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Lime, Chilli and Coconut Chicken

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“This is my version of a Thai style dish. I certainly wouldn't call it authentic by any standards, but it's still popular with those who have eaten it! If you don't like or don't have lime, you can substitute lemon and get a very similar taste. Also please feel free to add or remove chile to your liking - my husband doesn't like very hot food, so this is a fairly mild version. If you don't have fresh ginger, you can also use the minced variety that comes in a jar. The serving size is listed as 2-4 as we don't eat a lot of meat, so for the 2 of us this will do 2 meals. However, if you don't serve this with veggies and eat a large amount of meat, it may only do 2 meals.”
2hrs 15mins

Ingredients Nutrition


  1. Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into.
  2. Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size.
  3. Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade.
  4. Seal the container and place it in the fridge for at least an hour.
  5. Remove from the fridge and heat a frying pan on medium-high heat on the stove.
  6. Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook.
  7. After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken.
  8. Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.

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