Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp neutral oil (vegetable or coconut oil)
- 1 large yellow onion
- 3 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
Instructions
- Prepare the ingredients: Chop the onion, mince the garlic, and grate the ginger.
- Heat oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and ginger; cook for another 1-2 minutes.
- Add chicken thighs and brown on all sides (7-10 minutes). Stir in red curry paste, turmeric, coriander, and cumin until well coated.
- Pour in coconut milk and chicken broth; stir to combine. Simmer on low for about 15-20 minutes until the sauce thickens.
- Serve hot with toasted naan for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg