Lemongrass Curry Coconut Chicken Thighs
Ingredients
- 1 3 inch piece fresh ginger, peeled
- 3 garlic cloves, minced (or paste)
- 2 Tbsp lemongrass paste, or fresh and finely chopped
- ½ Tbsp turmeric powder
- 1 Tbsp Garam Masala
- 1 tsp cinnamon
- 1 15 oz can coconut milk
- 1 Tbsp chili oil, or 1 Tbsp olive oil mixed with 1 tsp cayenne
- ¼ cup fresh lime juice
- 2 Tbsp coconut or brown sugar
- 1 Tbsp kosher salt
- 2 Tbsp avocado or canola oil, plus some for searing
- 2 ½ lbs skinless boneless chicken thighs
For serving
- ½ cup cilantro leaves
- Seared vegetables
- Lime wedges
- Crispy shallots, optional
- Rice
Instructions
- Finely grate or mince ginger, lemongrass, and garlic into a medium bowl. Add coconut milk, tumeric, grand masala, cinnamon, chili oil (or cayenne mixture), lime juice, brown or coconut sugar, salt, and 2 Tbsp avocado oil; whisk to combine. Add chicken and toss to coat. Let chicken marinate at least an hour at room temperature or overnight in the refrigerator. The coconut milk will harden, but it will melt when heated again.
- In a large skillet over high heat, pour in oil for searing—enough to almost coat the bottom. Remove chicken from marinade, and scrape any excess off. Sear the chicken thighs for 2 minutes each side, then pour in the remaining marinade and bring to a boil. After liquid boils, reduce heat to medium-low and simmer the chicken thighs for 25 minutes.
- The liquid will reduce in volume and become thicker; use it to top your rice and vegetables. Enjoy!
Notes
Reposted from Feb. 2020