Description
A delicious coconut curry chicken dish that is both comforting and flavorful.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs, skin removed
- 1 tsp oil
- 26 oz coconut milk (2 cans, full-fat or lite)
- 2 tbsp dried basil leaves
- 2 tsp salt
- 0 tsp pepper
- 1 tbsp yellow curry powder
- 0 tsp chili powder
- 1 large red onion, chopped
- 8 cloves garlic, minced
- 2 jalapenos, seeded and finely chopped
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1 tsp fresh ginger, grated or minced
Instructions
- In a large pot, heat the oil over medium heat.
- Add the onions and garlic, sauté until softened.
- Add the chicken thighs and brown on both sides.
- Stir in the coconut milk, basil, salt, yellow curry powder, and jalapenos.
- Bring to a simmer and cook until chicken is cooked through.
- Mix the cornstarch with cold water and add to the pot to thicken the sauce.
- Add fresh ginger and adjust seasoning to taste.
- Serve hot with rice or noodles.
Notes
- Feel free to adjust the spices based on your heat preference.
- This dish pairs well with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg