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14) Chicken Thighs in Easy Coconut Curry Sauce

Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs trimmed and cut into bite-size pieces
  • 1 tbsp vegetable oil
  • 1 medium onion thinly sliced (about 1 cup)
  • 2 cloves garlic minced
  • 1 tbsp grated fresh ginger or 1 tsp ground ginger
  • 2 tbsp red curry paste
  • 1 can 14 oz coconut milk
  • 1 cup low-sodium chicken broth
  • 1 tbsp fish sauce or soy sauce
  • 1 tbsp brown sugar
  • Juice of 1 lime
  • 2 cups baby spinach or frozen peas
  • Cooked rice for serving

Method
 

  1. Heat oil in a large skillet over medium-high heat. Brown chicken in batches, about 3 minutes per side; set aside.
  2. Add onion to the pan and cook until soft, 4-5 minutes. Stir in garlic and ginger for 30 seconds.
  3. Mix in curry paste and cook 1 minute to bloom the spices.
  4. Pour in coconut milk and broth, scraping browned bits from the bottom.
  5. Stir in fish sauce and brown sugar. Bring to a low simmer.
  6. Return chicken to the pan, cover, and simmer 8-10 minutes until cooked through.
  7. Finish with lime juice and stir in spinach or peas until wilted. Taste and adjust salt.
  8. Serve over rice.