I woke up with an oddly urgent hankering for Thai food. I honestly can’t explain this, since I have rarely tasted Thai food and never been to Thailand. Usually, when I have a strong craving, it relates back to some nostalgic time in my past but, well folks … Not Today!
Now that I’ve prepared this dish, only an hour before this post, I can’t stop eating it. And, as I was cooking, a friend dropped by exclaiming “Oh it smells so good in here!” then happily waited until the Jasmine rice was ready so he could take a batch of this dish home with him.
This dish wasn’t at all complicated!
- 4 Boneless Chicken Thighs
- 1 Can full fat Coconut Milk
(The cream will settle on top. Do not shake!)
- 1 Cup Chicken Broth (I had home made but any will do).
- 2 Tbsp (6 teeth/cloves) Minced Garlic
- 1 Heaping Tbsp Fresh Ginger
- 2 Heaping Tbsp Thai Curry Paste (does not taste like yellow curry powder)
- 1/4 Tsp Chili & Garlic Sauce (Hey… red pepper flakes will do just fine!)
- 1 Tsp. Fish Sauce
- Zest of a whole lime
- Juice of a whole lime
- 1/2 Cup Chopped Cilantro
- 2 Cups of Steamed, Jasmine rice
- Sear Chicken Thighs in some hot oil for a few minutes, skin down, until skin is brown and crispy. Remove and set aside.
- Open the can of coconut milk and skim off the creamy, oily top into your medium hot saucepan.
- Into the creamy coconut oil, Sautee Thai Curry Paste, Garlic Chili Sauce, Ginger, and Garlic on medium heat for about 1 minute.
- Add the remaining coconut milk.
- Add the chicken broth.
- Add the zest of the lime.
- Add the chicken and simmer for 1/2 hour, until chicken is tender.
- When you are ready to serve, toss in 1/4 cup of chopped cilantro and the juice of the lime. Reserve cilantro and lime wedges for presentation.
- Spoon 1/2 cup Jasmine rice into a bowl, add 1 chicken thigh, coconut broth and garnish with fresh cilantro and lime wedge.