2Tbsplemongrass paste, or fresh and finely chopped
115 oz can coconut milk
1Tbspchili oil OR 1 Tbsp olive oil mixed with 1 tsp cayenne
¼cupfresh lime juice
2Tbspcoconut or brown sugar
2Tbspavocado or canola oil, plus some for searing
2 1/2lbsskinless boneless chicken thighs
Finely grate or mince ginger, lemongrass, and garlic into a medium bowl. Add coconut milk, 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!