A flavorful and spicy dish featuring tender chicken thighs cooked in a creamy coconut milk sauce with aromatic spices.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Brazilian
Diet:Gluten Free
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 lime juice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 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 grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the chicken thighs to the skillet, browning them on all sides for about 5-7 minutes.
In a bowl, whisk together the coconut milk, red curry paste, lime juice, salt, black pepper, paprika, 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 20-25 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 sliced chicken over rice or quinoa, spooning the coconut sauce over the top. Garnish with fresh cilantro and lime wedges.
Notes
For a milder version, reduce or omit the cayenne pepper.
Add vegetables such as bell peppers or spinach to the skillet during the last 10 minutes of cooking for added nutrition and flavor.