depth and offers immune friendly compounds.
Ginger: warming, slightly spicy and bright, anti inflammatory, helps digestion a bit.
Red bell pepper: crunchy, sweet, vitamin C rich and adds color to plate.
Cilantro and green onions: fresh herb finish, adds herbal brightness and subtle onion bite.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken thighs or breasts cut into 1-inch pieces

1 tablespoon avocado oil or vegetable oil

1 medium yellow onion thinly sliced

1 red bell pepper thinly sliced

3 garlic cloves minced

1 tablespoon fresh ginger grated

1 to 2 tablespoons Thai red curry paste (start with 1 if you like it mild)

1 can (13.5 ounce) full fat coconut milk

2 tablespoons fish sauce

1 tablespoon coconut aminos optional, for extra depth or Whole30 friendliness

2 to 3 tablespoons fresh lime juice about 1 to 2 limes

1 teaspoon lime zest

1 teaspoon brown sugar or 1 tablespoon honey optional, omit for Whole30

1/4 to 1/2 teaspoon crushed red pepper flakes or 1 small Thai red chili sliced optional

Kosher salt and freshly ground black pepper to taste

1/4 cup fresh cilantro chopped for garnish

2 green onions thinly sliced for garnish

Steamed jasmine rice or cauliflower rice for serving optional

How to Make this

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1. Prep the chicken and produce: cut 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts into 1 inch pieces, season lightly with kosher salt and black pepper; thinly slice 1 medium yellow onion and 1 red bell pepper, mince 3 garlic cloves and grate 1 tablespoon fresh ginger, zest 1 teaspoon lime and juice 2 to 3 tablespoons (about 1 to 2 limes), slice a small Thai chili if using.

2. Heat 1 tablespoon avocado or vegetable oil in a large skillet over medium high heat until shimmering, then sear the chicken in a single layer in batches so it browns, about 3 to 4 minutes per side, it does not need to be fully cooked. Remove chicken to a plate and set aside, don’t overcrowd the pan or it will steam.

3. Add the sliced onion and red bell pepper to the same pan and cook 4 to 5 minutes until softened and starting to brown, scraping up any browned bits from the bottom with a wooden spoon, this is flavor.

4. Push veg to the side, add the minced garlic and grated ginger, cook 30 to 45 seconds until fragrant but not burned.

5. Stir in 1 to 2 tablespoons Thai red curry paste (start with 1 if you like mild) and cook about 30 to 60 seconds to bloom the spices, add a splash of the coconut milk if it sticks and use it to loosen the paste and deglaze the pan.

6. Pour in 1 can (1
3.5 ounce) full fat coconut milk, add 2 tablespoons fish sauce and 1 tablespoon coconut aminos if using, plus 1/4 to 1/2 teaspoon crushed red pepper flakes or the sliced Thai chili if you want heat, and 1 teaspoon brown sugar or 1 tablespoon honey if not doing Whole30. Stir to combine and bring to a gentle simmer.

7. Return the browned chicken and any juices to the pan, reduce heat to medium low and simmer uncovered 8 to 10 minutes until the chicken is cooked through and the sauce has slightly thickened (if using breasts check sooner 6 to 8 minutes so they don’t dry out).

8. Stir in the 2 to 3 tablespoons fresh lime juice and the lime zest, taste and adjust seasoning with more fish sauce, salt, pepper or lime as needed. If the sauce is too thin simmer a few more minutes to reduce, if too salty add a squeeze more lime.

9. Finish with 1/4 cup chopped fresh cilantro and 2 sliced green onions for garnish. Serve hot over steamed jasmine rice or cauliflower rice for a Whole30 friendly option.

Equipment Needed

1. Sharp chef’s knife, for cutting the chicken into 1 inch pieces and slicing onion and pepper
2. Sturdy cutting board, you want one big enough to work on
3. Large skillet or sauté pan (about 12 inch), for searing chicken and simmering the sauce
4. Wooden spoon or heatproof spatula, to scrape up browned bits and stir the curry
5. Tongs, for turning and removing chicken without splashing
6. Microplane or fine grater, to grate ginger and zest the lime
7. Measuring spoons and measuring cup, for curry paste, fish sauce, coconut milk and oils
8. Small bowl or plate to hold the browned chicken and a can opener for the coconut milk

FAQ

Can I use chicken breasts instead of thighs? Yes, you can, but breasts cook faster and can dry out so watch them closely. Sear pieces until golden and simmer only until they reach 165°F (74°C), you'll probably need less time than with thighs. Thighs stay juicier if you want an easier win.

How do I make it less spicy or more spicy? Start with 1 tablespoon red curry paste for mild, use 2 for more heat. Remove seeds from any fresh chilies to tame them, or add a pinch of sugar or more coconut milk to mellow the heat. For extra kick add sliced Thai chiles or red pepper flakes.

Can this be Whole30 or paleo friendly? Totally. Omit the brown sugar or honey, use full fat coconut milk, and serve over cauliflower rice. Fish sauce is usually compliant but check the label, and use coconut aminos if you want extra depth without soy.

What coconut milk should I use full fat or light? Full fat gives a rich, creamy sauce and is what I recommend. Light coconut milk will be thinner and less silky, you'll need to simmer longer to reduce or stir in a bit of coconut cream to get that same richness.

How can I thicken the sauce? The cleanest trick is to simmer uncovered until it reduces and thickens. If you dont care about Whole30, whisk a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) into the simmering sauce for a quick fix. Adding a spoonful of coconut cream also helps.

How do I store and reheat leftovers? Keep leftovers in an airtight container in the fridge for 3 to 4 days or freeze up to 2 to 3 months. Reheat gently on the stove over low heat, add a splash of water or coconut milk if it looks separated, or microwave in short bursts stirring between each until warmed through.

Thai Coconut Lime Chicken Recipe Substitutions and Variations

Chicken (thighs or breasts) -> Firm tofu, pressed and cubed and pan-fried till golden; or shrimp, peeled and deveined, add near the end since it cooks fast; or thinly sliced pork tenderloin, cooks similar to chicken.
Avocado or vegetable oil -> Coconut oil for a subtle coconut flavor, peanut oil for higher smoke point and nutty note, or light olive oil if thats what you have.
Thai red curry paste -> Use panang or store-bought red curry paste if available; no paste on hand try 1 tbsp sambal oelek plus 1/2 tsp paprika and 1/4 tsp ground coriander to mimic color and heat.
Fish sauce -> Soy sauce or tamari for a vegetarian swap or milder umami; coconut aminos plus a squeeze of lime for less salt; or dissolve 1 tsp miso in 1 tbsp water for extra depth.

Pro Tips

1. Use thighs when you can, they forgive mistakes and stay juicy, breasts dry out fast so cut them into even pieces and check them earlier so they dont overcook.
2. Brown the chicken in true high heat batches, let a good crust form then remove it, those browned bits are everything so dont wipe the pan clean before you add the aromatics.
3. Bloom the curry paste briefly with the garlic and ginger then add a splash of coconut milk to loosen it and scrape the pan, this wakes up the flavors and makes the sauce taste deeper.
4. Finish with lime and adjust salt with fish sauce not table salt, if the sauce gets too salty add more lime or a tiny bit of sugar or honey to balance, and if it looks thin simmer a bit longer to reduce.

Thai Coconut Lime Chicken Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

703

kcal

Equipment: 1. Sharp chef’s knife, for cutting the chicken into 1 inch pieces and slicing onion and pepper
2. Sturdy cutting board, you want one big enough to work on
3. Large skillet or sauté pan (about 12 inch), for searing chicken and simmering the sauce
4. Wooden spoon or heatproof spatula, to scrape up browned bits and stir the curry
5. Tongs, for turning and removing chicken without splashing
6. Microplane or fine grater, to grate ginger and zest the lime
7. Measuring spoons and measuring cup, for curry paste, fish sauce, coconut milk and oils
8. Small bowl or plate to hold the browned chicken and a can opener for the coconut milk

Ingredients

1 1/2 to 2 pounds boneless skinless chicken thighs or breasts cut into 1-inch pieces
1 tablespoon avocado oil or vegetable oil
1 medium yellow onion thinly sliced
1 red bell pepper thinly sliced
3 garlic cloves minced
1 tablespoon fresh ginger grated
1 to 2 tablespoons Thai red curry paste (start with 1 if you like it mild)
1 can (13.5 ounce) full fat coconut milk
2 tablespoons fish sauce
1 tablespoon coconut aminos optional, for extra depth or Whole30 friendliness
2 to 3 tablespoons fresh lime juice about 1 to 2 limes
1 teaspoon lime zest
1 teaspoon brown sugar or 1 tablespoon honey optional, omit for Whole30
1/4 to 1/2 teaspoon crushed red pepper flakes or 1 small Thai red chili sliced optional
Kosher salt and freshly ground black pepper to taste
1/4 cup fresh cilantro chopped for garnish
2 green onions thinly sliced for garnish
Steamed jasmine rice or cauliflower rice for serving optional

Directions

Prep the chicken and produce: cut 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts into 1 inch pieces, season lightly with kosher salt and black pepper; thinly slice 1 medium yellow onion and 1 red bell pepper, mince 3 garlic cloves and grate 1 tablespoon fresh ginger, zest 1 teaspoon lime and juice 2 to 3 tablespoons (about 1 to 2 limes), slice a small Thai chili if using.
Heat 1 tablespoon avocado or vegetable oil in a large skillet over medium high heat until shimmering, then sear the chicken in a single layer in batches so it browns, about 3 to 4 minutes per side, it does not need to be fully cooked. Remove chicken to a plate and set aside, don’t overcrowd the pan or it will steam.
Add the sliced onion and red bell pepper to the same pan and cook 4 to 5 minutes until softened and starting to brown, scraping up any browned bits from the bottom with a wooden spoon, this is flavor.
Push veg to the side, add the minced garlic and grated ginger, cook 30 to 45 seconds until fragrant but not burned.
Stir in 1 to 2 tablespoons Thai red curry paste (start with 1 if you like mild) and cook about 30 to 60 seconds to bloom the spices, add a splash of the coconut milk if it sticks and use it to loosen the paste and deglaze the pan.
Pour in 1 can (1
5 ounce) full fat coconut milk, add 2 tablespoons fish sauce and 1 tablespoon coconut aminos if using, plus 1/4 to 1/2 teaspoon crushed red pepper flakes or the sliced Thai chili if you want heat, and 1 teaspoon brown sugar or 1 tablespoon honey if not doing Whole30. Stir to combine and bring to a gentle simmer.
Return the browned chicken and any juices to the pan, reduce heat to medium low and simmer uncovered 8 to 10 minutes until the chicken is cooked through and the sauce has slightly thickened (if using breasts check sooner 6 to 8 minutes so they don’t dry out).
Stir in the 2 to 3 tablespoons fresh lime juice and the lime zest, taste and adjust seasoning with more fish sauce, salt, pepper or lime as needed. If the sauce is too thin simmer a few more minutes to reduce, if too salty add a squeeze more lime.
Finish with 1/4 cup chopped fresh cilantro and 2 sliced green onions for garnish. Serve hot over steamed jasmine rice or cauliflower rice for a Whole30 friendly option.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.