This creamy Thai coconut lime chicken is full of flavour. The coconut lime sauce blends creamy coconut goodness with zesty lime which the succulent chicken cooks in perfectly! Gluten-Free, Dairy-Free, Paleo-Friendly.
I love full flavoured dinner recipes and this Thai coconut lime chicken falls into that category. It has the perfect zingy, sweet, salty combination that Thai food is known for.
Don't be fooled by the chilis in the photo, this Thai coconut lime chicken can be enjoyed by the whole family. Simply top the chicken with chopped chili for those that desire a bit of spice - after you have cooked it.
My little boy loves this dinner (with no added chili) and what's not to love - with its rich, creamy, zesty slightly sweet coconut lime sauce. Mixed in with rice and extra veggies if you desire this is a chicken dinner that kids can enjoy too.
If you are not cooking for kids then you can add some chili in while cooking the coconut lime sauce if you prefer.
- Chicken - Look for free-range chicken, organic if possible. When it comes to chicken you get what you pay for and often the cheaper varieties are plumped with water, this will affect the end result for the coconut lime sauce and may contribute to it being too watery or discoloured.
- Coconut cream - Use a good quality premium coconut cream. This ensures the coconut lime sauce stays nice and thick. Sometimes the cheaper home brand versions separate while cooking and can leave a watery discoloured looking sauce. If you cannot source coconut cream ensure you use full-fat coconut milk.
- Lime - Freshly squeezed lime juice is best but lime concentrate will still work.
- Garlic - I used fresh garlic, minced garlic from a jar can also be used.
- Ginger - I used fresh ginger, if this is not available for you then you could ½ teaspoon of ground ginger.
- Thai basil or coriander/cilantro leaves - I have made this coconut chicken with both Thai basil and coriander together or just coriander/cilantro leaves. Both options work, Thai basil isn't always easy to get hold of. We used to grow lots of it so often have some stored in the freezer! Note: We call the herb coriander here in New Zealand this is the same herb as you call cilantro in the USA.
- Coconut sugar - Any sugar can be used but coconut sugar is my preference for the coconut lime sauce.
- Fish sauce - The quality of fish sauce you use will affect the colour of the end dish, some are darker than others. Look for one that only contains anchovies and salt, no other hidden ingredients.
- Kaffir lime leaf - Optional but can give extra depth of flavour to the coconut lime sauce.
- Chili - I like to garnish the coconut lime chicken with freshly chopped chili at the end - I leave it off for kids.
What to serve with this recipe:
Plain rice, or cauliflower rice if you are looking for a lower carb or Paleo option. I like to also serve it with steamed or lightly sauteed green veggies such as bok choy, broccoli, and or green beans.
There is enough coconut lime sauce leftover after cooking to pour over the chicken and any rice or veggies that you cook.
Additional Recipe Notes:
This recipe can easily be made Keto friendly by simply leaving out the coconut sugar. The coconut lime sauce still tastes good without the sugar, although I do prefer it with the sugar added. If you are looking for a Keto option then you could add a few stevia drops.
To make the Thai coconut lime chicken Whole30 compliant then simply leave out the sugar or sweetener altogether. In addition, check the fish sauce you are using to make sure it has no added sugar.
Other recipes you might like:
- Thai Butternut Squash Soup
- Vietnamese Chicken Pho (Chicken Noodle Soup)
- Thai Chicken Skewers
- Crunchy Asian Slaw
If you make this Thai coconut lime chicken, I’d love for you to give it a star rating ★ below, and please let me know how you get on! You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!
Have a lovely week!
- 2 chicken breasts, each sliced in half.
- 2 Tbs coconut oil
- 1 brown onion, small, diced
- 2 teaspoon garlic, minced
- 1 tablespoon ginger, fresh
- 1 can coconut cream or full fat coconut milk
- ¼ cup lime juice
- ¼ cup Thai basil
- 1 kaffir lime leaf, optional
- 1 tablespoon fish sauce
- 1 teaspoon lime zest
- 1 tablespoon coconut sugar
- To garnish: freshly chopped chili, coriander, lime wedges
- Preheat a medium sized pan or skillet on a medium heat. When the pan is hot add 1 tablespoon of oil, swirl until the pan is coated.
- Place the chicken breasts in the pan and cook until lightly browned on each side. Cooked for 2-3 min each side.
- Remove the chicken from the pan and set aside.
- Add the other 1 tablespoon of oil, swirl around the pan. Add the garlic, ginger, and onion. Cook for 2-3 minutes stirring occasionally until translucent.
- Change the heat to a low heat. Place the chicken breasts back into the pan. Pour over the coconut cream, lime juice, lime zest, Thai basil or coriander and fish sauce. If you are using kaffir lime leaves place them in now. Simmer for 10 minutes, use a wooden spoon to scrape up the onion, garlic and ginger up from the bottom.
- Turn the chicken over, add in to the coconut suagr and stir, simmer for another 10 mnutes.
- Test the chicken to ensure it is done and the juices run clear.
- Serve and dress with chopped chili, extra cilantro/coriander leaves and lime wedges if deired. Remove the kaffir lime leaves. Pour any extra sauce over the chicken when serving.
This recipe can easily be made Keto friendly by simply leaving out the
coconut sugar. The coconut lime sauce still tastes good without the
sugar, although I do prefer it with the sugar added. If you are looking
for a Keto option then you could add a few stevia drops.
Kaffir limes leaves are optional.
Note: in the US cilantro is what we call here in NZ coriander.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 382Total Fat 30gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 3gCholesterol 51mgSodium 412mgCarbohydrates 10gFiber 0gSugar 4gProtein 21g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.