Lime and Coconut Chicken
Ingredients
- 1.1 kg chicken breasts, boneless, skinless
- 1 tsp turmeric
- 1 tsp paprika
- salt and pepper, to taste
- Vegetable oil, for cooking
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 red chilli, thinly sliced (optional)
- 2 tsp lime zest
- 1 can full-fat coconut milk
- 1 can coconut cream
- 1 tbsp fish sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp coconut oil
- green beans
- handful of fresh coriander, chopped
- handful of Thai basil, optional
- lime wedges and sliced chilli, for serving
Instructions
- Season the chicken breasts with turmeric, paprika, salt, and pepper.
- Heat a little vegetable oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden. Remove and set aside.
- In the same skillet, add the coconut oil. Sauté the onion for 5–7 minutes until softened and translucent.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the chilli (if using), lime zest, coconut milk, coconut cream, and fish sauce. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the skillet. Cover and simmer for approximately 20 minutes, or until the chicken is fully cooked through.
- Meanwhile, heat a little coconut oil in a separate pan and sauté the green beans until tender and lightly browned, about 5–7 minutes.
- Stir the lime juice into the sauce and adjust seasoning if needed.
- Add the green beans to the pan and gently combine.
- Garnish with fresh coriander, Thai basil, sliced chilli, and lime wedges before serving.
- Serve hot with jasmine rice, basmati rice, or cauliflower rice.