Creamy Coconut Chicken with Lime & Jasmine Rice
A comforting dish that combines tender chicken with creamy coconut milk, fresh lime, and fragrant jasmine rice, perfect for a soothing meal.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can full-fat coconut milk (13.5 oz)
- 2 tablespoons coconut 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)
- 1/2 teaspoon ground turmeric
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- Sea salt and white pepper to taste
- 1.5 cups jasmine rice (uncooked)
- 2.25 cups water or chicken stock
- 1 stalk lemongrass, bruised (optional)
- 2 leaves kaffir lime leaves (optional)
- 1/2 teaspoon salt
- 1 tablespoon butter or coconut oil
- Lime wedges for serving
- Fresh cilantro sprigs
- Thinly sliced red Thai chilies
- Toasted coconut flakes
- Crushed peanuts (optional)
Instructions
Cooking
- Begin by warming the coconut oil in a large skillet over medium heat. Once it's melted, add the minced garlic and grated ginger, and sauté them for a minute.
- Add the cut chicken pieces and stir occasionally until the chicken is lightly browned and cooked through.
- Pour in the full-fat coconut milk, and stir well to combine. Add the lime zest and juice, fish sauce, honey, red curry paste (if using), and ground turmeric. Let the flavors mingle for a few minutes.
- Mix the cornstarch with water to create a slurry. Gradually stir this mixture into the skillet, allowing the sauce to thicken. Season with sea salt and white pepper as needed.
- While the chicken and sauce are cooking, prepare the jasmine rice by rinsing it under cold water. In a separate pot, combine rinsed rice, water (or stock), and salt. Bring to a boil, then reduce heat and cover until tender.
- Fluff the cooked jasmine rice with a fork, then spoon the creamy coconut chicken over the top. Garnish with chopped cilantro, lime wedges, and additional toppings like Thai chilies or toasted coconut.
Notes
Keep the chicken pieces uniform for even cooking. Fresh lime juice balances the richness of the coconut; don’t skip it. Adjust spice level by adding more or less red curry paste to taste.