Simple Homemade Creamy Coconut Lime Chicken Curry

January 15, 2025

Craving a dish that's creamy, zesty, and downright irresistible? This Coconut Lime Chicken Curry is your answer! Bursting with tropical flavors and warming spices, it's a breeze to make and a joy to eat. Let’s whip up this comforting, flavor-packed meal together!

0.0 out of 5 (0 ratings)

Craving something cozy yet vibrant for dinner tonight? Let me introduce you to your new go-to dish: Simple Homemade Creamy Coconut Lime Chicken Curry. Oh, this dish! It’s like a warm tropical vacation in a bowl—comforting, creamy, and zesty with just a touch of spice to keep things exciting. I mean, we’re talking about the kind of meal that makes you do a little happy dance in the kitchen while it’s cooking. Whether it’s a weeknight where you’re short on time or a weekend when you’re feeling a little more adventurous, this curry fits right in. Are you ready to spice things up? Let’s dive in!

Simple Homemade Creamy Coconut Lime Chicken Curry Recipe

What makes this Coconut Lime Chicken Curry truly special are the layers of flavor. We’re pairing rich, velvety coconut milk with tangy lime juice and zest, which gives the dish its signature tropical zing. Add a gentle kick from a blend of warm spices like turmeric, ginger, and a little paprika, and you’ll have a symphony of taste in every spoonful. But wait, there’s more! Tender chicken breast or thighs soak in all that creamy, citrusy goodness, making it irresistibly juicy. Oh, and don’t skip the fresh herbs at the end—cilantro or basil adds that final flourish that ties it all together. Seriously, the balance of creamy, tangy, and savory flavors here is magical.

Now, let me share a few tips to help you make this dish shine like the culinary star it is. First, marinate your chicken with a little lime, salt, and garlic before cooking—you’ll thank me later for that extra burst of flavor in every bite. Second, don’t rush the spices. Let them toast for about 30 seconds in the pan before adding the coconut milk to release their full aroma and depth. And finally, if you’re a fan of heat, feel free to add a chopped chili or a pinch of cayenne. The best part of a dish like this is making it your own, so play around and find your perfect balance of flavor.

If you’ve never made a coconut-based curry before, I promise this is one recipe that’s friendly and forgiving, even for beginners. Serve it over fluffy basmati rice or some warm, pillowy naan to soak up all that luscious sauce. Alternatively, turn it grain-free with some cauliflower rice. You can even toss in a handful of veggies like baby spinach or snap peas for an extra pop of color and nutrition. Trust me on this one—it’s impossible to go wrong. So, roll up those sleeves and give it a shot. Your taste buds will be forever grateful!

Keywords: creamy coconut lime chicken curry, easy chicken curry recipe, homemade coconut curry recipe, tropical chicken curry dish, simple creamy curry dinner, best chicken curry with coconut milk, zesty lime chicken curry

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4 servings

Cuisine

Thai

Ingredients

•1 tablespoon coconut oil
•1 medium onion, diced
•3 garlic cloves, minced
•1 tablespoon fresh ginger, grated
•2 tablespoons red curry paste
•1 pound chicken breast, cut into bite-sized pieces
•1 can (13.5 oz) coconut milk
•1 cup chicken broth
•2 tablespoons fish sauce
•2 teaspoons sugar
•Juice of 1 lime
•1 cup snow peas
•1 red bell pepper, sliced
•Fresh cilantro, for garnish
•Cooked jasmine rice, for serving

Instructions

1
Heat coconut oil in a large skillet over medium heat.
2
Add diced onion and sauté until softened, about 3-4 minutes.
3
Stir in garlic and ginger, and cook for an additional 1 minute until fragrant.
4
Mix in red curry paste and cook for 1-2 minutes to release the flavors.
5
Add chicken pieces and cook until they are browned on all sides, about 5 minutes.
6
Pour in coconut milk and chicken broth. Stir to combine.
7
Add fish sauce, sugar, and lime juice, and bring the mixture to a gentle simmer.
8
Add snow peas and sliced red bell pepper, and cook for 5-7 minutes until vegetables are tender.
9
Garnish with fresh cilantro and serve hot over cooked jasmine rice.

Nutrition Information

Calories

390 calories

Protein

31g

Carbs

16g

Fat

23g

Frequently Asked Questions

Q: Can I use a different type of curry paste if I don’t have red curry paste?

A: Yes, you can substitute red curry paste with yellow or green curry paste, though it will alter the flavor profile slightly. Green curry paste will make it spicier and herbaceous, while yellow curry paste will add a milder, sweeter flavor. Start with 1 tablespoon and adjust to taste.

Q: What can I use instead of fish sauce?

A: If you don’t have fish sauce or prefer not to use it, you can substitute it with soy sauce or tamari for a similar salty, umami flavor. For a closer match, mix soy sauce with a splash of lime juice or a pinch of anchovy paste if available.

Q: Can I make this recipe vegetarian or vegan?

A: Absolutely! Replace the chicken with tofu or chickpeas for a vegetarian version. Use vegetable broth instead of chicken broth, and ensure your curry paste is vegan (some brands contain shrimp paste). Adjust the fish sauce by substituting with soy sauce or tamari.

Q: How do I prevent the coconut milk from curdling?

A: To prevent the coconut milk from curdling, avoid cooking it over high heat. Keep the skillet on medium heat and stir occasionally. If your coconut milk separates in the can, simply shake it well before opening or stir it together once added to the pan.

Q: Can I freeze the leftovers?

A: Yes, this curry freezes well. Allow it to cool completely, then store it in an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or broth if needed.

Q: Can I add other vegetables to this curry?

A: Yes, you can customize this curry with your favorite vegetables. Broccoli, carrots, zucchini, or baby corn work well. Just be mindful of their cooking times and add them accordingly to ensure they don’t overcook.

Q: How do I adjust the spice level of this curry?

A: To make the curry spicier, add more red curry paste or a pinch of red pepper flakes. To reduce the spice, use only 1 tablespoon of curry paste and add a bit more coconut milk to mellow the heat.

Make This Recipe Your Own

AI Chef Assistant

Get real-time cooking guidance and ingredient substitution tips from our AI chef

Smart Scaling

Instantly adjust serving sizes and quantities to match your needs

Ingredient Swaps

Customize recipes with AI-powered ingredient alternatives and substitutions

Search for "Simple Homemade Creamy Coconut Lime Chicken Curry" in the DigiDish app to get started!

More Recipes You'll Love

Spiced Peach and Ginger Chutney with Toasted Almond Flatbreads

Get ready to spice up your table! This Spiced Peach and Ginger Chutney is a flavor-packed blend of sweet, tangy, and zes...

Grilled Honey Ginger Shrimp Bowl with Mango Avocado Salsa and Coconut Rice

Fire up your grill and grab your appetite because this Grilled Honey Ginger Shrimp Bowl is a flavor-packed party! Sweet,...

Citrus Marinated Grilled Chicken with Charred Pineapple Relish and Fresh Mint

Get ready to fire up the grill! This zesty citrus-marinated chicken hits all the right notes—juicy, tender, and bursting...

Smoky Corn Chowder with Roasted Hatch Chiles and Crispy Tortilla Strips

Get ready to fire up your taste buds! This Smoky Corn Chowder brings together sweet corn, bold roasted Hatch chiles, and...

Crispy Halloumi Bites with Watermelon Basil Salsa

Ready to wow your taste buds? These Crispy Halloumi Bites are golden, salty perfection, paired with a refreshing Waterme...