Go Back

Thai Coconut Lime Chicken

Thai coconut lime chicken simmers juicy chicken thighs in a creamy coconut milk sauce with red curry, fish sauce, and bright lime. The one-pan method starts with searing, then simmers until the sauce thickens slightly for a fragrant, spoonable finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Thai Coconut Lime Chicken
  • 1.5 lb boneless, skinless chicken thighs
  • 2 tbsp vegetable oil
  • 1 yellow onion small, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger grated
  • 14 oz coconut milk 1 can
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tbsp lime juice
  • 1 tbsp lime zest
  • 0.25 cup fresh cilantro chopped, for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear and brown the chicken
  1. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces for 4–5 minutes, until browned on all sides, then remove and set aside.
Build the aromatic base
  1. In the same skillet, sauté the onion for 3–4 minutes, until softened, then add the garlic and ginger and cook for 30 seconds, until fragrant.
Simmer in creamy coconut curry
  1. Stir in the coconut milk, red curry paste, fish sauce, and brown sugar, whisking until smooth.
  2. Return the chicken to the skillet and simmer for 12–15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Finish with lime and garnish
  1. Stir in the lime juice and lime zest just before serving.
  2. Garnish with fresh cilantro and serve.

Notes

Pro tip: keep the simmer gentle once the sauce is added so it thickens without separating. Refrigerate leftovers in a sealed container for up to 3 days; freeze for up to 2 months. For a dairy-free swap, this recipe is already naturally dairy-free—use coconut milk labeled “unsweetened” if you want less sweetness.