There’s one dish I go back to time and time again when I need something comforting, a little indulgent, but still wholesome and it is this coconut lime chicken curry. The first time I made it, it was on a chilly spring night after a long day. I was craving something that would warm me up from the inside out, but I also wanted something fresh, with a bit of zing. I threw together what I had: a can of coconut milk, some leftover chicken breasts, garlic, lime, a chili from the bottom of the produce drawer and from the first bite, I knew it was a keeper.
Since then, this dish has become a quiet hero in my kitchen. It’s cozy but not heavy, flavorful but not fussy, and it comes together in one skillet with pantry staples and a handful of fresh ingredients. It’s the kind of dinner that feels both easy and elevated, perfect for slow dinners at home, meal prep Sundays, or a casual dinner with friends when you want to impress without spending all night in the kitchen.
Ingredients Needed For This Coconut Lime Chicken Curry
The magic of this Coconut Lime Chicken curry is in the balance: rich coconut milk, zesty lime, aromatic herbs, and just enough savory umami to round it all out. Here’s what you’ll need, with notes on why each ingredient earns its place: 
Pantry & Fridge Staples:
- 2 tablespoons avocado oil
A clean, neutral oil that holds up well to high heat and lets the other flavors shine. If you don’t have avocado oil, any high-heat oil like grapeseed, canola, or light olive oil will work fine. - 1.5 pounds boneless skinless chicken breasts (about 3)
Chicken breasts soak up the sauce and slice beautifully. They cook quickly and keep the dish on the lighter side. Prefer dark meat? Boneless thighs will give a richer, juicier bite. - 1/2 cup finely minced yellow or white onion
You want the onion to melt into the sauce, not stand out. It builds a subtle sweetness that balances the acidity from the lime. - 2 cloves garlic, minced
This adds savory depth. Fresh garlic makes a noticeable difference here—skip the jarred kind if you can. - 1 tablespoon fresh ginger, minced or grated
Ginger brings a warm, citrusy note that lifts the richness of the coconut milk and ties in beautifully with the lime. - 1 red chili, thinly sliced (optional)
For a little heat and color. Leave it out if you’re not a fan of spice, or swap in a pinch of red pepper flakes or a mild chili paste for a more subtle kick.
Flavor Builders:
- 2 teaspoons fresh lime zest (about 1 lime)
The zest is where all the essential oils live—it adds pure lime flavor without extra acidity. Use a microplane to get a fine grate and avoid the bitter white pith. - 1 (13.5-ounce) can full-fat coconut milk
This is the backbone of the sauce. Look for a brand with minimal additives for the creamiest, cleanest flavor. Avoid “lite” coconut milk—it just doesn’t create the same silky texture. - 1 tablespoon fish sauce
Think of this as your secret ingredient. It adds umami and depth, similar to anchovy paste or soy sauce, but with a uniquely Southeast Asian flair. If you’re vegetarian or can’t find fish sauce, tamari or coconut aminos can be used in a pinch, but the flavor will be slightly different. - 2 tablespoons fresh lime juice
This brightens everything at the end. Freshly squeezed is a must here—it balances the rich coconut and ties all the flavors together.
Finishing Touch:
- 1/4 cup chopped cilantro and/or Thai basil
These herbs add a burst of color and an aromatic, herbal top note. Cilantro is fresh and grassy; Thai basil has a more licorice-like edge. Use whichever you prefer—or both for a more complex finish.
Step-by-Step Instructions For Coconut Lime Chicken Curry
This dish might be quick, but each step builds real flavor. Here’s how to bring it all together.
1. Sear the Chicken for a Golden Crust
Heat the avocado oil in a large skillet or sauté pan over medium-high heat. Season the chicken breasts lightly with salt and pepper. Add them to the hot pan and sear for about 3–4 minutes per side, until golden and crisp at the edges.
You’re not aiming to cook them through at this point—just create that flavorful, caramelized surface. Once browned, remove the chicken to a plate and set aside.
Pro Tip: Let the chicken sit undisturbed in the pan while searing. That’s how you get that beautiful crust.
2. Build the Flavor Base
Reduce the heat to medium. In the same pan, add your minced onion. Sauté for 2–3 minutes until it softens and becomes fragrant. Then stir in the garlic, ginger, and sliced red chili if using. Let everything cook for another minute—just long enough to become deeply aromatic, but not browned.
Tip: Don’t rush this step. This is where your sauce starts to layer in flavor.
3. Coconut, Lime, and Umami
Add the lime zest, stir briefly to release the oils, then pour in the coconut milk. Add the fish sauce and fresh lime juice and give everything a good stir. Bring the sauce to a gentle simmer.
Tip: Coconut milk can separate in the can. Shake it well before opening, or whisk if needed to recombine the fat and liquid.
4. Simmer the Chicken in the Sauce
Return the seared chicken breasts to the pan, nestling them into the sauce. Cover the pan loosely and let it all simmer on medium-low for about 10–12 minutes, or until the chicken is cooked through (165°F internal temp).
As the chicken cooks, the sauce will thicken slightly and infuse the meat with flavor.
5. Slice and Finish with Fresh Herbs
Once done, remove the chicken and let it rest a few minutes before slicing. Taste the sauce and adjust as needed—maybe an extra squeeze of lime, or a pinch of salt if it needs a lift. Add the chopped herbs just before serving for the brightest flavor.
Return the sliced chicken to the pan and spoon the sauce over top, or serve it family-style with everything nestled together.
Why You’ll Love This Dish (And Why It’s Good for You)
Besides the fact that it tastes like something you’d get at a cozy Thai restaurant, this dish is naturally:
- Gluten-free and dairy-free
- Packed with healthy fats from coconut milk
- Full of gut-supportive aromatics like ginger and garlic
- High in lean protein
- Fresh, flavorful, and full of nutrients without needing heavy ingredients
It’s proof that a comforting dinner doesn’t have to be overly rich or complicated.
Make It Your Own: Variations & Add-Ons
Add More Veggies
This is a great base for tossing in extra vegetables. Try:
- Baby spinach or kale at the end
- Sliced red bell pepper or zucchini with the onion
- Snap peas or green beans for crunch
Change Up the Protein
- Boneless chicken thighs will give a richer, juicier result.
- Shrimp cooks quickly and soaks up the flavor beautifully—just simmer in the sauce for 3–4 minutes.
- Tofu (pressed and seared) for a vegetarian version.
Spice It Up (or Down)
- Want more heat? Add a teaspoon of Thai red curry paste with the aromatics.
- Prefer it mild? Skip the chili and go heavier on the herbs.
Storage and Make-Ahead Tips
This dish actually tastes better the next day as the flavors continue to meld.
- Store in an airtight container in the fridge for up to 4 days.
- Freeze leftovers in portions for up to 2 months. Thaw overnight and reheat gently.
- Reheat on the stovetop over medium-low heat. Add a splash of broth or water if the sauce has thickened too much.
It’s meal-prep friendly, and the sauce can even be made in advance and stored separately.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicy and flavorful, and they’ll work beautifully in this recipe. Just adjust the cook time as needed.
What’s a good side for coconut lime chicken?
Steamed jasmine rice is classic. For something lighter, try cauliflower rice or a crisp cucumber salad with rice vinegar.
Is this recipe freezer-friendly?
Yes. The sauce may separate slightly when reheated, but a gentle stir will bring it back together.
What’s the best coconut milk to use?
Go for full-fat canned coconut milk without added gums or sweeteners. Thai Kitchen, Native Forest, and Aroy-D are great options.
I think that’s why I love this coconut lime chicken so much it’s simple enough to throw together on a weeknight but flavorful and satisfying enough to feel like a treat. The creaminess, the zing of lime, the warmth of ginger—it’s everything I want in a one-pan dinner.
This one has definitely earned a permanent spot in my recipe binder, and I hope it finds its way into yours too. If you try it, let me know how it turns out. I always love hearing your tweaks and personal spins.
Recipe Card
Coconut Lime Chicken Curry Recipe
Description
This Coconut Lime Chicken curry has become a quiet hero in my kitchen. It’s cozy but not heavy, flavorful but not fussy, and it comes together in one skillet with pantry staples and a handful of fresh ingredients. It’s the kind of dinner that feels both easy and elevated, perfect for slow dinners at home, meal prep Sundays, or a casual dinner with friends when you want to impress without spending all night in the kitchen.
Ingredients
Ingredients
Instructions
Method
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Sear the chicken: Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 3-4 minutes per side until browned. Remove chicken from the pan and set aside.
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Cook the aromatics: In the same pan, sauté onion for 2-3 minutes until soft. Add garlic, ginger, and chili (if using), cooking for 1 minute.
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Make the sauce: Add lime zest, coconut milk, fish sauce, and lime juice to the pan. Stir to combine and bring to a simmer.
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Simmer the chicken: Return the chicken to the pan, cover, and simmer for 10-12 minutes until the chicken is cooked through (internal temperature should be 165°F).
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Serve: Remove the chicken, let it rest for 5 minutes, then slice. Stir in chopped herbs and serve with the sauce.
