Description
A comforting dish combining tender chicken thighs with rich coconut milk and aromatic spices, perfect for a cozy dinner.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat a bit of oil over medium heat.
- Season chicken thighs with salt and pepper, then add to the skillet. Cook until browned, about 5-7 minutes on each side.
- In a bowl, mix together coconut milk, red curry paste, fish sauce, brown sugar, lime juice, garlic, and ginger.
- Pour the coconut mixture over the chicken in the skillet.
- Reduce heat and let simmer for 15-20 minutes, or until chicken is cooked through.
- Serve over rice, garnished with fresh cilantro.
Notes
For a milder taste, adjust the red curry paste to your liking. Consider marinating the chicken in the coconut milk mixture for enhanced flavor.