Description

What makes this recipe truly special isn’t just its amazing taste—it’s the beautiful simplicity of cooking everything in one pan. The chicken becomes incredibly tender while absorbing all those gorgeous coconut and citrus flavors, and the sauce naturally reduces into something absolutely divine

Ingredients

Scale

For the Chicken:

2 pounds boneless, skinless chicken thighs (or chicken breasts, cut into chunks)
2 tablespoons olive oil or avocado oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder

For the Coconut Lime Sauce:

1 can (14 oz) full-fat coconut milk
Juice of 3 fresh limes (about ¼ cup)
Zest of 2 limes
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons brown sugar or honey
2 tablespoons fish sauce (or soy sauce for vegetarian option)
1 tablespoon red curry paste (optional, for heat)
½ teaspoon red pepper flakes

For Garnish and Serving:

¼ cup fresh cilantro, chopped
2 green onions, sliced
1 lime, cut into wedges
Toasted coconut flakes (optional)
Jasmine rice or cauliflower rice for serving

Substitution Notes: If you can’t find fish sauce, soy sauce works beautifully as an alternative. For those avoiding refined sugars, maple syrup makes an excellent substitute for brown sugar. Light coconut milk can be used, though the sauce won’t be quite as rich. For a dairy-free and lighter version, you can substitute chicken with firm tofu or extra vegetables like bell peppers and zucchini.

Instructions

1. Prepare the Chicken

Pat the chicken thighs completely dry with paper towels—this step is crucial for getting a nice golden sear. Season both sides generously with salt, pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes while you prepare the sauce ingredients. This helps ensure even cooking throughout.

2. Sear the Chicken

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil shimmers and moves easily around the pan, carefully add the chicken pieces. Don’t overcrowd the pan—work in batches if necessary. Sear for 4-5 minutes on each side until golden brown and crispy. The chicken doesn’t need to be fully cooked at this stage; it’ll finish cooking in the sauce. Transfer the seared chicken to a plate and set aside.

3. Build the Aromatic Base

In the same pan (don’t clean it—those browned bits are pure flavor gold), reduce heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning. You’ll know it’s ready when your kitchen fills with that incredible aromatic smell.

4. Create the Coconut Lime Sauce

Slowly pour in the coconut milk, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the lime juice, lime zest, brown sugar, fish sauce, and red curry paste (if using). Whisk everything together until smooth and well combined. The sauce should have a beautiful pale golden color with flecks of lime zest throughout.

5. Bring It All Together

Return the seared chicken to the pan, nestling each piece into the creamy sauce. Sprinkle in the red pepper flakes for a gentle heat that complements the coconut beautifully. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cover the pan.

6. Simmer to Perfection

Let everything cook together for 15-20 minutes, until the chicken is completely cooked through (internal temperature of 165°F) and the sauce has thickened slightly. The chicken will be incredibly tender, and the sauce will have reduced to a luxurious consistency that coats the back of a spoon.

7. Final Touches and Serve

Remove from heat and taste the sauce, adjusting with additional lime juice for brightness, salt for depth, or a touch more brown sugar for sweetness. Garnish generously with fresh cilantro, sliced green onions, and toasted coconut flakes if desired. Serve immediately over fluffy jasmine rice with lime wedges on the side.

Nutrition

Calories: 320-350
Fat: 20-24g
Carbohydrates: 8-10g
Fiber: 1-2g
Protein: 28-32g