Description
A flavorful and spicy dish featuring tender chicken thighs cooked in a rich coconut milk sauce with aromatic spices.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 ounces) coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken thighs to the skillet and brown on both sides, about 5 minutes per side.
- In a bowl, whisk together the coconut milk, red curry paste, soy sauce, lime juice, cumin, paprika, salt, black pepper, and cayenne pepper. Pour this mixture over the chicken in the skillet.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 25-30 minutes, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Serve the chicken topped with the coconut sauce, garnished with fresh cilantro and lime wedges on the side.
Notes
- For added heat, include sliced fresh chili peppers or a dash of hot sauce when cooking.
- Substitute chicken thighs with chicken breasts for a leaner option, adjusting the cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg