Description
A quick and flavorful chicken recipe featuring creamy coconut, fresh basil, and warm spices, perfect for busy weeknights.
Ingredients
Scale
- 800 g boneless, skinless chicken thighs
- 10 g kosher salt
- 3 g black pepper
- 30 ml coconut oil
- 6 g ground coriander
- 6 g ground cumin
- 1 g turmeric
- ½ tsp red pepper flakes
- 3 cloves garlic, minced
- 25 g ginger, grated
- 120 ml low-sodium chicken stock
- 400 ml full-fat coconut milk
- 15 ml fish sauce
- 1 tsp brown sugar
- juice and zest of 1 lime
- 30 g fresh Thai basil or sweet basil
- 15 g cornstarch mixed with 30 ml water (corresponds to cornstarch slurry)
- Optional: 1 medium sliced red bell pepper
Instructions
- Pat the chicken thighs dry, season with salt and pepper, and let rest for 5-10 minutes.
- Heat coconut oil over medium-high heat until shimmering, then add coriander, cumin, turmeric, and red pepper flakes; toast for 30 seconds.
- Add the minced garlic and grated ginger, and sauté for 45-60 seconds until aromatic.
- Increase the heat to high, add chicken in a single layer, and sear for 3-4 minutes per side.
- Return the chicken to the pan, add chicken stock and scrape browned bits, then stir in coconut milk, fish sauce, brown sugar, and lime zest, and simmer for 4-5 minutes.
- Whisk cornstarch with cold water and stir into the sauce to thicken; add basil and lime juice, cooking until basil is wilted and chicken is fully cooked.
- Remove from heat, let rest for 3-5 minutes, and serve garnished with extra basil.
Notes
Serve with steamed jasmine rice or sautéed greens. Can be made ahead and stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 560mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 38g
- Cholesterol: 110mg