Coconut Lime Chicken

Coconut Lime Chicken Stew

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 2 to 3
Author Connie Veneracion


  • chicken thighs, drumsticks and wings from a 1.5 kilogram chicken
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 2 tablespoons cooking oil
  • 1 onion thinly sliced
  • one-inch piece ginger julienned
  • 1 heaping tablespoon tamarind paste
  • handful holy basil leaves
  • 2 pairs kaffir lime leaves
  • 2 cups coconut milk


  • Rinse and pat the chicken pieces dry with a kitchen towel.
  • Put the chicken in a bowl. Pour in the lime juice and fish sauce. Mix well. For best results, cover the bowl and allow the chicken to marinate in the fridge for at least an hour.
  • Heat the cooking oil in a wok or deep frying pan.
  • Saute the onion and ginger until lightly browned.
  • Add the chicken (with the marinade) and cook, stirring occasionally, until the meat is no longer pink and the mixture is almost dry.
  • Pour in the tamarind paste.
  • Add the holy basil and kaffir lime leaves.
  • Pour in the coconut milk. Bring to a simmer, cover and cook over very low heat for 40 to 45 minutes or until the chicken is done.
  • Midway through the cooking, taste the broth. Fresh coconut milk is naturally sweet. If you’re using powdered or canned coconut milk, you won’t get that natural sweetness. To balance the flavors, you may need to sprinkle in a bit of sugar.
  • Garnish the coconut lime chicken stew with whole holy basil leaves before serving. Slices or wedges of lime in the bowl or on the side would be a good idea too.