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Thai Coconut Curry Chicken with Chili-Lime Sauce


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Rate this recipe 4.9/5 (9 Votes)


  • 3 TBS peanut oil
  • 4 (4 oz) skinless chicken thighs
  • 2 cloves garlic, minced
  • 3 TBS red curry paste
  • 2 (13.5 oz) cans coconut milk (do not shake before opening!)
  • 3 TBS brown sugar
  • 2 TBS Thai fish sauce
  • 2 TBS lime juice (~ 1 lime)
  • 1 small sweet potato, peeled and cut into chunks
  • 1 small can pineapple chunks, drained
  • 1/2 cup frozen peas
  • Fresh, chopped basil or cilantro, for garnish
  • 1 TBS chili-lime salt
  • 2 TBS lime juice (~ 1 lime)


Servings 4
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

1. Open coconut milk. Scrape 2 TBS coconut solids from tops of cans. Add coconut solids and peanut oil to medium saucepan and heat over medium-high heat. Add chicken thighs and cook on both sides until brown and crispy, about 3-4 minutes per side. Remove chicken from pan and set aside.

2. Add minced garlic to skillet and saute one minute. Add curry paste, and saute 2 minutes, blending paste with garlic and oil and scraping up any browned bits.

3. Add remainder of coconut milk and solids to saucepan and mix well, scraping any browned bits. Add brown sugar, fish sauce, and 2 TBS lime juice, mixing well. Bring to a boil, and add browned chicken thighs to pan, making sure curry covers thighs. Reduce heat to low and cover pan. Simmer about 20 minutes.

4. Uncover pan and add sweet potato chunks. Cover pan and simmer another 20 minutes.

5. Remove chicken thighs from pan. Remove meat from bone and cut into large pieces. Return chicken to pan along with peas. Simmer another 5 minutes.

6. To make chili-lime sauce, combine chili-lime salt with lime juice, and put into 4 individual dipping bowls.

Serve curry hot with sticky white rice and chili-lime sauce on the side (for dipping chicken pieces into). Sprinkle chopped basil or cilantro over for garnish.

Makes 4 servings. Each serving = 16 Weight Watchers points.


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