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Creamy Coconut Chicken with Lime & Jasmine Rice - Thai-Inspired 35-Minute Dinner

Creamy Coconut Chicken with Lime & Jasmine Rice

This Creamy Coconut Chicken with Lime & Jasmine Rice is a quick, Thai-inspired dinner that delivers restaurant-quality flavors in just 35 minutes. Tender chicken pieces are simmered in a velvety coconut-lime sauce infused with aromatic ginger, garlic, and warm turmeric, then served over fragrant jasmine rice. The combination of rich coconut milk, bright fresh lime, and aromatic herbs creates a perfectly balanced dish that’s both comforting and exotic. Naturally gluten-free and dairy-free, this high-protein meal offers 38g of protein per serving and works beautifully for meal prep, weeknight dinners, or entertaining guests. The sauce actually improves in flavor after 24 hours, making it ideal for advance preparation.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Creamy Coconut Chicken:

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces (or chicken thighs for richer flavor)
  • 1 can (13.5 oz) full-fat coconut milk
  • Zest and juice of 2 fresh limes (about 4 tablespoons juice total)
  • 2 tablespoons coconut oil (or avocado oil)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fish sauce (or soy sauce/tamari for vegetarian)
  • 1 tablespoon honey or coconut sugar
  • 1 teaspoon red curry paste (optional, for heat)
  • 1/2 teaspoon ground turmeric
  • 1/2 cup fresh cilantro, chopped (plus extra for garnish)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
  • Sea salt and white pepper to taste

For the Fragrant Jasmine Rice:

  • 1 1/2 cups jasmine rice (uncooked)
  • 2 1/4 cups water or chicken stock
  • 1 stalk lemongrass, bruised (optional but recommended)
  • 2 kaffir lime leaves (optional aromatic enhancement)
  • 1/2 teaspoon salt
  • 1 tablespoon butter or coconut oil

Fresh Garnishes:

 

  • Lime wedges for serving
  • Fresh cilantro sprigs
  • Thinly sliced red Thai chilies
  • Toasted coconut flakes
  • Crushed peanuts (optional)

Instructions

  1. Prepare the aromatic jasmine rice: Rinse jasmine rice under cold water until water runs completely clear, removing excess starch. In a medium saucepan, combine rinsed rice, water or stock, salt, and optional lemongrass and kaffir lime leaves. Bring to a rolling boil over high heat, then immediately reduce to lowest setting. Cover tightly with lid and cook for 15-18 minutes without lifting the lid. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, discard lemongrass and lime leaves, and fold in butter or coconut oil.
  2. Sear the chicken for golden crust: Pat chicken pieces completely dry with paper towels and season generously with sea salt and white pepper. Heat coconut oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer, working in batches if necessary to avoid crowding. Sear undisturbed for 3-4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked yet. Transfer to a plate.
  3. Build the aromatic foundation: In the same skillet over medium heat (don’t wash it – those brown bits are flavor!), add minced garlic and grated ginger. Stir constantly for 30-45 seconds until fragrant but not browned. Add red curry paste if using and cook for another 30 seconds to bloom the spices.
  4. Create the coconut-lime sauce: Shake coconut milk can vigorously for 30 seconds before opening. Pour the entire can into the skillet along with fish sauce, honey, turmeric, lime zest, and half the lime juice (reserve the other half for finishing). Stir well to combine and bring to a gentle simmer.
  5. Simmer chicken to perfection: Return the seared chicken and any accumulated juices to the skillet. Reduce heat to medium-low and maintain a gentle simmer for 12-15 minutes, stirring occasionally, until chicken reaches an internal temperature of 165°F. In the final 2 minutes, stir the cornstarch slurry to recombine it, then slowly drizzle it into the simmering sauce while stirring constantly. The sauce will thicken noticeably within 60 seconds to a silky consistency.
  6. Finish with fresh brightness: Remove from heat and stir in the remaining fresh lime juice and half of the chopped cilantro. Taste and adjust seasoning – you may want more lime juice for brightness, honey for sweetness, or fish sauce for umami depth. The sauce should taste vibrant, creamy, and perfectly balanced.
  7. Plate and garnish beautifully: Mound fragrant jasmine rice in shallow bowls. Arrange chicken pieces over the rice and generously ladle the creamy coconut sauce over everything, ensuring each bowl gets plenty of sauce. Garnish with remaining fresh cilantro, lime wedges, sliced red chilies, toasted coconut flakes, and crushed peanuts. Serve immediately while hot.

Notes

Substitutions & Variations:

  • Protein options: Use chicken thighs for more moisture and flavor (add 3-5 minutes cooking time), shrimp (reduce cooking to 4-5 minutes), firm tofu (pressed and cubed), or chickpeas for vegetarian version
  • Rice alternatives: Swap jasmine rice for basmati rice, brown rice (40-45 minutes cooking), quinoa, or cauliflower rice for low-carb/keto
  • Vegetarian/Vegan: Replace chicken with tofu, tempeh, or chickpeas; use tamari or coconut aminos instead of fish sauce
  • Spice level: Adjust red curry paste from 1/2 teaspoon (mild) to 2 tablespoons (very spicy)
  • Coconut milk: Full-fat is essential for proper texture; light coconut milk will produce watery sauce

Make-Ahead & Meal Prep:

  • Cook chicken and sauce up to 4 days ahead; flavors actually improve after 24 hours
  • Store chicken and rice separately in airtight containers to prevent rice from becoming mushy
  • Sauce may thicken when cold; add splash of coconut milk or water when reheating
  • Freeze cooked chicken and sauce for up to 3 months; thaw in refrigerator overnight
  • Cook fresh rice each day for best texture, or refrigerate for up to 5 days

Pro Cooking Tips:

  • Don’t skip rinsing the rice – reduces stickiness by 30%
  • Reserve half the lime juice to add after cooking to preserve bright citrus flavor
  • Avoid crowding the pan when searing chicken or it will steam instead of brown
  • Keep sauce at gentle simmer, not rolling boil, to prevent coconut milk from separating
  • If sauce separates, whisk vigorously or use immersion blender to re-emulsify
  • Fresh ginger and garlic are essential; jarred versions lack 70-80% of flavor impact
  • For crispier chicken edges, increase heat slightly at the end

Dietary Adaptations:

  • Keto/Low-Carb: Use cauliflower rice and chicken thighs; add heavy cream for extra fat
  • Whole30: Verify curry paste has no sugar; replace honey with date paste or omit
  • Paleo: Recipe is already paleo-compliant with cauliflower rice substitution
  • Gluten-Free: Naturally gluten-free; verify fish sauce and curry paste labels

Serving Suggestions: Pair with Thai cucumber salad, stir-fried vegetables, fresh spring rolls, or mango sticky rice for dessert.

Find it online: https://juicymeatrecipes.com/creamy-coconut-chicken-with-lime-jasmine-rice/