Coconut Lime Chicken Curry with Jasmine Rice

Why You’ll Love This Recipe

• Comforting yet bright: creamy coconut with fresh lime keeps every bite lively.
• Weeknight-easy: one pan for the curry, a pot for rice, dinner in 40 minutes.
• Balanced and mild: gentle heat from mild curry paste; family-friendly.
• Flexible: swap chicken for shrimp or chickpeas, add more veggies as you like.

Grocery List

• Produce: 1 small yellow onion, 3 garlic cloves, 1 nub fresh ginger, 2 bell peppers, 1 lime, 5 oz baby spinach, cilantro (optional)
• Dairy: None
• Pantry: Boneless skinless chicken thighs, jasmine rice, mild Thai curry paste, full-fat coconut milk, low-sodium chicken broth, soy sauce or fish sauce, brown sugar, neutral oil, kosher salt, black pepper

Full Ingredients

For the Coconut Lime Chicken Curry

• 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp neutral oil (canola, avocado, or coconut)
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 3 tbsp mild Thai curry paste (yellow or mild red)
• 1 (13.5–14 oz/400 ml) can full-fat coconut milk
• 1/2 cup (120 ml) low-sodium chicken broth
• 2 bell peppers (red and/or yellow), seeded and thinly sliced
• 5 oz (140 g) baby spinach
• 1 lime: finely grated zest + 2 tbsp juice (about 1 lime)
• 2 tsp soy sauce (or 1 tsp fish sauce)
• 1 tsp light brown sugar
• 3/4 tsp kosher salt, divided, plus more to taste
• 1/4 tsp freshly ground black pepper

For the Jasmine Rice

• 1 cup (185 g) jasmine rice, rinsed well
• 1 1/4 cups (300 ml) water
• Pinch of salt

To Serve & Garnish (Optional)

• Fresh cilantro leaves
• Lime wedges

Step-by-Step Instructions

Step 1: Cook the jasmine rice

Rinse the jasmine rice under cold water until the water runs mostly clear. Combine rice, 1 1/4 cups water, and a pinch of salt in a small saucepan. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer gently for 12 minutes. Turn off the heat and let rest, covered, for 10 minutes to steam. Fluff with a fork just before serving.

Step 2: Prep the chicken and aromatics

Pat the chicken dry and cut into 1-inch pieces. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Thinly slice the onion, mince the garlic, grate the ginger, and slice the bell peppers. Finely zest the lime and juice it; set zest and juice aside separately.

Step 3: Bloom the curry paste with aromatics

Heat the oil in a large deep skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring, until softened and translucent, about 3 minutes. Add the garlic and ginger and cook until fragrant, 30 seconds. Stir in the curry paste and cook 1 minute, stirring constantly, to bloom the spices in the paste. This step deepens flavor and helps the paste dissolve smoothly into the sauce.

Step 4: Start the chicken

Add the seasoned chicken to the pan. Cook, stirring occasionally, until the exterior is opaque but not fully cooked through, 2–3 minutes. This quick sauté builds flavor and keeps the chicken tender later.

Step 5: Build the sauce and gently simmer

Pour in the coconut milk and chicken broth, scraping up any browned bits on the bottom of the pan. Bring to a gentle simmer over medium heat, then reduce to medium-low to maintain small, lazy bubbles (about 185–195°F). Simmer uncovered for 8–10 minutes, stirring occasionally, until the chicken is cooked through and reaches 165°F (74°C).

Step 6: Add peppers, then spinach

Add the sliced bell peppers and simmer until crisp-tender, about 4 minutes. Stir in the spinach and cook just until wilted, 45–60 seconds. Avoid a hard boil to keep the sauce silky and prevent the coconut milk from splitting.

Step 7: Brighten and season

Remove the pan from heat. Stir in the lime zest, lime juice, soy sauce (or fish sauce), and brown sugar. Taste and adjust seasoning with more salt, lime, or soy/fish sauce as needed. The flavor should be creamy, gently spiced, and bright with lime.

Step 8: Serve

Spoon the jasmine rice into bowls, ladle the coconut lime chicken curry over the top, and garnish with cilantro and lime wedges if you like. Serve immediately.

Pro Tips

• Bloom the curry paste in oil with the aromatics—this unlocks deeper flavor and ensures a smooth sauce.
• Add lime juice off heat to keep the coconut milk from curdling and to preserve that fresh citrus pop.
• Keep the simmer gentle (185–195°F); vigorous boiling can cause separation and toughen chicken.
• Use full-fat coconut milk for the most velvety texture; light coconut milk will be thinner.
• Cut chicken in even sizes so everything cooks through at the same time.

Variations

• Vegetarian: Swap chicken for 2 cans (15 oz each) drained chickpeas and add 1 cup diced zucchini.
• Shrimp: Use 1.25 lb (565 g) large shrimp; simmer the sauce first, then add shrimp for the last 3–4 minutes until pink and opaque.
• Spicier: Add 1–2 tsp chili-garlic sauce or a sliced red chili with the peppers.

Storage & Make-Ahead

Refrigerate cooled curry in an airtight container up to 4 days; rice up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen. Freeze curry (without spinach if you prefer) up to 2 months; thaw overnight, reheat, and stir in fresh spinach at the end. You can prep and refrigerate sliced onions/peppers and cut chicken up to 24 hours ahead for faster cooking.

Nutrition (per serving)

Approximate: 720 calories; 35 g protein; 38 g fat; 55 g carbohydrates; 4 g fiber; 7 g sugar; 900 mg sodium. Nutrition will vary based on brands and exact portions.