There’s something special about the kind of meal that makes you feel like you’re on vacation, even when you’re just standing barefoot in your own kitchen. This Lime Chilli Coconut Chicken is one of those dishes. It wraps you in bright, bold flavors—like sunshine in a bowl. It’s creamy, tangy, and just the right amount of spicy, with the subtle sweetness of coconut balancing out the whole thing.

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This recipe reminds me of the kind of meal you’d have after a long day spent outside in warm weather—maybe you’re coming in from the garden, or the kids have just come in from the backyard with grass-stained knees. The air is still warm, and you want something satisfying but not heavy. That’s this dish. It’s quick enough for a weeknight but flavorful enough to impress guests.

Coconut milk is the silky base here, infused with garlic, ginger, lime zest and juice, and a gentle kick from fresh chilli. The chicken is seared to golden perfection, soaking up all those tropical flavors. It’s a dish that’s comforting, but it also feels a little adventurous—like a tiny escape from the ordinary.

Why You’ll Love This Recipe:

Full of flavor: Every bite is a delicious balance of heat, creaminess, and citrusy brightness.
Quick & easy: It comes together fast—perfect for a busy night when you still want something that tastes special.
Dairy-free & gluten-free: Naturally friendly for a range of diets.
Meal-prep friendly: The flavors deepen as it sits, making it even better the next day.
Versatile: Serve it over rice, noodles, or even with a side of flatbread to soak up the sauce.

INGREDIENTS YOU’LL NEED:

500g (1.1lb) boneless skinless chicken thighs or breast, cut into bite-size pieces
1 tablespoon vegetable oil
1 small brown onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 fresh red chilli, finely chopped (adjust to taste)
1 cup (250ml) coconut milk
2 teaspoons lime zest
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon brown sugar
1 tablespoon fresh coriander, chopped (plus extra for garnish)

HOW TO MAKE LIME CHILLI COCONUT CHICKEN:

STEP-BY-STEP INSTRUCTIONS

Step 1: Brown the Chicken
Start by heating the oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Let them cook for a few minutes without moving them too much—you want that beautiful golden-brown sear. Flip and cook the other side until just cooked through. Remove and set aside on a plate.

Step 2: Sauté the Aromatics
In the same pan (with all those lovely browned bits from the chicken), lower the heat to medium and add the chopped onion. Cook until softened—about 3 to 4 minutes. Then stir in the garlic, ginger, and chilli. Cook for another minute until everything smells fragrant and delicious.

Step 3: Create the Coconut Lime Sauce
Pour in the coconut milk, then add the lime zest, lime juice, fish sauce, and brown sugar. Stir well and bring the mixture to a gentle simmer. Let it bubble away for about 5 minutes—just enough to slightly thicken and let all those flavors come together.

Step 4: Add the Chicken Back In
Return the chicken (and any juices on the plate) back into the pan. Stir everything to coat the chicken in that luscious sauce. Let it simmer for another 2 to 3 minutes until heated through and fully combined.

Step 5: Garnish and Serve
Right before serving, stir in the chopped coriander for a fresh, herby finish. Serve with steamed rice, noodles, or even some roasted vegetables for a wholesome meal. Garnish with a bit more coriander and a wedge of lime on the side for extra zing.

HELPFUL TIPS:

Chilli level: If you’re sensitive to heat, use half a chilli or remove the seeds. If you love heat, go bold and add an extra!
Fresh is best: Fresh lime juice and zest make a huge difference in flavor here. Bottled juice just doesn’t have the same brightness.
Make it ahead: The sauce only gets better as it sits. This is a fantastic dish to make ahead for lunches or next-day dinners.
Don’t rush the browning: Taking a few extra minutes to sear the chicken really adds depth to the final flavor.

DETAILS:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Fusion, Asian-inspired
Diet: Dairy-Free, Gluten-Free

NOTES:

This recipe is flexible—feel free to use chicken breast if you prefer it leaner.
For a vegetarian twist, replace chicken with tofu or chickpeas.
Add in steamed broccoli, snow peas, or bell peppers for extra veg and color.

NUTRITIONAL INFORMATION:

(Approximate per serving)
Calories: 310
Protein: 25g
Fat: 21g
Carbohydrates: 9g
Sugar: 3g
Fiber: 1g
Sodium: 480mg

FREQUENTLY ASKED QUESTIONS:

Can I use light coconut milk?
Yes, but the sauce will be a bit thinner and less creamy. Still tasty though!

Is this dish freezer-friendly?
Definitely. Just cool it completely before freezing, and store in an airtight container. Reheat gently on the stove or in the microwave.

What can I serve this with besides rice?
Try noodles, cauliflower rice, or even crusty bread. Roasted sweet potatoes or a fresh cucumber salad also pair beautifully.

STORAGE INSTRUCTIONS:

Let leftovers cool completely before storing in an airtight container. Keep in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to avoid overcooking the chicken.

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CONCLUSION

This Lime Chilli Coconut Chicken is a weeknight dinner with weekend flavor. It’s got that perfect balance of heat, creaminess, and citrus that makes your taste buds wake up and say hello. Plus, it’s easy, nourishing, and totally adaptable to whatever you have on hand. Whether you’re cooking for the family or just treating yourself to a cozy night in, this dish brings warmth and brightness to the table. Give it a go—you might just find your new favorite comfort food with a tropical twist.