Vegan Creamy Coconut Lime Chicken

Vegan Creamy Coconut Lime Chicken

As a vegetarian, tofu is one of my main sources of protein. But I like to try new things from time to time and I ended up buying Tofurky plant-based chick’n. I haven’t eaten meat for over ten years now so my memory of it might be a bit blurry but I would say it’s pretty close to real chicken when it comes to the look and texture. Taste is really good too, I chose the lightly seasoned chick’n because this dish is already full of flavors.

If you don’t want to use meat-like products, you can substitute the chick’n with tofu or tempeh. I would proceed the same way with tofu but, for the tempeh, I would simply grill it and not cook it in the sauce.

Coconut lime plant based chicken with rice on a plate

I served this dish with a coconut rice – using the rest of the coconut cream can I opened to make the sauce. You can also serve it with noodles or pasta. I think it would go better with thicker noodles or bigger pasta since the sauce is very creamy.

I first fried the plant based chicken in the pot with olive oil. You really want to stir very often because it tends to stick to the bottom. Once browned, set aside on a plate and use the same pot to make the sauce. This way, you’ll be able to enhance the flavors when deglazing. I used water to deglaze but you can use wine or some vegetable stock.

The recipe is very easy to follow and pretty quick, enjoy!

Vegan coconut lime chicken with rice on a plate. Owl cup and leaves decor in the background.
Vegan coconut lime chicken with rice on a plate

Vegan coconut lime chicken

Vegan chicken in a coconut and lime sauce.
Serve with rice, noodles or pasta.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 2 people


  • 1 package plant based chicken I used Tofurky lightly seasoned chick'n – 227g
  • 1 tbsp olive oil
  • ¾ cup red onion diced
  • 1 carrot ½ inch slices
  • 1 garlic clove minced
  • ½ cup vegetable stock ½ cube dissolved in ½ cup water
  • ½ tbsp cornstarch
  • ½ tsp chili sauce
  • ¼ tsp turmeric
  • ½ 14 oz can coconut cream
  • tbsp lime juice
  • ¼ cup soy cream
  • spring onion to sprinkle – optional
  • paprika to sprinkle – optional


  • In a pot, heat up ½ tbsp olive oil and fry the chicken for a couple of minutes on medium heat. Set aside on a plate.
    Fried vegan chicken on a plate
  • Pour ½ tbsp olive oil in the same pot and cook the garlic and onion for two minutes. Deglaze with ¼ cup water.
  • When the water is evaporated, add the chili sauce and turmeric, cook for one minute, stirring constantly.
    Reduce the heat to low-medium.
    Diced onion and garlic with chili sauce and turmeric in a pot
  • In a small bowl, mix together the cornstarch with the vegetable stock and pour in the pot while stirring. Simmer until it thickens, about 2-3 minutes.
    Pot with diced onion and garlic with spices, stirring in vegetable stock and cornstarch with a wooden spoon.
  • Add the coconut cream and the carrots and simmer for a few more minutes.
    Coconut lime sauce in a pot with a wooden spoon
  • Pour in the lime juice, soy cream and fried chicken, cover with a lid and simmer for 15 minutes.
    Vegan coconut lime chicken in a pot
  • Serve with rice, noodles or pasta.
    You can keep in the fridge for 5 days or freeze for a few months.
    Vegan coconut lime chicken in a pot
Keyword Coconut lime sauce, Plant based, Vegan chicken
Vegan coconut lime chicken with rice on a plate with chopsticks holding a piece of plant-based chicken

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