Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, freshly grated
  • 2 tablespoons curry powder
  • 1 teaspoon paprika
  • 1 can (13.5 oz) coconut milk (400ml)
  • 1 cup (240ml) chicken broth
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked jasmine or basmati rice for serving
  • Lime wedges for serving

Instructions:

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add chopped onion and sauté until translucent (approx. 5 minutes). Stir in minced garlic and grated ginger, cooking until fragrant (about 1 minute).
  3. Add curry powder and paprika, cooking for 1-2 minutes until spices are fragrant.
  4. Stir in chicken pieces, cooking until lightly browned (about 5-6 minutes).
  5. Pour in coconut milk, chicken broth, and fish sauce (if using). Stir to combine.
  6. Bring to a gentle simmer, then reduce heat and cook uncovered for 20 minutes, stirring occasionally.
  7. Stir in lime juice, and season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro, alongside rice and lime wedges.