Thai Coconut Lime Chicken in 40 Minutes: Ultimate Guide 

Are you seeking an ultimate guide to making a Thai Coconut Lime Chicken recipe? Then read this! 

The Thai coconut lime chicken is flavorful with a zingy, sweet, salty combination. It can be enjoyed by the whole family when you top the chicken with chopped chili after you have cooked it.

If you love coconut, then you should try out this recipe. So how?

In this guide, we will explain in detail how you can make a Thai coconut lime chicken recipe and everything you need to perfect it! 

Firstly, let’s talk about Thai coconut lime chicken. 

What Is Thai Coconut Lime Chicken Made Of?

Thai coconut lime chicken is made by marinating boneless, skinless chicken breasts in a delicious Thai marinade.

The marinade comprises coconut milk, lime zest, ginger, garlic, soy sauce, and a little curry powder. 

To get the maximum amount of flavor from this recipe, brush the regular chicken with the Thai marinade when you’re grilling your coconut lime chicken 

This recipe is not only easier and faster to make; you serve it sprinkled with freshly chopped cilantro and coconut lime rice.

How To Make Thai Coconut Lime Chicken 

Equipment Needed 

• One large skillet 
• A lid from another pot

Ingredients Needed

• 2 half-sliced chicken breasts
• 2 tablespoons of coconut oil
• 1 (small and diced) brown onion
• 2 teaspoons of minced garlic
• 1 tablespoon of fresh ginger
• 1 can of coconut cream or full-fat coconut milk
• ¼ cup of lime juice
• ¼ cup of Thai basil
• 1 kaffir lime leaf (optional)
• 1 tablespoon of fish sauce
• 1 teaspoon of lime zest
• 1 tablespoon of coconut sugar
• Freshly chopped chili, coriander, and lime wedges (to garnish)

Ingredients Note

• Chicken 

Free-range chicken and organic work best for this recipe.

Cheaper varieties are plumped with water which may affect the result of the coconut lime sauce and may contribute to it being too watery or discolored.

• Coconut cream 

Use a good quality premium coconut cream to ensure the coconut lime sauce stays nice and thick.  

You can also use full-fat coconut milk if you cannot source coconut cream.

• Lime 

Use freshly squeezed lime juice or lime concentrate. 

• Garlic 

Fresh garlic and minced garlic from a jar are best to use.

• Ginger 

Use fresh ginger or ½ teaspoon of ground ginger if fresh ginger is not available. 

• Thai basil or coriander/cilantro leaves 

Both Thai basil and coriander together.

You can also use coriander/cilantro leaves. 

• Coconut sugar 

Although you can use any sugar, coconut sugar is best for the coconut lime sauce.

• Fish sauce 

The quality of the fish sauce in this recipe will affect the color of the end dish; some are darker than others. Look 

As such, it is recommended that you get one that only contains anchovies and salt, no other hidden ingredients.

• Kaffir lime leaf 

This ingredient is optional, but it can give extra depth of flavor to the coconut lime sauce.

• Chili 

Use chili to garnish the coconut lime chicken with freshly chopped chili at the end 

Ingredients Substitutions And Variations

If chicken breasts are not available, use chicken tenders or chicken thighs instead.

However, you’ll have to adjust the cooking time (less cooking time for tenders, more cooking time for thighs).

You can substitute cilantro with another freshly chopped herb such as basil, Thai basil, parsley, or a mix.

Instead of Coconut milk use thickener milk. Such as cornstarch or tapioca starch to get it to thicken up in place of coconut milk.

Add red pepper flakes at the time you add in the aromatics to make it spicy. 

After searing the chicken and removing it from the pan, you can lightly cook additional vegetables, such as carrots, snap peas, bell pepper, or mushrooms, in the skillet.

Set them aside covered, and add them in at the time you serve the meal.

For added texture, add toasted cashews.

Instructions on how to make Thai Coconut Lime Chicken 

• Preheat the skillet on medium heat, then add 1 tablespoon of oil when hot and swirl until the pan is coated.

• Place the chicken breasts in the pan and cook for 2 to 3 minutes on each side or until lightly browned on each side. 

Then remove the chicken from the pan and set aside.

• Add 1 tablespoon of oil, swirl around the pan, then add the garlic, ginger, and onion.

Cook them for 2 to 3 minutes, occasionally stirring until translucent.

• Change the heat to low heat and place the chicken breasts back into the pan. 

• Pour the coconut cream, lime juice, lime zest, Thai basil or coriander, and fish sauce over the chicken. 

If you are using kaffir lime leaves, you should place them in, also. 

• Simmer for 10 minutes, and use a wooden spoon to scrape up the onion, garlic, and ginger up from the bottom.

• Turn the chicken over and add it to the coconut sugar and stir.

Let it be for another 10 minutes.

• Test the chicken to ensure it is done, and the juices run clear before taking off the heat. 

• Serve and dress in chopped chili, extra cilantro/coriander leaves, and lime wedges if desired. 

You can then remove the kaffir lime leaves. Pour any extra sauce over the chicken while serving.

Cooking Information

• Prep Time: 10 Minutes 
• Cook time: 30 Minutes 
• Total time: 40 Minutes

Recipe Tips

To make Keto-friendly Thai Coconut Lime Chicken, leave out the coconut sugar. The coconut lime sauce still tastes good, then add a few stevia drops.

Generously season both sides of your chicken with Kosher salt and freshly cracked black pepper. 

You can add more to the taste at the end to help build the flavor early on.

Nutritional Information per serving

• Calories: 382 Kcal
• Total Fat: 30g
• Saturated Fat: 25g
• Trans Fat: 0g
• Unsaturated Fat: 3g
• Cholesterol: 51mg
• Sodium: 412mg
• Carbohydrates: 10g
• Fiber: 0g
• Sugar: 4g
• Protein: 21g 

What To Serve With Thai Coconut Lime Chicken 

You can serve this recipe with plain or cauliflower rice if you want a lower-carb or Paleo option.  

You can also serve it with steamed or lightly sauteed green veggies such as bok choy, broccoli, and or green beans.

Storage and Reheating Information

You can store leftover Thai coconut lime chicken in a tightly sealed container in the fridge for up to 5 days. 

Then reheat in the microwave for about 30 seconds intervals until heated through.

You can also store it in the freezer when you allow the coconut lime chicken to cool completely overnight in the refrigerator, then portion the chicken into freezer bags or airtight containers. 

It can stay for 2 to 3 months in the freezer. 

Then reheat the Thai coconut lime chicken directly from frozen covered on the stove over medium heat or in the microwave until heated through.

Key Takeaway 

Thai coconut lime chicken is made by marinating boneless, skinless chicken breasts in a delicious Thai marinade.

The marinade includes coconut milk, lime zest, ginger, garlic, soy sauce, and a little curry powder. 

To get the maximum flavor from this recipe, brush the chicken with Thai marinade When you’re grilling your coconut lime chicken. 

To make this recipe perfectly, you need to get a large skillet together with the ingredients listed above. Then follow the cooking instruction explained above. 

You can make Keto friendly Thai Coconut Lime Chicken by leaving out the coconut sugar. The coconut lime sauce still tastes good, then add a few stevia drops.

In addition, Generously season both sides of your chicken with Kosher salt and freshly cracked black pepper. 

You can add more to the taste at the end to help build the flavor early on.

You can serve your Thai coconut lime chicken with Plain rice or cauliflower rice if you are looking for a lower-carb or Paleo option.  

You can also serve it with steamed or lightly sauteed green veggies such as bok choy, broccoli, and or green beans.

Last, you can store leftovers in an alright container in the fridge for up to 5 days and in the freezer for up to 2 months.

Then reheat them in the microwave or grill when you want to use them. 

Thank you for reading!

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