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Creamy Tropical Coconut Lime Chicken Curry Served Over Fluffy Rice

A rich and creamy coconut lime chicken curry with tropical flavors, served over fluffy rice.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs, cut into chunks
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup chicken broth
  • 2 tablespoons red curry paste
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili flakes
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Cooked fluffy rice for serving

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until softened, about 3 minutes.
  3. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
  4. Add chicken chunks and cook until browned on all sides.
  5. Mix in red curry paste, paprika, turmeric, and chili flakes; stir for 1 minute.
  6. Pour in coconut milk and chicken broth; bring to a simmer.
  7. Reduce heat and let curry simmer for 20-25 minutes, until chicken is cooked through and sauce thickens.
  8. Stir in lime juice and season with salt and pepper to taste.
  9. Serve over fluffy rice and garnish with fresh cilantro.

Notes

For a milder curry, reduce chili flakes. For extra creaminess, use full-fat coconut milk. Leftovers can be stored in the refrigerator for up to 3 days.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Main Course
  • Cuisine: Thai-inspired

Nutrition

  • Calories: 520
  • Sugar: 3g
  • Fat: 35g
  • Carbohydrates: 12g
  • Protein: 38g