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Creamy coconut lime chicken with fresh lime wedges and herbs on a plate.

Creamy Coconut Chicken with Lime & Jasmine Rice

This comforting dish blends creamy coconut milk with fresh lime, perfect for any occasion—from busy weeknights to weekend gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Asian, Thai
Servings 4 servings
Calories 600 kcal

Ingredients
  

Chicken and Coconut Sauce

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 fresh limes, zest and juice (about 4 tablespoons juice total)
  • 2 tablespoons coconut oil (or avocado oil) Cooking oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fish sauce (or soy sauce/tamari for vegetarian) Choose according to dietary needs
  • 1 tablespoon honey or coconut sugar
  • 1 teaspoon red curry paste (optional, for heat)
  • 1/2 teaspoon ground turmeric
  • 1/2 cup fresh cilantro, chopped (plus extra for garnish)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
  • Sea salt and white pepper to taste

Rice

  • 1 1/2 cups jasmine rice (uncooked)
  • 2 1/4 cups water or chicken stock
  • 1/2 teaspoon salt
  • 1 stalk lemongrass, bruised (optional but recommended)
  • 2 leaves kaffir lime leaves (optional)
  • 1 tablespoon butter or coconut oil For flavoring the rice

Garnishes

  • Lime wedges for serving
  • Fresh cilantro sprigs
  • Thinly sliced red Thai chilies
  • Toasted coconut flakes
  • Crushed peanuts (optional)

Instructions
 

Cooking Chicken and Sauce

  • Heat 2 tablespoons of coconut oil (or avocado oil) in a large skillet over medium heat.
  • Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes.
  • Add minced garlic and grated ginger, stir for about a minute until fragrant.
  • Pour in coconut milk, lime juice, and zest. Stir well and simmer on low heat.
  • Stir in fish sauce, honey, red curry paste, turmeric, and chopped cilantro. Simmer for 5 to 10 minutes until the sauce thickens.
  • Prepare the cornstarch slurry and gradually add it to the skillet while stirring to thicken the sauce.

Cooking Rice

  • In a separate pot, combine jasmine rice, water or stock, and salt. Add lemongrass and kaffir lime leaves, if using.
  • Bring to a boil, reduce to low heat, cover, and simmer for 15 to 20 minutes until rice is tender.

Final Touches

  • Fluff the cooked rice with a fork and remove lime leaves and lemongrass, if used.
  • Serve the coconut chicken over jasmine rice, garnishing with cilantro, lime wedges, and optional toppings.

Notes

Cut chicken into uniform pieces for even cooking. Use fresh lime for optimal flavor. Adjust seasoning at the end to your taste.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 80gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 2gSugar: 5g
Keyword chicken recipe, Coconut Milk, Creamy Coconut Chicken, easy dinner, weeknight meal
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