Description
A delicious dish made with coconut milk, chicken thighs, and spices, perfect served over rice or noodles.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13 oz) full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 2 red chili peppers, sliced (adjust to taste)
- 1 medium onion, chopped
- 2 tbsp lime juice (freshly squeezed)
- ¼ cup chopped cilantro (for garnish)
- 2 tbsp olive oil (for sautéing)
Instructions
- Prep your ingredients: chop onions, mince garlic, grate ginger, and slice red chilies.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and ginger; cook for another minute.
- Add chicken thighs to the skillet; brown on both sides (approximately 4-5 minutes per side).
- Pour in coconut milk and sliced red chilies; stir gently and let simmer on low heat for about 20 minutes.
- Just before serving, squeeze lime juice into the pan and stir well.
- Serve hot over rice or noodles and garnish with fresh cilantro.
Notes
- This dish can be adjusted based on spice preference by varying the amount of red chili peppers used.
- Feel free to substitute chicken thighs with chicken breasts if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 1g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg