Lately, Cheesecake Factory has gained quite a lot of recognition with its Thai Coconut Lime Chicken recipe. This recipe is exceptional, with that perfectly balanced tropical flavor of coconut milk and sweet and sour mango! Now, you can make this exact Cheesecake Factory recipe at home!
This Thai Chicken is something I tend to go for on days when I want a flavorful meal that is fuss-free to make.
This curry is ready in absolutely no time and makes for a lip-smacking meal that is also very nutritious. In fact, this curry is the perfect canvas for you to add a bunch of veggies to it, which will all soak up the flavor of that rich sauce.
Not just the veggies but many ingredients, like coconut and mangoes, give this recipe that perfect zest. The Cheesecake Factory has undoubtedly done well with this dish!
Equipments Required
- Measuring Cups and Spoons: If you want your Thai chicken to taste exactly like the one at Cheesecake Factory, you’ll need to be precise with the measurements. A set of measuring cups and spoons will be handy for that.
- Bowl: You will need a medium-sized bowl to mix all the sauces and prepare the curry base.
- Whisk: A whisk will help you mix the sauces easily.
- Large Skillet: A single large skillet will be good enough for the whole recipe.
- Large Spoon: Go for a wooden spoon, if you can, for all the mixing and stirring.
- Large Knife: This recipe involves little chopping or slicing. But for the little bit, a large, sharp knife is used to get clean cuts.
- Chopping Board: To prevent your chopping board from moving around, you can secure it with a wet paper towel underneath.
Ingredients & Substitutions
- 1 Diced Chicken Breast: You can also use chicken thighs for a fattier piece of meat.
- 1.5 Teaspoons Sesame Oil: You can use canola oil if you don’t have sesame oil. However, sesame oil adds more flavor to this particular recipe.
- 1 Teaspoon Vegetable Oil: You can use sunflower oil or canola oil as a substitute.
- 1/2 Cup Coconut Milk: This essential ingredient will add a lovely creamy flavor to the curry. You can use light or full-fat coconut milk.
- 1/2 Tablespoon Red Curry Paste: You can also use yellow curry paste if you want a subtle flavor for the curry.
- 3 Ounces Mushrooms: You can use button mushrooms, or even Shiitake mushrooms for a sharp flavor. Slice the mushrooms for this recipe.
- 1/2 Cup Of Diced Mangoes: Ensure your mangoes are ripe for that balanced sweet and sour flavor.
- ¼ Cup Salted Cashews
- Chopped Cilantro For Garnish
Preparation & Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 30 Minutes | 40 Minutes |
How To Make Cheesecake Factory Thai Coconut Lime Chicken At Home
Step 1
Add sesame oil and vegetable oil to a pan or a wok over medium heat, and saute your cashews in the same till they are brown, and then take them out and keep them aside.
Step 2
In the same pan with the hot oil, add your red curry paste.
Step 3
Add the diced chicken to the same once the curry paste is a little hot.
Step 4
Once the chicken is browned on both sides for 2-4 minutes, add the prepared sauce base.
Step 5
Top that off with the coconut milk, and let it simmer for 5-8 minutes.
Step 6
Follow that by adding sliced mushrooms to the same, and let the curry simmer for another 5-8 minutes, until the mushrooms are soft.
Step 7
Finally, add diced mangoes to the curry, and let the curry simmer for another 5 minutes.
Step 8
Once the curry is done simmering, garnish it with chopped cilantro, and roasted cashews.
Step 9
Your Thai Coconut Lime Chicken Curry is ready.
FAQs About Cheesecake Factory Thai Coconut Lime Chicken Recipe
Cheesecake Factory Thai Coconut Lime Chicken Recipe Video
Expert Tips That I Recommend
- If you want to experiment with the flavors, this recipe can also be made with yellow or green Thai curry paste.
- While cooking the chicken, ensure that the flame is either medium or low, as a high flame will burn the sesame oil.
- If you want umami flavors, you can add soy sauce to the curry base with fish sauce or oyster sauce.
Nutritional Information Per Serving
This Cheesecake Factory Thai Coconut Lime Chicken recipe is very healthy. It does not have very high calories for a single portion and is also packed with protein. Moreover, it makes for a nutritionally dense and balanced meal when paired with the right carbohydrates.
| Calories | 460 kcal |
| Carbohydrates | 21 g |
| Protein | 31 g |
| Fat | 30 g |
| Saturated Fat | 15 g |
| Polyunsaturated Fat | 5 g |
| Monounsaturated Fat | 6 g |
| Trans Fat | 0.04 g |
| Cholesterol | 73 mg |
| Sodium | 653 mg |
| Potassium | 975 mg |
| Fiber | 5 g |
| Sugar | 11 g |
| Vitamin A | 895 IU |
| Vitamin C | 43 mg |
| Calcium | 51 mg |
| Iron | 4 mg |
Besides being delicious, this Thai chicken can also be enjoyed by people with gluten intolerance, lactose-intolerant people, and even those on a keto diet, just that people on a keto diet will have to use a less refined carbohydrate to go with the recipe.
Recipe Variations For Different Diets
- Vegan Diet: Yes, although this dish is primarily made with chicken, vegans can easily enjoy it with some variations. All you have to do is switch the chicken in this recipe either with tofu or imitation chicken, which tastes just like real chicken while being vegan. Similarly, honey can be substituted with the same amount of maple syrup, or you can also use granulated sugar for sweetness.
- Vegetarian Diet: Similar to vegans, vegetarians will mostly face only one issue with this recipe, which is the chicken itself. So, vegetarians can use imitation chicken or tofu instead of chicken while keeping the rest of the ingredients the same.
- Nut-Free Diet: If you are allergic to any tree nut, I recommend eliminating cashews from this recipe.
- Soy-Free Diet: If you are allergic to soybeans, you can replace the soy sauce added to the curry base with fish or oyster sauce.
- Low-Calorie Diet: People trying to watch their weight or those on a low-calorie diet should stick to using chicken breasts for this recipe and use extra virgin olive oil in place of vegetable oil.
Storing And Reheating This Recipe
Storing This Recipe:
- In The Refrigerator: Transfer the leftovers to an airtight container and place them in the coldest part of your refrigerator. If the storage conditions are optimum, the curry will stay fresh for up to three days.
- In The Freezer: You will have to transfer the curry to an airtight container and place it in the freezer. The curry will stay okay this way for about two months. Ensure you thaw the curry well before reheating.
Reheating This Recipe:
- On The Stove: Transfer it to a skillet and let it heat on a medium flame until the chicken is hot and the curry base begins to simmer. After that, serve with your choice of side.
- In The Microwave: To reheat the dish more quickly, add it to a microwave-safe bowl and heat it for 30-second intervals at the highest heat setting possible for your microwave. Heat the soup until it is bubbly hot, which should take 1-2 minutes, depending on the quantity.
What To Serve With This Recipe
This Thai coconut lime chicken recipe tastes delicious and offers plenty of side options, both traditional and modern. To serve it the traditional way, serve it with a side of steaming hot Jasmine Rice. You can also take it a step further and serve the dish with Vegetable Fried Rice. Simple, Stir-Fried Noodles also make a good side, in my opinion.
Other than that, many people like mixing this recipe with more Westernized sides, like Mashed Potatoes or French Fries. The combination may seem odd, but you only know once you try! Lastly, for those on a keto diet, you can go with a side of Zucchini Noodles or even a simple Thai Salad to save the carbohydrate count.
Printable Version
Cheesecake Factory Thai Coconut Lime Chicken Recipe
Ingredients
- 1 Chicken Breast diced
- 1.5 teaspoons Sesame Oil
- 1 teaspoon Vegetable Oil
- 1/2 cup Coconut Milk
- 1/2 tablespoons Red Curry Paste
- 3 ounces Mushrooms sliced
- 1/2 cup Mangoes diced
- 1/4 cup Salted Cashews
- Chopped Cilantro for garnish
For The Sauce Base:
- 1/4 cup Lime Juice
- 1 tablespoon Soy Sauce
- 1 tablespoons Freshly Minced Ginger
- 1 Lime Zest
- 1/2 tablespoons Rice Vinegar
- 1 tablespoon Honey
Equipment
- Measuring cups
- Measuring Spoons
- Bowl
- Whisk
- Large Skillet
- Large Spoon
- Large Knife
- Chopping Board
Instructions
- Add sesame oil and vegetable oil to a pan or a wok over medium heat, and saute your cashews in the same till they are brown, and then take them out and keep them aside.
- In the same pan with the hot oil, add your red curry paste.
- Add the diced chicken to the same once the curry paste is a little hot.
- Once the chicken is browned on both sides for 2-4 minutes, add the prepared sauce base.
- Top that off with the coconut milk, and let it simmer for 5-8 minutes.
- Follow that by adding sliced mushrooms to the same, and let the curry simmer for another 5-8 minutes, until the mushrooms are soft.
- Finally, add diced mangoes to the curry, and let the curry simmer for another 5 minutes.
- Once the curry is done simmering, garnish it with chopped cilantro, and roasted cashews.
- Your Thai Coconut Lime Chicken Curry is ready!
Video
Notes
- If you want to experiment with the flavors, this recipe can also be made with yellow or green Thai curry paste.Â
- While cooking the chicken, ensure that the flame is either medium or low, as a high flame will burn the sesame oil.Â
- If you want umami flavors, you can add soy sauce to the curry base with fish sauce or oyster sauce.
Nutrition
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Conclusion
I bet most of you cannot wait to try this fantastic recipe! Packed with so much protein, I love that this meal is so nutritious! Hence, it has become a regular preparation in my kitchen!
But it is not just the nutritional values of this recipe that make it a standout! Packed with the goodness of lovely flavors and textures, this recipe pays homage to modern Thai cuisine. Once you try it yourself, I guarantee you will make it weekly!
Before I conclude, I would like to say that when you do try making this recipe, let me know in the comments below how it turned out for you overall. You can also mention if you tried any variations of this recipe and how those turned out! I’ll see you next time!
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