This Coconut Chicken Curry with Lime Juice is AH-mazing.
I love curry. The other day my friend texted me a pic of a Coconut Lime Chicken recipe that she found on another blog and said she was going to make it for dinner. When she did, she said the recipe was too limey and very runny. I was intrigued and decided to try making my own recipe.
I mean, who doesn’t like lime and coconut. There’s even a song about it! You probably have that song stuck in your head now…sorry!
You want to add veggies to this recipe. It is a must. They give the curry a lot of texture and the blend of spices and tastes is just delicious. Plus, veggies are good for you and what better way to eat them than covered in tasty coconut milk? Yum.
What veggies to add to coconut curry chicken?
There are so many veggie options that go great with the coconut curry. You almost can’t go wrong with any of the choices. Here are some of my suggestions:
- Carrots. Carrots give the curry a sweet and earthy taste
- Bell peppers. Specifically red or yellow. They are sweeter than green and taste better in my opinion
- Green beans
- Broccoli
- Baby corn
- Bean sprouts
- Eggplant
- Potatoes
What kind of meat to add to coconut curry chicken?
There are many options for that as well! Curries can be served with meat or vegetarian. They taste delicious either way. Here are my suggestions if you want to add meat:
- Shrimp
- Fish (tilapia, cod, halibut etc.). Any white meat fish will taste good here.
- Chicken
- Tofu (Not a meat, I know, but a good substitute!)
What should I serve the coconut curry chicken with?
- Rice (white or brown)
- Naan bread
- Simple green leaf salad
- Potatoes
Try these other dinner recipes
BAKED FETA PASTA, WITH A TWIST
SCALLOP SCAMPI WITH PAPPARDELLE AND PEAS
Coconut Chicken Curry with Lime Juice
Ingredients
- 4 Chicken breasts
- 2 Limes
- 1 Can coconut milk
- 1/2 cup Chicken broth
- 2 tbsp EVOO
- 2 Medium carrots
- 1 Bell pepper
- 1/2 Sweet onion about 1/2 cup
- 1 tbsp Red pepper flakes
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Dry cilantro
- 1 tsp Corn starch
- Salt & Pepper
Instructions
- Turn the heat on medium and add 1 tbsp of EVOO. Season chicken breasts with salt and pepper and add to pan. Cook on each side for 4-5 minutes until almost done.
- Remove the chicken from the pan and set aside. Add the rest of the EVOO and onions. Sauté for a few minutes until onions start to become transparent. Add the carrots. Cook for 3-4 minutes. Add the bell peppers and continue cooking for an additional 4-5 minutes.
- In a medium bowl, add the coconut milk, chicken broth, cumin, turmeric, red pepper flakes, cilantro, corn starch and salt &pepper. Mix well.
- Add the coconut milk mixture into the pan with the veggies. Bring everything to a simmer. Lower the heat and let cook for 3-4 minutes.
- Add the chicken back into the pan and cook until chicken is done, about 4-5 more minutes.
- Add fresh squeezed lime juice at the end and stir well.
