Ingredients:

  • 1.5 lbs (680 g) boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp (30 ml) vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 inch (2.5 cm) fresh ginger, grated
  • 1-2 tbsp (15-30 ml) red curry paste (adjust to taste)
  • 1 can (13.5 oz; 400 ml) coconut milk
  • 1 cup (240 ml) chicken broth
  • 2 tbsp (30 ml) fish sauce
  • 1 tbsp (15 ml) brown sugar
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Steamed jasmine rice or quinoa (optional)
  • Lime wedges (optional)

Instructions:

  1. Cut chicken thighs into bite-sized pieces. Season lightly with salt and pepper.
  2. In a large skillet or Dutch oven, heat vegetable oil over medium heat.
  3. Add chopped onion, cooking until translucent (about 5 minutes). Stir in minced garlic and grated ginger; cook for another minute until fragrant.
  4. Mix in red curry paste; sauté for 1-2 minutes to deepen the flavor.
  5. Add chicken pieces to the skillet, stirring to coat with the paste. Cook until chicken is browned (about 5-7 minutes).
  6. Pour in coconut milk and chicken broth. Stir in fish sauce and brown sugar; bring to a simmer.
  7. Reduce heat to low; cover and simmer until chicken is cooked through (10-15 minutes).
  8. Stir in lime juice; taste and adjust seasoning as needed.
  9. Garnish with fresh cilantro and serve with jasmine rice or quinoa, if desired.