Why You’ll Love This this Creamy Thai-Inspired Coconut Lime Curry Chicken
This creamy coconut curry comes together in just 20 minutes, making it perfect for those weeknight dinner emergencies when you’re staring into the fridge wondering what magic you can conjure up.
The tender chicken practically melts in your mouth while swimming in a rich, aromatic sauce that’s got just enough kick to wake up your taste buds without sending you running for milk.
Plus, with that bright lime zest and fresh cilantro finishing touch, every bite feels like a little tropical vacation, even if you’re just eating it in your pajamas at the kitchen counter.
Ingredients List
This coconut lime curry chicken calls for simple, pantry-friendly ingredients that you probably already have hanging around your kitchen.
- 3 chicken breasts, filets
- 1 (14 ounce) can light coconut milk
- 1/2 cup chicken broth
- 3 teaspoons green curry paste
- 1/2 teaspoon curry powder
- 1 teaspoon red pepper flakes (to taste)
- 2 tablespoons lime juice
- Zest from one lime
- 2 tablespoons mild green chili salsa
- 3 tablespoons fresh cilantro leaves, chopped
A few quick notes about keeping this dish on the healthier side:
- Using light coconut milk instead of full-fat cuts down on calories without sacrificing that creamy texture we’re after
- Chicken breast is naturally lean protein, so you’re getting plenty of nutrients without excess fat
- Fresh lime juice and cilantro pack vitamin C and antioxidants into every bite
- You control the sodium by choosing low-sodium chicken broth and going easy on any added salt
- The curry spices actually boost your metabolism slightly, which is a nice little bonus
Step by Step Directions
This coconut lime curry chicken comes together in just 20 minutes with a simple sauté-and-simmer method.
- Cut chicken breasts into 1-inch chunks and sauté in a little oil until surface is lightly brown (chicken doesn’t need to cook through at this stage)
- Remove chicken from pan and set aside
- Add coconut milk, chicken broth, green curry paste, curry powder, and red pepper flakes to the same pan
- Simmer the sauce mixture for about 5 minutes
- Return chicken to pan and simmer for another 5-10 minutes until sauce thickens slightly and chicken is fully cooked and tender
- Stir in lime juice, lime zest, and mild green chili salsa until heated through
- Add stir-fried vegetables if desired and sprinkle with fresh chopped cilantro
- Serve over rice
For the best results when sautéing and simmering, use proper Indian cooking equipment to ensure even heat distribution and optimal flavor development.
Substitutions and Variations
- Fresh lime out of luck – Bottled lime juice works in a pinch, though fresh really does make a difference here, or try lemon juice for a slightly different citrus twist.
- Veggie additions – Bell peppers, snap peas, baby spinach, or broccoli all play nice with these flavors, just toss them in during the last few minutes.
- Dairy-free version – This recipe is already dairy-free, which is pretty convenient if you’re feeding someone with restrictions.
Additional Things to Serve With This Dish
This curry practically begs for some good sides to soak up all that creamy, lime-scented goodness.
- Jasmine rice – The classic choice that never lets you down, fluffy and fragrant enough to complement without competing.
- Coconut rice – Double down on the coconut atmosphere by cooking your rice in half coconut milk, half water.
- Cauliflower rice – For when you want to pretend you’re being healthy while still demolishing a bowl of curry.
- Naan or flatbread – Perfect for those moments when you need something sturdy enough to chase every last drop of sauce around the bowl.
- Quinoa – Adds a nice nutty texture and makes the whole meal feel a bit more virtuous, though to be frank, we’re not fooling anyone.
- Simple cucumber salad – A cool, crisp contrast that cuts through all that rich coconut milk beautifully.
- Steamed broccoli or green beans – Sometimes you just need something green on the plate to balance out the indulgence.
Cooking Tips & Tricks (Chef’s Notes)
A few little tricks can turn this already solid curry into something that’ll have people asking for the recipe.
- Don’t rush the browning – Those golden bits on the chicken aren’t just for looks, they’re flavor bombs waiting to happen, so let them develop properly before moving on.
- Taste your curry paste first – Some brands pack more heat than a dragon’s sneeze, while others are surprisingly mild, so adjust accordingly or risk either boring your taste buds or setting your mouth on fire.
- Let the coconut milk reduce slightly – If you’re impatient like most of us, you might be tempted to serve immediately, but giving it those extra few minutes to thicken makes all the difference in creating a sauce that actually clings to everything.
- Fresh lime juice at the end is non-negotiable – Adding it too early just cooks out all that bright, zippy flavor you’re after, which would be a real shame.
- Room temperature coconut milk behaves better – Cold coconut milk can be stubborn about mixing smoothly, so pull it out of the fridge a bit ahead of time if you remember.
- Cut your chicken evenly – Nobody wants to bite into a chunk that’s either overcooked and rubbery or still pink in the middle, so consistency is your friend here.
- Save some cilantro for garnish – It might seem fussy, but that fresh pop of green on top makes the whole dish look like you actually know what you’re doing.
Nutritional Facts
This curry delivers impressive nutritional value with lean protein, healthy fats, and plenty of flavor without the guilt.
- Calories: Approximately 285 per serving (serves 4)
- Protein: 28g – excellent source for muscle maintenance and satiety
- Fat: 16g (primarily from coconut milk’s medium-chain triglycerides)
- Carbohydrates: 6g – naturally low-carb friendly
- Fiber: 1g from spices and cilantro
- Sodium: 420mg (varies by broth and curry paste brands)
- Vitamin C: High content from lime juice and cilantro
- Iron: Good source from chicken and curry spices
- Potassium: 580mg supporting heart health
- Saturated Fat: 12g (coconut milk provides lauric acid with antimicrobial properties)
- Sugar: 3g naturally occurring
- Cholesterol: 75mg from chicken breast
- Calcium: 35mg from coconut milk
- Anti-inflammatory compounds: Significant amounts from turmeric and other curry spices
Fun “Did You Know?”
Why does coconut milk curdle sometimes when you’re cooking curry?
It’s because coconut milk contains proteins and fats that separate when exposed to high heat or acidic ingredients like lime juice. That’s why I add the lime juice at the end of cooking rather than the beginning.
Here’s another fun fact: green curry paste gets its vibrant color from fresh green chilies, not artificial coloring.
The spice level can vary dramatically between brands, so always start with less than the recipe calls for. You can add more, but you can’t take it back once it’s in there!
