Description
This 30-minute spicy Thai lime chicken is bold, creamy, and full of flavour from coconut milk, fresh herbs, and a hit of chili heat. It’s the perfect one-pan dinner for weeknights and works great for meal prep, too — especially when paired with rice!
Ingredients
Units
Scale
- 3 large chicken cutlets (about 1 1/2 lb. total), cut in half crosswise so they’re about 1/2 inch thick
- 1 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoon vegetable oil
- 1 small yellow onion, minced
- 1 small red chili, stemmed, seeded, minced
- 1 1-inch piece of ginger, minced
- 2 cloves garlic, minced
- 3 teaspoon finely chopped peeled ginger
- 2 large, ripe tomatoes, cubed, about 2 cups
- 1 tablespoon tomato paste
- 1 (15-oz.) can unsweetened coconut milk (use light coconut milk for a lighter dish)
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 1 tablespoon fresh lime juice
- Fresh Thai basil leaves, roughly chopped
- Fresh cilantro, roughly chopped
Instructions
- In a bowl, season the chicken with paprika, salt, and pepper.
- While the chicken is marinating, prep your veggies by mincing the onion, garlic, ginger and cubing the tomatoes. Separate each of these ingredients in small bowls to make it easier and quicker to access when cooking.
- In a large skillet, heat 1 tablespoon oil over medium high heat. Cook chicken the chicken cutlets about 4-5 minutes per side, until golden brown on both sides. Working in batches to prevent over crowding. Set aside.
- In the same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook the onion until soft and golden brown, about 5 minutes. Add garlic, and ginger and cook until fragrant and light golden, about 1 minute. Add tomatoes and tomato paste and cook, until tomato is softened and tomato paste is lightly toasted, about 2 minutes, stirring occasionally.
- Mix in the coconut milk, fish sauce, brown sugar, lime juice and half of the Thai basil and bring to a boil for about 2 minutes, stirring until well combined. Add back the chicken into skillet (along with the juices) and return to a boil. Boil until chicken is cooked through, about 2-3 minutes.
- Remove from heat. Stir in Thai basil leaves and cilantro. Serve hot with rice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Thai, Asian