Description
A flavorful one-pan chicken dish where tender chicken thighs simmer in a creamy coconut milk sauce with zesty lime, fragrant ginger, and a touch of chili heat. Served over fluffy rice, it’s rich, bright, and comforting all at once.
Ingredients
- 1.5 lbs boneless chicken thighs, cut into bite-sized chunks
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) coconut milk
- Juice and zest of 1 lime
- 1 tsp chili flakes (adjust to taste)
- 1 tsp turmeric powder
- Salt and pepper to taste
- Fluffy white rice, for serving
- Fresh cilantro or lime wedges, for garnish
Instructions
- Heat oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and sear until golden (4–5 minutes). Remove and set aside.
- Lower heat to medium. Add onion and sauté for 3 minutes until softened. Stir in garlic and ginger, cooking for 1 minute.
- Add turmeric and chili flakes, toasting for 30 seconds.
- Pour in coconut milk, lime juice, and lime zest. Stir to combine.
- Return chicken to skillet. Simmer uncovered for 10–15 minutes until sauce thickens and chicken is cooked through.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
- Serve hot over fluffy rice, garnished with cilantro or lime wedges.
Notes
- Add baby spinach or snap peas during the last 5 minutes for extra greens.
- Top with toasted coconut flakes or chopped cashews for texture.
- Stir in Greek yogurt or cream at the end for extra creaminess.
- Swap chicken thighs with shrimp or tofu for variety.
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 480
- Sugar: 3g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
