Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, sliced
- 1 tbsp olive oil or coconut oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp lime juice
- 1 tsp curry powder or Thai red curry paste
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh cilantro and toasted sesame seeds, for garnish
- Steamed jasmine rice, for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Reduce heat to medium. Add garlic and ginger; sauté 1 minute until fragrant.
- Pour in coconut milk, add curry powder, lime juice, salt, and pepper. Whisk to combine and simmer 3 minutes.
- Return chicken to the skillet, simmer 2–3 minutes until heated through and sauce thickens slightly.
- Serve over jasmine rice, garnished with cilantro and sesame seeds.
Notes
- For extra richness, stir in 1 tbsp coconut cream at the end.
- Vegetarian option: Replace chicken with firm tofu or chickpeas.
- Adjust spice level with curry paste or a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 75mg
