Coconut Lime Chicken Curry

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Coconut Lime Chicken Curry is your ticket to a quick, vibrant, and satisfying meal. The combination of creamy coconut milk and zesty lime makes it a refreshing twist on traditional curry. Perfect for any weeknight dinner!

Ingredients for Coconut Lime Chicken Curry

Chicken breast is lean and cooks quickly, perfect for soaking up all the curry flavors. Olive oil helps sauté the aromatics and brown the chicken. Onion adds subtle sweetness, while garlic and ginger bring warmth and depth. The spices — cumin, coriander, turmeric, and red chili powder — create an earthy, fragrant base.

Coconut milk provides a creamy, rich texture that balances the spices. Chicken broth adds savory depth. Lime zest and juice contribute a fresh, tangy kick. Fish sauce is the secret ingredient for umami richness. Bell pepper and sugar snap peas add color and crunch. Finally, fresh cilantro brightens the whole dish as a garnish.

Tips & Tricks

  • Use full-fat coconut milk for the creamiest texture.
  • If you prefer more heat, add a pinch more chili powder or even some sliced fresh chilies.
  • Marinating the chicken in lime juice for 30 minutes before cooking can enhance the flavor.

Serving Suggestions

This curry pairs beautifully with jasmine rice or fluffy naan to soak up the rich sauce. For a lighter option, try serving it over a bed of quinoa or cauliflower rice.

Frequently Asked Questions

Can I use chicken thighs instead of breast?
Absolutely! Just make sure to adjust cooking time as thighs may take a bit longer.
Is there a substitute for fish sauce?
You can use soy sauce or tamari for a similar umami flavor, though it won't be exactly the same.
Can I make this dish vegetarian?
Sure! Swap the chicken for tofu or chickpeas and use vegetable broth.

Coconut Lime Chicken Curry Recipe Walkthrough

Start by heating the olive oil in a large pan over medium heat. Once it's shimmering, toss in the onion, garlic, and ginger. Stir them around until the onion turns translucent — that should take about 5 minutes.

Next, add your cumin, coriander, turmeric, and red chili powder. Let them sizzle for about a minute to really release their aromas.

Now, stir in the chicken cubes. Cook them until they're browned on all sides. Don’t worry about cooking them through just yet; they’ll finish in the sauce.

Pour in the coconut milk, chicken broth, lime zest and juice, and add a sprinkle of salt and pepper. Don’t forget the fish sauce for that added depth of flavor. Let everything simmer uncovered for about 20 minutes, giving it a good stir now and then.

For the final touch, add the bell pepper slices and sugar snap peas. They only need about 5 minutes to cook through. The peas should stay crisp and the peppers vibrant.

Before serving, sprinkle some fresh cilantro over the top. This little touch will bring an extra burst of freshness.

Why You'll Love This Recipe

  • Bright, fresh lime flavor that pops against the creamy coconut base.
  • Quick and easy — ready in under 40 minutes.
  • One-pan dish keeps cleanup simple.
  • Adaptable to different veggies or proteins.

Ingredients

1.5 lbs chicken breast, cubed
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 tbsp ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp red chili powder
1 can (14 oz) coconut milk
1/4 cup chicken broth
Zest and juice of 2 limes
Salt and pepper to taste
1 tbsp fish sauce
1 bell pepper, thinly sliced
1 cup sugar snap peas
Fresh cilantro for garnish

Step-by-step Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add onion, garlic, and ginger; sauté until onion is translucent.
3. Stir in cumin, coriander, turmeric, and chili powder; cook for 1 minute.
4. Add chicken and cook until browned on all sides.
5. Pour in coconut milk, chicken broth, lime zest and juice, salt, pepper, and fish sauce.
6. Simmer uncovered for 20 minutes, stirring occasionally.
7. Add bell pepper and sugar snap peas; cook for an additional 5 minutes.
8. Garnish with fresh cilantro before serving.

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