Spicy Coconut and Lime Chicken Curry

Name: Spicy Coconut and Lime Chicken Curry
Prep time: 10 min
Cook time: 60 min
Total time: 60 min
Yield: ['4']
Cuisine: thai
Ingredients: 600 g diced chicken thighs; 2 medium onions (peeled and finely chopped); 1 medium green chilli (seeds left in and finely chopped); 1 tbsp garlic paste; 1 tbsp ginger paste; 1 tbsp mild Madras curry powder; 1 tbsp mild chilli powder; 1 tsp salt; 1 tsp ground black pepper; zest of 2 limes (finely grated); 400 g tin chopped tomatoes; 400 ml coconut plant-based drink; 1 tbsp white wine vinegar; 1 tbsp white granulated sweetener or sugar; juice of 2 limes; low-calorie cooking spray; a few coriander leaves (to garnish (optional))

⏱ 60 mins 🍽 ['4'] 🌶 thai 🏷 Main course

This vibrant Thai curry delivers a powerful spicy kick from Madras curry powder and chilli. A clever swap to a coconut plant-based drink creates a lighter, creamy sauce without sacrificing richness. Diced chicken thighs are simmered with onions, aromatics, tomatoes, lime zest, and juice for a tangy, aromatic fakeaway that's full of flavour. Ready in about an hour, it's perfect for a satisfying dinner. Garnish with fresh coriander if you like.

Ingredients

600 g diced chicken thighs
2 medium onions (peeled and finely chopped)
1 medium green chilli (seeds left in and finely chopped)
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp mild Madras curry powder
1 tbsp mild chilli powder
1 tsp salt
1 tsp ground black pepper
zest of 2 limes (finely grated)
400 g tin chopped tomatoes
400 ml coconut plant-based drink
1 tbsp white wine vinegar
1 tbsp white granulated sweetener or sugar
juice of 2 limes
low-calorie cooking spray
a few coriander leaves (to garnish (optional))

Method

Use low-calorie cooking spray to coat a large, deep frying pan and set it over a medium heat. Cook the chopped onion for 10 minutes until it softens and turns golden.
Stir in the chopped green chilli, garlic paste, ginger paste, curry powder, chilli powder, salt, pepper, and grated lime zest. Cook this mixture for 1-2 minutes.
Place the diced chicken thighs into the pan, stir to coat, and cook for 5-10 minutes to seal the meat on every side.
Pour in the tinned chopped tomatoes, coconut plant-based drink, white wine vinegar, sweetener or sugar, and the lime juice. Mix everything together thoroughly.
Allow the curry to simmer without a lid for 30-35 minutes, giving it an occasional stir, until the chicken is fully cooked and the sauce has thickened. Ensure the chicken is not pink and the juices run clear.
If desired, scatter some coriander leaves over the top before serving immediately with a side like basmati rice.

Nutrition (per serving)

Sodium2200 mg

Recipe details

CategoryMain course

Cuisinethai

AuthorPinch of Nom