Creamy, zesty, and tropical! Juicy chicken thighs simmered in coconut milk with lime, garlic, and ginger for a vibrant one-pan dinner.

Scale

8 chicken thighs, skinless and boneless

2 tsp sea salt flakes

1 tsp black pepper

1 tbsp flour

1 tsp paprika

1 tbsp coconut oil

1 tbsp olive oil

2 tbsp lime juice

3 garlic cloves, minced

1 tbsp minced ginger

1 jalapeño, finely diced

2 shallots, chopped

1 tbsp tomato paste

1 tsp Sriracha

2 tbsp light soy sauce

14 oz coconut milk

3 tbsp coconut cream

1 lime zest only

2 tbsp salted peanuts, chopped

5 spring onions, diced

Red pepper flakes and cilantro for garnish

Lime wedges for serving

Cook Mode Prevent your screen from going dark

1. Season chicken with salt, pepper, paprika, and flour. Sear in coconut oil until golden on both sides. Remove and set aside.

2. Deglaze pan with lime juice, scraping up any browned bits.

3. Add garlic, ginger, jalapeño, and shallots. Cook 2 minutes until fragrant.

4. Stir in tomato paste, Sriracha, and soy sauce. Mix well.

5. Pour in coconut milk and coconut cream. Return chicken to pan and add lime zest.

6. Cover and simmer 10–15 minutes over low heat until chicken is tender.

7. Garnish with peanuts, spring onions, cilantro, and red pepper flakes. Serve with lime wedges.

Use chicken breasts, shrimp, or tofu as alternatives.

Add vegetables like spinach, peas, or green beans for color and texture.

Serve with jasmine rice or noodles for a complete meal.

Adjust spice with more or less chili or Sriracha.