Description
A vibrant main dish blending creamy coconut milk, toasted spices, and fresh basil, perfect for weeknights or meal prep.
Ingredients
Scale
- 600 g (1 lb 5 oz) boneless skinless chicken thighs
- 1½ tsp Diamond Crystal kosher salt (or 1 tsp Morton’s)
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp turmeric
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 medium shallot, finely sliced
- ¼–1 tsp red chili flakes (or 1 small fresh red chili, sliced)
- 400 ml (1⅔ cups) full-fat coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp lime juice (or white vinegar)
- 30 g (1 cup packed) fresh basil leaves
- 1 tsp brown sugar
- Optional: vegetables like 1 medium bell pepper or 100 g (3.5 oz) snap peas
Instructions
- Prep the chicken and spices: Trim and cut chicken into pieces, season, and rest for 5 minutes.
- Toast and bloom the spices: Heat coconut oil, add chili flakes, and sauté garlic and ginger.
- Brown the chicken: Increase heat, sear chicken in batches, do not crowd the pan.
- Sauté aromatics and deglaze: Add shallot, optional vegetables, coconut milk, fish sauce, and brown sugar, simmer until thickened.
- Finish with acid and basil: Remove from heat, stir in lime juice and basil, adjust seasoning, and serve.
Notes
Make-ahead options available; refrigerate without basil for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 38g
- Cholesterol: 95mg