Coconut Curry Ginger Chicken with Cilantro

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, creamy coconut curry chicken simmered with fresh ginger and cilantro, offering a tropical twist that’s perfect for weeknights without dairy or grains. This Asian-inspired chicken recipe (dairy-free, whole30), ready in about 35 minutes, pairs boneless skinless chicken thighs, coconut oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 boneless skinless chicken thighs (1.2 lbs total) with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp coconut oil in a large skillet over medium heat until melted, then add chicken and cook for 4 minutes per side until golden brown and cooked through (internal temperature 165°F), then set aside.
  2. Step 2: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves, and cook for 1 minute until aromatic, stirring constantly to avoid burning.
  3. Step 3: Pour in 3/4 cup full-fat coconut milk and 1/4 cup low-sodium chicken broth, then add 1/2 tsp turmeric. Simmer for 3 minutes until slightly thickened, then return chicken to skillet and coat evenly.
  4. Step 4: Stir in 1/4 cup fresh cilantro and 1 tbsp lime juice, and cook for 2 minutes until flavors meld and sauce coats the chicken. Serve immediately.

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