Description
A flavorful and spicy dish featuring tender chicken thighs cooked in a creamy coconut milk sauce with aromatic spices.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 ounces) coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust for spice preference)
- Fresh cilantro, 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 grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the chicken thighs to the skillet, browning them on both sides for about 5-7 minutes.
- In a bowl, whisk together the coconut milk, red curry paste, soy sauce, lime juice, paprika, cumin, salt, black pepper, and cayenne pepper.
- Pour the coconut milk mixture over the chicken in the skillet. Bring to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Serve the chicken with the coconut sauce spooned over the top, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a vegetarian option, substitute the chicken with firm tofu or chickpeas.
- Serve over rice or quinoa to soak up the delicious sauce, or pair with steamed vegetables for a lighter meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg