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Thai Coconut Lime Chicken
This flavorful Thai coconut lime chicken dish is easy, delicious, and versatile.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
dinner
Cuisine:
Thai
Keyword:
coconut lime, Thai chicken
Servings:
4
servings
Calories:
269
kcal
Author:
Arika | FoodCourage
Ingredients
1
tbsp
avocado oil
or oil of choice
1
cup
red onion
about half an onion
3
chicken breasts, cut into 1 inch cubes
about 1.5 lbs
1
red bell pepper, thinly sliced
(omit for AIP)
4-6
garlic cloves, minced
1
tbsp
fresh ginger, grated
1/2
tsp
sea salt
1
13.5 oz
can of coconut cream
1
tbsp
coconut aminos
1
tbsp
fish sauce
1 1/2
tbsp
lime juice
1
tsp
lime zest
1/4
cup
chicken bone broth or stock
1
tbsp
tapioca starch
(or arrowroot starch, cornstarch for non Paleo)
2
tbsp
fresh cilantro , chopped
2
tbsp
fresh basil, chopped
(or Thai basil if you have it)
chili flakes
(optional-to taste, omit for AIP)
lime wedges for serving
serve with cauliflower rice
(or white rice for non-Paleo/AIP)
Instructions
Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the onion and saute for 1-2 minutes until translucent.
Add the chicken to the pan. Cook for 5 minutes until nearly cooked through.
Add the bell peppers, garlic, ginger, and sea salt. Cook for 2-3 minutes.
Add the coconut cream, coconut aminos, fish sauce, lime zest, and lime juice. Adjust heat down to medium.
Mix together the broth and tapioca starch to form a slurry. Add it to the pan and mix it in. Allow to simmer 1-2 minutes more to thicken.
Top with fresh basil and cilantro. Garnish with lime wedges and serve over rice or cauliflower rice. Sprinkle with red pepper flakes if desired.
Video
Nutrition
Serving:
1
cup
|
Calories:
269
kcal
|
Carbohydrates:
10
g
|
Protein:
37
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.02
g
|
Cholesterol:
109
mg
|
Sodium:
984
mg
|
Potassium:
796
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1054
IU
|
Vitamin C:
46
mg
|
Calcium:
31
mg
|
Iron:
1
mg