By Chef B. Boukim
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4
Ingredients
- 1.5 lb Boneless skinless chicken thighs
- 2 cups (1 can) Full-fat coconut milk
- 1 large Yellow onion, diced
- 1 Red bell pepper, sliced
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Curry powder
- 1 tsp Ground turmeric
- 2 tbsp Coconut oil
- 1 tbsp Fish sauce
- 1 Lime, juiced
- 0.25 cup Fresh cilantro, chopped
- 1 tsp Salt
- 1 tsp Brown sugar
Instructions
- Cut chicken thighs into 1.5-inch pieces. Season with salt.
- Heat coconut oil in a large pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute.
- Stir in curry powder and turmeric and toast for 30 seconds, stirring constantly to bloom the spices.
- Add chicken pieces and toss to coat in the spices. Cook 3-4 minutes until lightly browned.
- Pour in coconut milk, fish sauce, and brown sugar. Stir well, bring to a gentle simmer, and reduce heat to medium-low. Cook uncovered for 18-20 minutes, stirring occasionally, until chicken is tender and sauce thickens.
- Stir in lime juice and adjust salt to taste. Serve hot over jasmine rice, garnished with cilantro.