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Thai Coconut Lime Chicken

Thai Coconut Lime Chicken is a one-pan Thai-style simmer where chicken thighs cook in creamy coconut milk with red curry paste, fish sauce, and ginger. Bright lime juice and zest added at the end keep the sauce fragrant while it thickens slightly for a silky finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
Coconut curry sauce
  • 1 can (14 oz) coconut milk
  • 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 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.
Cook the aromatics
  1. In the same skillet, sauté the onion for 3–4 minutes, until softened. Add the garlic and ginger and cook for 30 seconds, until fragrant.
Build the coconut curry sauce
  1. Stir in the coconut milk, red curry paste, fish sauce, and brown sugar, whisking until smooth. Keep the mixture over medium-high heat until it loosens into a cohesive sauce.
Simmer and thicken
  1. Return the chicken to the skillet and simmer for 12–15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally so the sauce coats the chicken evenly.
Finish with lime and garnish
  1. Stir in the lime juice and lime zest just before serving. Taste and adjust as needed for brightness.
  2. Garnish with fresh cilantro and serve over rice. Keep the finished dish warm so the sauce stays silky.

Notes

For extra tender chicken, cut the thighs into uniform bite-size pieces so they finish cooking at the same time. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove over low heat until warmed through. Freezing is not recommended because lime and cilantro flavor can dull and the coconut sauce may separate. To make it dairy-free and gluten-friendly, use a gluten-free fish sauce (or Thai-style gluten-free alternative).