One Pan Coconut Lime Chicken
Juicy chicken thighs braised in a creamy, zesty coconut milk sauce with ginger, garlic, and lime, ready in under 30 minutes.
Ingredients
- 8 skinless boneless chicken thighs
- 2 teaspoons sea salt flakes
- 1 teaspoon ground pepper
- 1 tablespoon flour (gluten-free optional)
- 1 teaspoon sweet paprika
- 1 tablespoon coconut oil
- 1 tablespoon light olive or rapeseed oil
- 2 tablespoons lime juice
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 green jalapeño, finely diced
- 2 shallots, finely diced
- 1 tablespoon tomato paste
- 1 teaspoon Sriracha
- 2 tablespoons light soy sauce
- 400g full-fat coconut milk
- 3 tablespoons coconut cream (optional)
- zest of 1 lime
- 2 tablespoons salted peanuts, chopped
- 5 spring onions, diced
- red pepper flakes
- fresh cilantro, chopped
- lime wedges for serving
Original recipe: https://www.supergoldenbakes.com/one-pan-coconut-lime-chicken/
Method
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Trim chicken thighs and pat dry. Season with salt, pepper, and paprika, then lightly dust with flour.
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Heat both oils in a large pan over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Transfer to a plate.
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Add lime juice to the hot pan and scrape up any browned bits with a wooden spoon.
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Reduce heat. Add garlic, ginger, and jalapeño. Stir in shallots and cook for 2 minutes, then add tomato paste, Sriracha, and soy sauce.
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Pour in coconut milk and coconut cream. Stir well, then return chicken to the pan with lime zest.
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Cover and simmer for 10–15 minutes until chicken is cooked through.
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Garnish with spring onions, peanuts, cilantro, and red pepper flakes. Serve with lime wedges.