RECIPES

Thai Coconut Lime Chicken

Katie Taylor of Thornhill, Ontario, was inspired to create this recipe with chicken after making it with mussels. She serves this with jasmine or basmati rice, to which she adds grated lime rind, chopped peanuts, butter, salt and pepper. Kaffir lime leaves and lemongrass are available at Asian markets and some supermarkets.

Prep Time

PT20M

Cook Time

PT45M

Serves

6

Ingredients

Thai Coconut Lime Chicken:
  • 6 boneless, skinless chicken breasts
  • 3 tbsp (45 mL) vegetable oil
  • 2 tbsp (30 mL) lime juice
  • 1/4 tsp (1.25 mL) salt
  • 1/4 tsp (1.25 mL) pepper
  • 2 tbsp (30 mL) unsweetened coconut, grated
  • 1/2 cup (125 mL) cilantro, fresh, chopped
Sauce:
  • 1 tbsp (15 mL) vegetable oil
  • 1 1/2 cups (375 mL) onions, chopped
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) ginger, fresh, minced
  • 2 tsp (10 mL) jalapeño pepper, minced
  • 1 banana, small, mashed
  • 1 can coconut milk
  • 2/3 cups (170 mL) tomatoes, chopped
  • 1/2 cup (125 mL) low-sodium chicken broth
  • 2 tbsp (30 mL) fish sauce
  • 3 Thai lime leaves, bruised (optional)
  • 2 stalks lemongrass, bruised
  • 2 tsp (10 mL) cumin, ground
  • 2 tsp (10 mL) coriander, ground
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 tsp (5 mL) cayenne pepper
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) fennel seed, ground
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) sesame oil

Instructions

  1. Thai Coconut Lime Chicken
    1. 1 In large bowl, combine 2 Tbsp (30 mL) of the oil, lime juice, salt and pepper. Add chicken, turning to coat. Let stand for 10 minutes.
    2. 2 In large skillet, toast coconut over medium heat, stirring constantly, until golden, about 3 minutes. Set aside for sauce.
    3. 3 In same skillet, heat remaining oil over medium-high heat; brown chicken, turning once. Transfer to large baking dish; set aside.
  2. Sauce
    1. 1 Drain fat from skillet; heat vegetable oil over medium heat. Fry onions until softened, about 4 minutes. Add garlic, ginger, jalapeño and banana; cook over medium-low heat, stirring, for 2 minutes.
    2. 2 Add coconut milk, tomatoes, chicken stock, fish sauce, lime leaves (if using), lemongrass, cumin, cilantro, salt, pepper, cayenne, turmeric and fennel seeds; stir to combine. Bring to simmer; cook, stirring frequently, until thickened, about 10 minutes. Discard lime leaves and lemongrass. Stir in lime juice, sesame oil and toasted coconut.
    3. 3 Pour over chicken. Bake in 350°F (175°C) oven for 30 minutes or until chicken is no longer pink inside. Sprinkle with chopped cilantro.
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