Thai · easy
Coconut Lime Chicken
Tender chicken thighs braised in coconut milk with lime, lemongrass, and cilantro.
- 35 min
- Total
- 4
- Serves
- $14.00
- Est. cost
- 400
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Paleo
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Chicken Thighs, Boneless2 lbs
- Coconut Milk1 can (14 oz)
- Lime2 medium
- Lemongrass2 stalks
- Garlic3 cloves
- Fresh Ginger1 tbsp
- Fish Sauce1 tbsp
- Brown Sugar1 tsp
- Cilantro1/4 cup
- Jasmine Rice2 cups dry
Method
- 01
Cook rice. Season chicken with salt and pepper.
- 02
Sear chicken in a skillet over medium-high heat 3 minutes per side. Remove.
- 03
Add bruised lemongrass, garlic, and ginger. Cook 1 minute.
- 04
Pour in coconut milk, lime juice, fish sauce, and sugar. Bring to a simmer.
- 05
Return chicken. Simmer 15-18 minutes until cooked through. Discard lemongrass. Serve over rice with cilantro and lime wedges.
- 400
- Calories
- 34g
- Protein
- 12g
- Carbs
- 24g
- Fat
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