Description
A delicious one-pan chicken dish infused with coconut milk and fresh lime, creating a flavorful and easy dinner perfect for weeknights or any occasion.
Ingredients
Scale
- 8 chicken thighs skinless and boneless
- 2 tsp sea salt flakes
- 1 tsp ground pepper
- 1 tbsp flour can use gluten-free flour
- 1 tsp sweet paprika optional
- 1 tbsp coconut oil
- 1 tbsp light olive oil or rapeseed oil
- 2 tbsp lime juice
- 3 garlic cloves minced
- 1 tbsp minced ginger
- 1 green jalapeno finely diced
- 2 shallots finely diced
- 1 tbsp tomato paste purée
- 1 tsp Sriracha or more to taste
- 2 tbsp light soy sauce
- 400 g 14oz coconut milk full-fat
- 3 tbsp coconut cream optional
- 1 lime zest only
- 2 tbsp salted peanuts roughly chopped
- 5 spring onions finely diced
- red pepper flakes
- fresh coriander cilantro chopped
- lime wedges
Instructions
- Season chicken thighs with salt pepper and flour.
- Heat coconut oil and olive oil in a pan over medium heat.
- Add chicken and brown on both sides about 5 minutes each.
- Remove chicken and set aside.
- In the same pan add garlic ginger jalapeno and shallots sauté until soft.
- Stir in tomato paste Sriracha soy sauce lime juice and zest.
- Pour in coconut milk and bring to a simmer.
- Return chicken to pan cover and cook for 20 minutes until fully cooked.
- Garnish with chopped peanuts spring onions coriander and red pepper flakes.
- Serve with lime wedges and enjoy.
Notes
- For extra heat add more Sriracha or fresh chilies
- Use gluten-free flour to make this recipe gluten-free
- Coconut cream adds richness but is optional
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg