This Coconut Lime Chicken Curry is a vibrant, healthy chicken recipe that’s packed with flavor and comes together quickly. You’ll love this easy, nourishing meal that’s perfect for a busy weeknight.
Key Ingredients & Substitutions:
- Chicken Thighs: Boneless, skinless chicken breast works too, but thighs offer more flavor.
- Coconut Milk: Full-fat coconut milk makes it creamy; light coconut milk can be used for a lighter option.
- Curry Paste: Red or green curry paste will work. Choose your preferred spice level.
- Lime Juice: Freshly squeezed is best for brightness.
- Vegetables: Bell peppers and spinach add nutrients and color. Feel free to add other quick-cooking vegetables like broccoli or snap peas.
Ingredients:
Main:
- 1 tbsp coconut oil
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 (13.5 oz) can full-fat coconut milk
- 2 tbsp red curry paste
- 1 tbsp brown sugar or maple syrup (optional, for balance)
- 1/2 cup chicken broth or water
- 2 cups fresh spinach
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Spices:
- 1/2 tsp salt
- 1/4 tsp black pepper
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450 calories
- Tools Needed: Large skillet or pot, cutting board, knife.
Step-by-Step Instructions:
1. Prepare the Chicken
Heat coconut oil in a large skillet or pot over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the hot skillet and cook until lightly browned on all sides, about 5-7 minutes. You don’t need to cook it through completely at this stage. Remove the chicken from the skillet and set it aside.
2. Sauté Aromatics
Add the chopped onion to the same skillet, adding a little more oil if needed. Cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Build the Curry Base
Stir in the red curry paste and cook for 1 minute, allowing the flavors to bloom. Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer. If using, stir in the brown sugar or maple syrup now.
4. Simmer the Chicken and Vegetables
Return the browned chicken to the skillet. Add the sliced red bell pepper. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and tender.
5. Finish with Freshness
Stir in the fresh spinach and cook until it wilts, about 1-2 minutes. Remove the skillet from the heat. Stir in the fresh lime juice. Taste and adjust seasonings as needed.
6. Serve Your Healthy Chicken Recipe
Garnish with fresh cilantro before serving. This Coconut Lime Chicken Curry is delicious served over rice, quinoa, or with a side of steamed vegetables for a complete healthy chicken recipe.
Variation Ideas:
- Add sliced mushrooms or carrots along with the bell pepper for more vegetables.
- Stir in a tablespoon of peanut butter for a satay-like flavor.
- Garnish with chopped cashews or peanuts for added crunch.
- Spice it up with a pinch of red pepper flakes during the simmering stage.
Storage Instructions:
Store any leftover Coconut Lime Chicken Curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of broth or water if the sauce thickens too much.
Frequently Asked Questions:
- Can I use chicken breast instead of thighs? Yes, you can. Just be careful not to overcook it, as breast meat can dry out more easily.
- Is this dish spicy? The spice level depends on the curry paste you use. You can adjust the amount of curry paste to your preference.
- What can I serve with this curry? It pairs wonderfully with jasmine rice, brown rice, quinoa, or cauliflower rice for a low-carb option.
- Can I make this ahead of time? Absolutely! The flavors often deepen overnight, making it a great meal prep option.
- How do I make this vegetarian? You can substitute chicken with chickpeas, firm tofu, or a variety of mixed vegetables like sweet potatoes and cauliflower.
- Why is my curry sauce too thin/thick? If it’s too thin, simmer uncovered for a few extra minutes. If too thick, add a little extra chicken broth or water until it reaches your desired consistency.
