Thai Coconut Curry Chicken Thighs
Ingredients
The Chicken
-
5
pieces
boneless, skinless chicken thighs
The Sauce
-
1
Tbsp
cooking oil
-
2
Tbsp
red Thai curry paste
-
2
cloves
garlic, minced
-
1
Tbsp
grated ginger
-
1
13 oz can
coconut milk
-
1
cup
chicken broth
-
¼
tsp
fish sauce
To Serve
-
5
cups
cooked jasmine or basmati rice
-
¼
bunch
fresh cilantro
-
2-3
pieces
green onions
-
1
piece
lime
Instructions
- Heat a large deep skillet or soup pot over medium heat and add the cooking oil.
- Add the chicken thighs and cook until browned on each side, then remove them from the skillet.
- Add the Thai curry paste, minced garlic, and grated ginger to the skillet and sauté for about one minute.
- Stir in the coconut milk, chicken broth, and fish sauce, scraping any browned bits from the bottom.
- Return the chicken to the skillet, cover, and bring to a simmer. Reduce heat and let simmer for 15 minutes.
- Serve the chicken over cooked rice, topped with coconut broth, fresh cilantro, sliced green onion, and lime wedges.
Nutrition Facts (estimated)
Servings
5
Calories
461
Total fat
15.22g
Total carbohydrates
50.84g
Total protein
29.58g
Sodium
1112.38mg
Cholesterol
0mg
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