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Thai Coconut Chicken
5 from 3 votes

Thai Coconut Chicken

This quick and easy recipe for Thai coconut chicken features tender chicken in a rich, creamy aromatic sauce full of traditional Thai flavors. Serve this Thai style coconut chicken with your choice of rice and veggies for a complete meal!

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 Servings
Calories: 478 kcal
Course: Main Course
Cuisine: Thai, American

Ingredients

  • 1 Tbsp avocado oil
  • 1 large yellow onion sliced
  • 4 cloves garlic minced
  • 1 Tbsp ginger peeled and grated, fresh
  • 1.5 lbs chicken breast chopped (or boneless chicken thighs, boneless skinless
  • 1 (14-oz) can coconut milk full fat
  • 1 Tbsp fish sauce
  • 1 lime zested
  • ¼ cup lime juice fresh
  • 2 Tbsp pure maple syrup or honey
  • salt sea salt, to taste
  • 4 to 6 cups baby spinach about 5 ounces
  • ½ cup basil chopped, fresh

Instructions

    Cup of Yum
  1. Heat the avocado oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven or a large skillet.
  2. Add the onion and sauté, stirring occasionally until it begins to soften, about 5 minutes.
  3. Transfer the garlic, ginger, and chopped chicken to the pot and give everything a big stir. Allow the chicken to brown, stirring occasionally, until it is mostly cooked through, about 5 to 8 minutes.
  4. Pour in the coconut milk, fish sauce, lime zest, lime juice, and pure maple syrup. Bring the coconut chicken to a full boil, then reduce the heat to a gentle boil. Cook for 10 minutes, stirring occasionally.
  5. Add in the baby spinach and continue cooking until it has wilted, about 2-3 minutes. Taste the recipe for flavor and add sea salt to your personal taste. The fish sauce adds a decent amount of saltiness to the meal, but I still add a pinch of sea salt at the end for my own personal taste. Stir in the fresh basil just before serving. Serve coconut chicken with your choice of steamed brown rice, white rice, cauliflower rice, zucchini noodles or rice noodles. Garnish with green onions if you'd like.

Notes

  • Low-Carb Option: omit the pure maple syrup. You can add sugar-free sweetener if you'd like.
  • AIP / Paleo Option: Serve the coconut lime chicken over cauliflower rice or zucchini noodles. Be sure to use canned coconut milk that includes only coconut milk - no emulsifiers or gums.
  • Low-FODMAP Option: Omit the onion and garlic and add 1 tablespoon of apple cider vinegar, lemon juice, or extra lime juice + an additional teaspoon of fish sauce.
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Nutrition Information

Serving 1Serving (of 4) Calories 478kcal (24%) Carbohydrates 24g (8%) Protein 41g (82%) Fat 26g (40%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 90mg (30%) Sodium 560mg (23%) Potassium 387mg (8%) Fiber 3g (12%) Sugar 12g (24%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 478

% Daily Value*

Serving 1Serving (of 4)
Calories 478kcal 24%
Carbohydrates 24g 8%
Protein 41g 82%
Fat 26g 40%
Saturated Fat 18g 90%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 90mg 30%
Sodium 560mg 23%
Potassium 387mg 8%
Fiber 3g 12%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.