Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 2 tablespoons (30ml) vegetable oil
  • Salt and pepper to taste
  • 1 can (13.5 oz / 400ml) coconut milk
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15g) brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon (15ml) lime juice
  • 1 teaspoon red curry paste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Pat the chicken thighs dry and season both sides with salt and pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and sear for 5-7 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
  3. In the same skillet, lower the heat to medium. Add minced garlic and ginger; sauté for 1 minute until fragrant.
  4. Stir in coconut milk, soy sauce, brown sugar, lime juice, and red curry paste. Mix well and bring the sauce to a simmer, cooking for 5-7 minutes until slightly thickened.
  5. Return the seared chicken to the skillet with the sauce
  6. Garnish with fresh cilantro if desired. Serve warm.