For the longest time, I was not a fan of coconut. There was something about it that while I couldn’t identify what it was, had made me dislike the taste. A few years ago, I almost didn’t make a recipe, simply due to the fact that it called for coconut milk. I made it anyway, and have been in love with coconut milk ever since. This recipe is from real simple good and is super easy to make.

Coconut Lime Chicken

Ingredients

1 shallot, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup fresh cilantro, chopped, (plus more for topping)
1/3 cup lime juice, (about 2 limes)
4 chicken breasts, see notes
2 tbsp avocado oil, (or coconut oil)
1.5 cups full fat coconut milk, see notes
1/4 cup chicken broth
Salt and pepper
Lime slices for topping, (optional)

Instructions

1. Prep shallot, garlic, ginger, cilantro, and limes. Leave them to the side.
2. If you wish, you can place the chicken breasts between two pieces of parchment paper. Using a mallet (or another method), pound the chicken to make them even in thickness. I skipped this step while making it once and it was still delicious, so it depends on your preferences.
3. Sprinkle each side of the chicken with salt and pepper. Heat avocado oil in a large skillet over medium heat.
4. Once hot, add the chicken to the pan. Cook (in batches if necessary), without disturbing for 3-4 minutes. When a nice brown crust forms, flip and cook another 3 minutes or until the chicken is mostly cooked through.
5. Remove chicken from the skillet and set aside. Lower the heat to medium.
6. Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
7. Add chicken broth, coconut milk, lime juice, ginger, and cilantro to the pan. Stir to mix, scraping up any browned chicken bits.
8. Add the chicken breasts back to the skillet with the sauce. Cover and simmer on low until the chicken is fully cooked. (I had added some brown rice in the same pot- the coconut milk gives it so much flavor!)
9. Serve with vegetables, potatoes, rice, or cauliflower rice. Make sure to spoon some of the sauce over everything! It’s too good to be left out.
10. Garnish with cilantro and lime slices, if desired.

Enjoy!

Related:

Green Curry Salmon Bowls

Veggie Packed Red Curry Egg Drop Soup

Thai Red Curry Shrimp Soup