Thai Coconut Chicken
A fragrant and creamy Thai dish featuring tender chicken simmered in rich coconut milk with lime, fish sauce, and aromatic spices.
Ingredients
- 1.5 pound boneless skinless chicken thighs
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste to taste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon lime juice fresh
- 1 red bell pepper sliced optional
- 1/4 cup fresh cilantro chopped
Instructions
- Heat coconut oil in a large skillet or pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add chopped onion to the same pot and cook until softened, about 3-5 minutes. Stir in minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the red curry paste and cook for 1 minute, until aromatic.
- Pour in the coconut milk and chicken broth. Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Return the browned chicken to the pot. Add sliced red bell pepper, if using. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the fish sauce and fresh lime juice. Taste and adjust seasonings as needed.
- Garnish with fresh cilantro and serve hot, preferably over steamed jasmine rice.
Notes
For an extra kick, add thinly sliced red chili peppers. You can also add other vegetables like snap peas or carrots. Serve with jasmine rice and a sprinkle of fresh cilantro for garnish.