ChickenCurriesMainsMeatQuick & EasyThai

Coconut Lime Chicken Curry in Just 20 Minutes

5 mins Cook
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Chicken lime curry nomnomwow

Coconut Lime chicken curry is made of coconut oil along with coconut milk unsweetened one, with some home spices like red chilli powder, cumin powder, turmeric powder, coriander powder and some other spices. I really like the thickness of this curry and I’m crazy about all coconut made things.

I love eating curries with Jasmine rice.

However now and again, you’ll place these magical, positive recipes. I call them low-effort, excessive-praise recipes. You can also try my recipes of Prawns Thai Yellow Curry, Beef with Black Bean Sauce or Thai Basil Chicken.

These are the recipes we flip to whilst we’re tired and hungry. those recipes are for mild days, healthful days. For ordinary days, and frantic days.

This 20 Minute Coconut Lime chicken Curry is one of those recipes. The chicken used is boneless which facilitates to make sure it’s miles a low effort, high praise dish!

I make it on those nights whilst even slicing an onion is an excessive amount of work, while 30 minutes seem too long to spend within the kitchen.

Coconut Lime Chicken Curry
Coconut Lime Chicken Curry

A Taste of Thailand

A 12 months in the past presently, i discovered myself in a small village outdoor the misty metropolis of Chiang Mai.

We had been taking a cooking elegance, one which immersed us in the manner of Thai cooking.

On the market, we witnessed steel machines churn out sparkling coconut milk, which locals carried domestic in knotted plastic bags. We selected the proper sort of rice and chilies after which cooked one dish after every other in the open air out of doors our instructor’s home.

A rice discipline surrounded the consuming location, and i ought to see nothing however inexperienced land and bushes, scent nothing but sparkling air with a hint of lemongrass and sweet tamarind.

We practically inhaled the overall direction meal. We couldn’t accept as true with we’d made all of it with our own fingers – the relentlessly highly spiced but irresistible papaya salad, Tom Kha Gai nearly literally bursting with flavor, and Pad Thai that discovered how Pad Thai need to have tasted all along.

As I mourned over my ultimate bite of mango sticky rice, looking the sundown, I felt joy. also, a liiittle strain because my then-8-month vintage turned into getting impatient. but in the main, it became pure joy.

Tips to Make 20 Minute Coconut Lime Chicken Curry

Now that I’ve reveled in reminiscences of Thailand, right here are a couple things I found out referring to this 20 Minute Coconut Lime hen Curry:

Many Thai dishes come together within minutes. The flavors are dependent on how sparkling and healthy the ingredients are.
speaking of wholesome ingredients, on the grounds that we will’t get our arms on freshly extracted bagged coconut milk, try to use extremely good canned coconut milk. the less elements listed at the can, the higher.
I discovered that if the freshest of ingredients are used, we can make a curry that is highly brief and smooth, yet flavorful and healthful.

I covered an elective step to marinate the chicken in baking soda prior to cooking it, the only I used in my Cashew fowl recipe. It offers the fowl a silky, smooth texture.

P.S. if you need some other Pakistani-inspired coconut chicken curry, or are inclined to paintings a little more difficult (as in, you’re willing to chop an onion), strive my Coconut chicken Curry with potatoes.

Coconut Lime Chicken Curry in Just 20 Minutes

Coconut Lime Chicken Curry in Just 20 Minutes

Coconut Lime chicken curry is made of coconut oil along with coconut milk unsweetened one, with some home spices like red chilli powder, cumin powder, turmeric powder, coriander powder and some other spices. I really like the thickness of this curry and I'm crazy about all coconut made things.
prep time
15 mins
cooking time
5 mins
total time
20 mins



  • To Marinate (Optional)

  • 1 tsp baking soda

  • For the Curry

  • 2 tbsp regular or refined coconut oil

  • 1 green chili pepper, slit in half and deseeded

  • 2-3 cloves garlic, crushed

  • ½ inch piece ginger, crushed

  • 1 (~400 g) chicken breast or tenders, cut into 1-inch cubes

  • 1/2 tsp coriander powder

  • 1/2 tsp cumin powder

  • scant 1/4 tsp turmeric powder

  • 1/8 tsp black pepper powder

  • generous pinch red chili powder or cayenne

  • 1 13.5-14 oz. can unsweetened coconut milk

  • salt, to taste (be on the generous side)

  • 1 medium lime, zested and juiced, or more to taste

  • 2 tbsp cilantro, chopped


(Elective Step) place the chicken in a strainer or colander and sprinkle it with baking soda. blend properly and let this mixture marinate for approximately 20 mins. Rinse the chook very well, making sure it’s completely freed from any baking soda. Set apart.
Heat oil in a large skillet over medium heat. add the slit green chili pepper and sauté for approximately a minute. add the garlic and ginger and sauté until the uncooked odor disappears, or approximately 20-30 seconds.
Improve the heat to medium-excessive and add the chicken, spices and salt and cook, stirring frequently, till it's far 1/2 cooked or begins to brown, about 5 minutes.
Add the coconut milk and permit it come to a simmer. cover and let this cook dinner for approximately five minutes, or until the chicken is cooked via. flip off the heat and add the lime zest and juice. Garnish with chopped cilantro and serve over white or brown rice. enjoy!
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