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    Bites with Bri » Main » Thai Coconut Lime Chicken

    Thai Coconut Lime Chicken

    Published: Dec 16, 2021 · Modified: May 19, 2022 by Brianna May · This post may contain affiliate links.

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    This Thai Coconut Lime Chicken has the creamiest and most vibrant sauce and is super easy to make in the Instant Pot. It is inspired by one of my favorite Thai soups, tom kha kai. This dish is full of coconut milk, fresh lime juice, and herbs. Serve the chicken over rice with extra sauce so the rice soaks up all its flavor. It does not get any better! 

    overhead shot instant pot thai coconut lime chicken over rice in a bowl

    Don't have an Instant Pot? Try my Stir Fry Marinated Chicken.

    Jump to:
    • Highlights
    • Ingredient Notes
    • Helpful Equipment & Tools
    • Instructions
    • Make Ahead & Storage
    • Expert Tips
    • Recipe Notes
    • Variations
    • FAQs
    • Related Recipes
    • Thai Coconut Lime Chicken

    Highlights

    • Creamy coconut sauce
    • Dairy-free & gluten-free
    • Can be made on the stovetop or in the Instant Pot
    • Full of fresh herbs 
    • Inspired by the bold flavors of Thai cuisine 
    • Great served over rice or vegetables 
    • Easy & healthy

    Ingredient Notes

    overhead shot of ingredients needed to make thai coconut lime chicken
    • Coconut Milk: You must use canned coconut milk. The kind in the refrigerated section will not work.
    • Ginger Paste: You can swap this for an equal amount of fresh ginger grated. Ginger paste can be found in the refrigerated produce section in most grocery stores. I buy mine at Trader Joe’s in the frozen section .
    • Chicken Breast: Diced chicken thighs can also be used. They have a higher fat content so the sauce will have slightly more oil. 
    • Cornstarch: For a thick coconut lime sauce, use 2 Tablespoons. For a thinner sauce, only use 1 Tablespoon.

    Complete list of ingredients and amounts is located on the recipe card below.

    Helpful Equipment & Tools

    • Instant Pot Duo 7-in-1 Electric Pressure Cooker: This is the exact model I use. I have the 8 quart Instant Pot that is great for cooking larger recipes as well as smaller. 
    • Premium Garlic Press with Soft Easy-Squeeze Ergonomic Handle: Pressing the garlic compared to mincing it releases more flavor. This inexpensive garlic press works great. 
    • Silicone Nonstick Mixing Spoons Set 2: These spoons are heat resistant and great for everyday cooking.

    Instructions

    Overview

    • Place coconut milk, spices, chicken, and veggies in the Instant Pot. 
    • Pressure cook on high.
    • Thicken the sauce with cornstarch. 
    • Stir in the lime zest & herbs.

    Step by Step

    Step 1: Combine the coconut milk, salt, fish sauce, honey, ginger paste, and garlic in the Instant Pot.

    Step 2: Place the chicken in the coconut milk. Sprinkle the onion and jalapeño on top of the chicken.

    steps 1 & 2
coconut milk and spices in instant pot
chicken and vegetables layered on top

    NOTE - The coconut milk will be separated and chunky. This is normal.

    Step 3: Select “Pressure Cook” and “High Pressure” and set the timer for 10 minutes. Quick release immediately after the timer goes off.

    Step 4: While the chicken is pressure cooking, whisk together the lime juice and cornstarch in a small bowl. Set aside.

    steps 3 & 4
thai coconut lime chicken after pressure cooking
lime and cornstarch mixed together

    Step 5: Once the pressure is released from the Instant Pot, select the “Sauté” mode. Pour in the cornstarch mixture. Stir continuously until the sauce has thickened. Turn the Instant Pot off.

    Step 6: Stir in the lime zest, cilantro, and basil. Let the chicken stand for 5 minutes before serving.

    steps 5 & 6
thickened coconut lime chicken in pot
herbs and zest stirred in

    TIP -  The sauce will continue to thicken as it cools. 

    Make Ahead & Storage

    • Refrigerator: Store leftover Thai coconut lime chicken in an airtight container for 3-4 days.
      • Reheating: Reheat in the microwave in 30 second intervals until heated through.
    • Freezer: Allow the coconut lime chicken to cool completely overnight in the refrigerator. Portion the chicken into freezer bags or  airtight containers. Store in the freezer for 2-3 months.
      • Reheating: Reheat the coconut lime chicken directly from frozen covered on the stove over medium heat or in the microwave until heated through.

    Expert Tips

    • Add the cornstarch after pressure cooking. This is extremely important. Adding the cornstarch at the beginning will cause the food to burn and the pot will not come to pressure. 
    • Stir in the lime zest and herbs at the end. Pressure cooking the herbs and lime zest dulls their flavors. I find their taste is more prominent if you add them at the end. 
    • Serve over rice. The sauce is the best part of this Thai coconut lime chicken. I love to serve it over steamed rice so the rice can soak up all of the sauce. It is so yummy!

    Recipe Notes

    • The Thai coconut lime chicken is not spicy. See the variation section below to make the dish spicier.
    closeup of thai coconut lime chicken

    Variations

    • Stovetop: Place the ingredients in a pot over medium heat heat. Bring to a light boil. Cover and turn the heat to medium low. Simmer for 25-30 minutes. Once the chicken is cooked through, add the cornstarch lime mixture as stated in the recipe. Stir in the lime zest, cilantro, and basil.
    • Spicy: Leave the seeds and membranes of the jalapeño intact for a spicier dish. You can also add red chili flakes or cayenne pepper. 
    • Lower carb: Serve the chicken over steamed cauliflower rice.

    FAQs

    What do I serve with Thai coconut lime chicken?

    I highly recommend steamed rice and green vegetables like broccoli, brussel sprouts, bok choy, or cabbage. 

    Does lime curdle coconut milk?

    Since the lime is added at the end of the cooking process, I have not had any issues with curdling. Coconut milk does not have much protein compared to other milks so it does not curdle as easily. 

    Can I put coconut milk in my pressure cooker?

    Yes. Since coconut milk is lower in protein compared to regular milk, it does not curdle as easily. 

    Can you mix lime and coconut milk?

    Yes, coconut and lime is a great flavor combination! 

    Related Recipes

    • Instant Pot Bacon
    • Instant Pot Chicken Spaghetti
    • Panera Broccoli Cheddar Mac and Cheese
    • Instant Pot Chili (No Beans)
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    5 from 3 votes

    Thai Coconut Lime Chicken

    This Thai Coconut Lime Chicken has the creamiest and most vibrant sauce and is super easy to make in the Instant Pot. It is inspired by one of my favorite Thai soups, tom kha kai. This dish is full of coconut milk, fresh lime juice, and herbs. Serve the chicken over rice with extra sauce so the rice soaks up all its flavor. It does not get any better!
    Servings4 people
    Prep5 minutes
    Cook15 minutes
    Total20 minutes
    Course: Main
    Cuisine: Asian
    Author: Brianna May

    Equipment:

    • Instant Pot
    • Garlic Press
    • Stirring Spoon

    Ingredients:

    • 1 can, 13.5 ounces unsweetened full fat coconut milk*
    • 1 teaspoon salt
    • 1 Tablespoon fish sauce
    • 1 Tablespoon honey
    • 1 Tablespoon ginger paste*
    • 6 cloves garlic, pressed
    • 1.5 pounds diced boneless skinless chicken breast, 1 inch thick*
    • 1 small yellow onion, diced
    • 1 jalapeño, seeds & membranes removed, finely diced
    • 1 lime, juiced & zested
    • 1-2 Tablespoons cornstarch*
    • 1-2 Tablespoons chopped cilantro
    • 1-2 Tablespoons chopped thai basil

    For serving

    • steamed rice
    • limes
    • chopped cilantro/basil

    Instructions:

    • Review all recipe notes and instructions before beginning.
    • Combine the coconut milk, salt, fish sauce, honey, ginger paste, and garlic in the Instant Pot.
    • Place the chicken in the coconut milk. Sprinkle the onion and jalapeño on top of the chicken.
    • Select “Pressure Cook” and “High Pressure” and set the timer for 10 minutes. Quick release immediately after the timer goes off.
    • While the chicken is pressure cooking, whisk together the lime juice and cornstarch in a small bowl. Set aside.
    • Once the pressure is released from the Instant Pot, select the “Sauté” mode. Pour in the cornstarch mixture. Stir continuously until the sauce has thickened. Turn the Instant Pot off.
    • Stir in the lime zest, cilantro, and basil. Let the chicken stand for 5 minutes before serving.

    Notes:

    Coconut Milk: You must use canned coconut milk. The kind in the refrigerated section will not work. 
    Ginger Paste: You can swap this for an equal amount of fresh ginger grated. Ginger paste can be found in the refrigerated produce section in most grocery stores. I buy mine at Trader Joe’s in the frozen section .
    Chicken Breast: Diced chicken thighs can also be used. They have a higher fat content so the sauce will have slightly more oil. 
    Cornstarch: For a thick coconut lime sauce, use 2 Tablespoons. For a thinner sauce, only use 1 Tablespoon.
    Add the cornstarch after pressure cooking. This is extremely important. Adding the cornstarch at the beginning will cause the food to burn and the pot will not come to pressure.
    Stovetop: Place the ingredients in a pot over medium heat heat. Bring to a light boil. Cover and turn the heat to medium low. Simmer for 25-30 minutes. Once the chicken is cooked through, add the cornstarch lime mixture as stated in the recipe. Stir in the lime zest, cilantro, and basil.

    NUTRITION:

    Calories: 430kcal | Carbohydrates: 14g | Protein: 39g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1148mg | Fiber: 1g | Sugar: 6g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Comments

    1. Beth Dean

      January 25, 2022 at 10:11 am

      5 stars
      This was an amazing recipe! My family loved it and so did my friend. I sent her your recipe and she told me later that her family loved it too! Yummy!

      Reply

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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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