This authentic Thai coconut lime chicken recipe is light yet packed with flavor—and it’s incredibly easy to make! Picture tender chicken pieces simmered in a silky coconut lime sauce infused with fresh lemongrass, kaffir lime leaves, and galangal.
Earlier this year, my dad spent a month in Bangkok and took a two-week Thai cooking course at the Bangkok Thai Cooking Academy. He came back with a notebook full of authentic recipes, and lucky for us, this creamy coconut lime chicken is one of them. It’s a simple dish with a fresh, aromatic flavor that makes you feel like you’re dining in Thailand.
For more Thai food recipes, you might want to try this Thai coconut red shrimp curry, Thai mushroom stir-fry or this easy green fish curry.
Jump to:
- Why you will love this Easy Coconut Lime Chicken Recipe
- Ingredients
- Substitutions and variations
- How to make this Thai Creamy Coconut Lime Chicken Recipe
- What to serve with this Thai Chicken
- Equipment
- Storage
- Thai cooking top tips for this recipe!
- More Asian-Style recipes for you!
- Love this recipe? Let's stay connected!
- Authentic Creamy Thai Coconut Lime Chicken Recipe
- See what other people think about this recipe!
Why you will love this Easy Coconut Lime Chicken Recipe
- Authentic & flavorful recipe, this recipe comes straight from Thailand to you!
- Light yet creamy! A perfect balance of refreshing lime and rich coconut milk. Tender pieces of chicken with creamy coconut milk lime sauce, a delicious recipe for the whole family.
- Quick to make –this Thai recipe requires under 20 minutes of cooking time with no stir-frying required. Cook everything straight in the coconut chicken broth!
- Tender, juicy chicken – Simmered gently in a coconut-lime broth until perfectly cooked.
Ingredients
- Full fat coconut milk
- Chicken stock
- Kaffir lime leaves - central vein removed
- Bird's eye chilis - finely diced
- Galangal root slices - peeled and cut into thin slices
- Chicken breast or boneless chicken thighs - cut into bite-sized thin slices
- Lemongrass stalks - cut into 2.5cm pieces and crushed (this helps to release their aromatic and flavorful essential oils)
- White button mushrooms - cut into 4-6 (depending on size)
- Palm sugar
- Fish sauce
- Limes - juiced
- Oil for cooking - I use coconut oil or olive oil (traditionally they use vegetable oil)
See recipe card for quantities.
Substitutions and variations
- Coconut milk: Use a mix of coconut milk and coconut cream for a richer sauce, or light coconut milk for a lower-fat version.
- Galangal root: If you can’t find galangal, fresh ginger makes a good substitute.
- Extra veggies: Add green beans, bok choy, or green onions for more greens.
- Palm sugar: Coconut sugar or brown sugar can be used instead.
How to make this Thai Creamy Coconut Lime Chicken Recipe
1- Prep all ingredients as noted on the ingredients list – Slice the chicken thinly; this helps it cook quickly and stay tender.
2- Make the coconut broth – In a wok or large skillet over medium heat, combine the coconut milk and chicken stock. Once it starts to bubble, add the galangal, lemongrass, and chilies. Simmer 2–3 minutes until fragrant, then stir in the fish sauce.
3- Add the chicken – Cook gently until almost done.
4- Add mushrooms & kaffir lime leaves – Stir to combine and simmer briefly.
5- Finish the sauce – Stir in palm sugar, remove from heat, and add the lime juice.
6- Serve – serve with a side of plain rice (like basmati or jasmine rice) and garnish with fresh cilantro.
Note: Remove the kaffir lime leaves, lemongrass, and galangal pieces before eating—they’re for flavor, not for chewing!
What to serve with this Thai Chicken
- Steamed white rice (classic pairing)
- Rice noodles for a heartier option
- Brown rice is a more wholesome option
- Cauliflower rice for a low carb version
Equipment
- Chopping board
- Sharp knife
- Wok or large skillet
- Spatula
Storage
Store leftovers in an airtight container in the fridge for 3–4 days. The flavors develop even more overnight, making it perfect for meal prep.
Thai cooking top tips for this recipe!
- Balance the flavors: Adjust lime juice, fish sauce, and sugar to get that sweet-sour-salty harmony Thai food is known for.
- Don’t boil the chicken: Keep the heat at a gentle simmer to keep it juicy and tender.
- Bruise your herbs: Lightly crush lemongrass and tear kaffir lime leaves to release their essential oils.
More Asian-Style recipes for you!
Love this recipe? Let's stay connected!
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Authentic Creamy Thai Coconut Lime Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3-4 serves 1x
- Category: Main course
- Cuisine: Thai
- Diet: Gluten Free
Description
This authentic Thai coconut lime chicken is light yet packed with flavor—and it’s incredibly easy to make! Picture tender chicken pieces simmered in a silky coconut lime sauce infused with fresh lemongrass, kaffir lime leaves, and galangal.
Ingredients
- 4 cups of full fat coconut milk
- 2 cups of chicken stock
- 4-8 kaffir lime leaves - central vein removed
- 4 bird's eye chilis - finely diced
- 5-8 galangal root slices - peeled and cut into thin slices
- 400 grams of chicken breast or boneless chicken thighs - cut into bite-sized thin slices
- 4 lemongrass stalks - cut into 2.5cm pieces and crushed (this helps to release their aromatic and flavorful essential oils)
- 10 white button mushrooms - cut into 4-6 (depending on size)
- 1 tsp Palm sugar
- 1,5 tablespoon Fish sauce
- 2 limes - juiced
- Oil for cooking - I use coconut oil or olive oil (traditionally they use vegetable oil)
Instructions
- Prep all ingredients as noted on the ingredients list – Slice the chicken thinly; this helps it cook quickly and stay tender.
- Make the coconut broth – In a wok or large skillet over medium heat, combine the coconut milk and chicken stock. Once it starts to bubble, add the galangal, lemongrass, and chilies. Simmer 2–3 minutes until fragrant, then stir in the fish sauce.
- Add the chicken – Cook gently on medium heat until almost done (do not boil it!)
- Add mushrooms & kaffir lime leaves – Stir to combine and simmer briefly.
- Finish the sauce – Stir in palm sugar, remove from heat, and add the lime juice.
- Serve – With a side of plain rice (like basmati or jasmine rice) and garnish with fresh cilantro.
Notes
Remove the kaffir lime leaves, lemongrass, and galangal pieces before eating—they’re for flavor, not for chewing!
Balance the flavors: Adjust lime juice, fish sauce, and sugar to get that sweet-sour-salty harmony Thai food is known for.
Don’t boil the chicken: Keep the heat at a gentle simmer to keep it juicy and tender.
Store leftovers in an airtight container in the fridge for 3–4 days. The flavors develop even more overnight, making it perfect for meal prep.
Jose says
Hi Ali, I love your Thai food recipes. They're amazing: easy to make, healthy and super tasty. Congratulations!
David says
I made this last night, and it totally brightened up my weeknight dinner routine. So tasty and comforting, thank you for sharing!
Marta Tomé says
Deliciosa!!! 😋, thanks for sharing
Will says
Wow you are right! I feel like I’m in Thailand when I are eating it. Soo good!
alicia gonzalez tome says
haha so happy to hear 🙂
Talen says
Loved the recipe! I made it for dinner last night and my kids loved it. It is as easy as explained in the recipe. The chicken comes out super tender. I added broccoli for some extra veggies and worked very well.
alicia gonzalez tome says
Glad to see you loved the recipe! Thanks so much for the comment 🙏🤍