Creamy Coconut and Lime Chicken Thighs

Ingredients

• 4 boneless chicken thighs (skin-on preferred for crispiness)
• 2 tsp salt
• 2 tsp smoked paprika
• 2 shallots (sliced)
• 1 red chilli (sliced)
• 1 chicken stock pot (concentrated stock bouillon)
• 100 ml water
• 200 ml coconut milk (full fat recommended)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 lime (zested and juiced)
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 Bunch fresh coriander (chopped)
• 1 tbsp vegetable oil (for frying)
• spring onion (optional garnish)

Steps

1. 1

   Place the boneless chicken thighs in a bowl or on a tray and coat thoroughly with 2 tsp salt and 2 tsp smoked paprika.

2. 2

   Heat a pan over high heat. Place the chicken in the pan skin-side down and fry for approximately 10 minutes until the skin is very crispy. Flip the chicken over, reduce the heat, and cook for another 5 minutes.

3. 3

   Remove the cooked chicken from the pan and set aside. Discard any excess fat rendered from the meat.

4. 4

   In the same pan, add a drizzle of oil. Add the sliced shallots and sliced red chilli, then fry for about 5 minutes until softened.

5. 5

   Add the chicken stock pot and 100ml of water to the pan. Simmer for a few minutes, stirring occasionally, until the stock pot has completely dissolved.

6. 6

   Stir in the garlic paste, ginger paste, 200ml coconut milk, and the juice of the lime. Mix well and bring the sauce to a simmer.

7. 7

   Grate the zest of the lime into the sauce and stir in the chopped fresh coriander. Add the soy sauce and fish sauce at this stage as well.

8. 8

   Place the chicken thighs back into the pan with the sauce. Simmer for an additional 10 minutes to allow the flavors to meld and ensure the chicken is cooked through.

9. 9

   Serve the chicken and sauce over jasmine rice with a side of vegetables. Garnish with spring onion, extra green chilli, and coriander if desired.

Notes

The author mentions using a Santoku knife for prep. Note that the description mentions 'coconut oil' in the steps but 'coconut milk' in the ingredients list; based on the context of the sauce, coconut milk is the intended liquid ingredient for the simmer.

Nutrition per serving

• main
• chicken
• coconut milk
• spicy
• pan-fried
• dinner